USE OF NATURAL PRESERVATIVES IN SEAFOOD: PLANT EXTRACTS, EDIBLE FILM AND COATING

Nuray Erkan; Hande Doğruyol; Ali Günlü; İsmail Yüksel Genç

doi:10.3153/JFHS15004

Derleme

USE OF NATURAL PRESERVATIVES IN SEAFOOD: PLANT EXTRACTS, EDIBLE FILM AND COATING

Yıl 2015, Cilt: 1 Sayı: 1, 33 - 49, 01.01.2015

Nuray Erkan , Hande Doğruyol , Ali Günlü , İsmail Yüksel Genç

https://doi.org/10.3153/JFHS15004

Öz

In recent years, the demand and consumption of minimally processed
food and additive-free commodities which present few changes at sensory quality
have increased. In this regard, natural antioxidants and antibacterial agents
obtained from plants were preferred. Also the coating film obtained from
natural polysaccharides, lipids and protein to protect the quality of food
products was successful. This tendency has also led to research on developing
new biodegradable packaging materials from natural polymers in order to
achieve a partial alternative to plastic packaging. These applications act as
oxygen and water barriers, thereby slowing oxidation reactions and retaining
moisture, thus enhancing quality and extending product shelf life. In this
paper, the use of natural preservatives and natural/edible film coating
applications in seafood products preservation were reviewed.

Anahtar Kelimeler

Fish, Seafood, Natural preservatives, Edible film, Natural coating, Quality, Safety

Kaynakça

Akçay, S. (2012): The effect of edible film containing antimicrobial agent on the quality of smoked fish. Master's degree-thesis in Institute of Graduate Studies in Science and Engineering, Istanbul University, Supervisior: Prof. Dr. Nuray Erkan.
Alçiçek, Z. (2011): The effects of thyme (Thymus vulgaris L.) oil concentration on liquid-smoked vacuum-packed rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets during chilled storage. Food Chemistry, 128: 683-688.
Alishahi, A. and Aïder, M. (2012). Applications of chitosan in the seafood industry and aquaculture: A Review. Food and Bioprocess Technology, 5:817-830.
Alvarez, A., Garcia, B.G., Jordan, M.J., Martinez-Conesa, C., Hernandez, M.D. (2012): The effect of diets supplemented with thyme essential oils and rosemary extract on the deterioration of farmed gilthead sea bream (Sparus aurata) during storage on ice. Food Chemistry, 132: 1395-1405.
Attouchi, M., Sadok, S. (2010): The effect of powdered thyme sprinkling on quality changes of wild and farmed gilthead sea bream fillets stored in ice. Food Chemistry, 119: 1527-1534.
Aubourg, S.P., Stodolnik, L., Stawicka, A., Szczepanik, G. (2006): Effect of a flax seed (Linum usitatissimum) soaking treatment on the frozen storage stability of mackerel (Scomber scombrus) fillets. Journal of the Science of Food and Agriculture, 86: 2638-2644.
Augustini, T.W., Sedjati, S. (2007): The effect of chitosan concentration and storage time on the quality of salted-dried anchovy (Stolephorus heterolobus). Journal of Coastal Development, 10: 63-71.
Bajpai, V.K., Rahman, A., Dung, N.T., Huh, M.K., Kang, S.C. (2008): In vitro inhibition of food spoilage and foodborne pathogenic bacteria by essential oil and leaf extracts of Magnolia liliflora Desr. Food Microbiology and Safety, 73(6): 314-320.
Bakkali, F., Averbeck, S., Averbeck, D., Idaomar, M. (2008): Biological effects of essential oils – A review. Food and Chemical Toxicology, 46: 446-475.
Baydar, H., Sağdıç, O., Özkan, G., Karadoğan, T. (2004): Antibacterial activity and composition of essential oils from origanum, thymbra and satureja species with commercial importance in Turkey. Food Control, 15: 169-172.
Benkeblia, N. (2004): Antimicrobial activity of essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum). Lebensmittel-Wissenschaft und Technologie, 37: 263-268.
Bensid, A., Ucar, Y., Bendeddouche, B., Özogul, F. (2014): Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage. Food Chemistry, 145: 681-686.
Burt, S. (2004): Essential oils: their antibacterial properties and potential applications in foods – A review. International Journal of Food Microbiology, 94: 223-253.
Cadun, A., Kışla, D., Çaklı, Ş. (2008): Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life. Food Chemistry, 109: 81-87.
Chidanandaiah Keshri, R.C., Sanyal, M.K. (2009): Effect of sodium alginate coating with preservatives on the quality of meat patties during refrigerated (4ºC) storage. Journal of Muscle Foods, 20: 275-292.
Chouliara, E., Karatapanis, A., Savvaidis, I.N., Kontominas, M.G. (2007): Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4°C. Food Microbiology, 24: 607-617.
Datta, S., Janes, M.E., Xue, Q.G., La Peyre, J.F. (2008): Control of Listeria monocytogenes and Salmonella annatum on the surface of smoked salmon coated with calcium alginate coating containing oyster lysozyme and nisin. Journal of Food Science, 73: 67-71.
Del Nobile, M.A., Corbo, M.R., Speranza, B., Sinigaglia, M., Conte, A., Caroprese, M. (2009): Combined effect of MAP and active compounds on fresh blue fish burger. International Journal of Food Microbiology, 135(3): 281-287.
Duan, J., Jiang, Y., CherIan, G., Zhao, Y. (2010): Effect of combined chitosan-krill oil coating and modified atmosphere packaging on the storability of cold-stored lingcod (Ophiodon elongates) fillets. Food Chemistry, 122: 1035-1042.
Dursun, S. (2012): The effect of edible protein film coating on the quality and shelf life of smoked fish. PhD-Thesis in Institute of Graduate Studies in Science and Engineering, Istanbul University, Supervisior: Prof. Dr. Nuray Erkan.
Erkan, N., Dursun, S., Ulusoy, Ş., Akçay, S., Yeşiltaş, M. (2013): Combined effects of protein based edible film coatings and vacuum packaging on the quality of fresh sea bass fillets. Fleischwirtschaft International, 28: 61-68.
Erkan, N. (2012): The effect of thyme and garlic oil on the preservation of vacuum packaged hot smoked rainbow trout (Oncorhynchus mykiss). Food and Bioprocess Technology, 5(4): 1246-1254.
Erkan, N., Ulusoy, Ş., Tosun, Y. (2011a): Effect of combined application of plant extract and vacuum packaged treatment on the quality of hot smoked rainbow trout. Journal für Verbraucherschutz und Lebensmittelsicherheit, 6: 419-426.
Erkan, N., Tosun, Y., Üçok Alakavuk, D., Ulusoy, Ş. (2011b): Antimikrobieller Effekt von Zutaten auf vakuumverpackten heiss geräucherten Fisch. Fleischwirtschaft, 91(7): 92-98.
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Yıl 2015, Cilt: 1 Sayı: 1, 33 - 49, 01.01.2015

Nuray Erkan , Hande Doğruyol , Ali Günlü , İsmail Yüksel Genç

https://doi.org/10.3153/JFHS15004

Öz

Kaynakça

Akçay, S. (2012): The effect of edible film containing antimicrobial agent on the quality of smoked fish. Master's degree-thesis in Institute of Graduate Studies in Science and Engineering, Istanbul University, Supervisior: Prof. Dr. Nuray Erkan.
Alçiçek, Z. (2011): The effects of thyme (Thymus vulgaris L.) oil concentration on liquid-smoked vacuum-packed rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets during chilled storage. Food Chemistry, 128: 683-688.
Alishahi, A. and Aïder, M. (2012). Applications of chitosan in the seafood industry and aquaculture: A Review. Food and Bioprocess Technology, 5:817-830.
Alvarez, A., Garcia, B.G., Jordan, M.J., Martinez-Conesa, C., Hernandez, M.D. (2012): The effect of diets supplemented with thyme essential oils and rosemary extract on the deterioration of farmed gilthead sea bream (Sparus aurata) during storage on ice. Food Chemistry, 132: 1395-1405.
Attouchi, M., Sadok, S. (2010): The effect of powdered thyme sprinkling on quality changes of wild and farmed gilthead sea bream fillets stored in ice. Food Chemistry, 119: 1527-1534.
Aubourg, S.P., Stodolnik, L., Stawicka, A., Szczepanik, G. (2006): Effect of a flax seed (Linum usitatissimum) soaking treatment on the frozen storage stability of mackerel (Scomber scombrus) fillets. Journal of the Science of Food and Agriculture, 86: 2638-2644.
Augustini, T.W., Sedjati, S. (2007): The effect of chitosan concentration and storage time on the quality of salted-dried anchovy (Stolephorus heterolobus). Journal of Coastal Development, 10: 63-71.
Bajpai, V.K., Rahman, A., Dung, N.T., Huh, M.K., Kang, S.C. (2008): In vitro inhibition of food spoilage and foodborne pathogenic bacteria by essential oil and leaf extracts of Magnolia liliflora Desr. Food Microbiology and Safety, 73(6): 314-320.
Bakkali, F., Averbeck, S., Averbeck, D., Idaomar, M. (2008): Biological effects of essential oils – A review. Food and Chemical Toxicology, 46: 446-475.
Baydar, H., Sağdıç, O., Özkan, G., Karadoğan, T. (2004): Antibacterial activity and composition of essential oils from origanum, thymbra and satureja species with commercial importance in Turkey. Food Control, 15: 169-172.
Benkeblia, N. (2004): Antimicrobial activity of essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum). Lebensmittel-Wissenschaft und Technologie, 37: 263-268.
Bensid, A., Ucar, Y., Bendeddouche, B., Özogul, F. (2014): Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage. Food Chemistry, 145: 681-686.
Burt, S. (2004): Essential oils: their antibacterial properties and potential applications in foods – A review. International Journal of Food Microbiology, 94: 223-253.
Cadun, A., Kışla, D., Çaklı, Ş. (2008): Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life. Food Chemistry, 109: 81-87.
Chidanandaiah Keshri, R.C., Sanyal, M.K. (2009): Effect of sodium alginate coating with preservatives on the quality of meat patties during refrigerated (4ºC) storage. Journal of Muscle Foods, 20: 275-292.
Chouliara, E., Karatapanis, A., Savvaidis, I.N., Kontominas, M.G. (2007): Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4°C. Food Microbiology, 24: 607-617.
Datta, S., Janes, M.E., Xue, Q.G., La Peyre, J.F. (2008): Control of Listeria monocytogenes and Salmonella annatum on the surface of smoked salmon coated with calcium alginate coating containing oyster lysozyme and nisin. Journal of Food Science, 73: 67-71.
Del Nobile, M.A., Corbo, M.R., Speranza, B., Sinigaglia, M., Conte, A., Caroprese, M. (2009): Combined effect of MAP and active compounds on fresh blue fish burger. International Journal of Food Microbiology, 135(3): 281-287.
Duan, J., Jiang, Y., CherIan, G., Zhao, Y. (2010): Effect of combined chitosan-krill oil coating and modified atmosphere packaging on the storability of cold-stored lingcod (Ophiodon elongates) fillets. Food Chemistry, 122: 1035-1042.
Dursun, S. (2012): The effect of edible protein film coating on the quality and shelf life of smoked fish. PhD-Thesis in Institute of Graduate Studies in Science and Engineering, Istanbul University, Supervisior: Prof. Dr. Nuray Erkan.
Erkan, N., Dursun, S., Ulusoy, Ş., Akçay, S., Yeşiltaş, M. (2013): Combined effects of protein based edible film coatings and vacuum packaging on the quality of fresh sea bass fillets. Fleischwirtschaft International, 28: 61-68.
Erkan, N. (2012): The effect of thyme and garlic oil on the preservation of vacuum packaged hot smoked rainbow trout (Oncorhynchus mykiss). Food and Bioprocess Technology, 5(4): 1246-1254.
Erkan, N., Ulusoy, Ş., Tosun, Y. (2011a): Effect of combined application of plant extract and vacuum packaged treatment on the quality of hot smoked rainbow trout. Journal für Verbraucherschutz und Lebensmittelsicherheit, 6: 419-426.
Erkan, N., Tosun, Y., Üçok Alakavuk, D., Ulusoy, Ş. (2011b): Antimikrobieller Effekt von Zutaten auf vakuumverpackten heiss geräucherten Fisch. Fleischwirtschaft, 91(7): 92-98.
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Toplam 93 adet kaynakça vardır.

Ayrıntılar

Bölüm	Articles
Yazarlar	Nuray Erkan Hande Doğruyol Ali Günlü İsmail Yüksel Genç
Yayımlanma Tarihi	1 Ocak 2015
Gönderilme Tarihi	10 Ekim 2014
Yayımlandığı Sayı	Yıl 2015Cilt: 1 Sayı: 1

Kaynak Göster

APA	Erkan, N., Doğruyol, H., Günlü, A., Genç, İ. Y. (2015). USE OF NATURAL PRESERVATIVES IN SEAFOOD: PLANT EXTRACTS, EDIBLE FILM AND COATING. Food and Health, 1(1), 33-49. https://doi.org/10.3153/JFHS15004

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