Use of Natural Preservatives in Seafood

  • Carmen A. Campos
  • Marcela P. Castro
  • Santiago P. Aubourg
  • Jorge Barros Velázquez
Part of the Integrating Food Science and Engineering Knowledge into the Food Chain book series (ISEKI-Food, volume 7)


Seafood products are known to be especially susceptible to both microbiological and biochemical spoilage pathways. Accordingly, efficient and hygienic preservation processes should be applied immediately after capture/slaughter to preserve product freshness and quality. The development of effective processing treatments to extend the shelf life of fresh fish products is a must.


Lactic Acid Bacterium Freeze Storage Propyl Gallate Grape Seed Extract Rosemary Extract 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


  1. Ackman RG. In: Ackman RG, editor. Marine biogenic lipids, fats and oils. Boca Raton: CRC Press; 1999.Google Scholar
  2. Adachi K, Endo H, Watanabe T, Nishioka T, Hirata T. Hemocyanin in the exoskeleton of crustaceans: enzymatic properties and immunolocalization. Pigment Cell Res. 2005;18:136–43.Google Scholar
  3. Ahmad JI. Free radicals and health: is vitamin E the answer? Food Sci Technol. 1996;10(3):147–52.Google Scholar
  4. Alghazeer R, Saeed S, Howell NK. Aldehyde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green tea. Food Chem. 2008;108:801–10.Google Scholar
  5. Al-Holy M, Lin M, Rasco B. Destruction of Listeria monocytogenes in sturgeon (Acipenser transmontanus) caviar by a combination of nisin with chemical antimicrobials or moderate heat. J Food Prot. 2005;68:512–20.Google Scholar
  6. Alves VF, De Martinis EC, Destro MT, Vogel BF, Gram L. Antilisterial activity of a Carnobacterium piscicola isolated from Brazilian smoked fish (surubim [Pseudoplatystoma sp.]) and its activity against a persistent strain of Listeria monocytogenes isolated from surubim. J Food Prot. 2005;68:2068–77.Google Scholar
  7. Anadon A, Martinez-Larrañaga MR, Aranzazu Martinez M. Probiotics for animal nutrition in the European Union. Regulation and safety assessment. Regul Toxicol Pharmacol. 2006;45:91–5.Google Scholar
  8. Arlindo S, Calo P, Franco C, Prado M, Cepeda A, Barros-Velazquez J. Single nucleotide polymorphism analysis of the enterocin P structural gene of Enterococcus faecium strains isolated from nonfermented animal foods. Mol Nutr Food Res. 2006;50:1229–38.Google Scholar
  9. Ashton IP. Understanding lipid oxidation in fish. In: Bremner HA, editor. Safety and quality issues in fish processing. Cambridge/Boca Raton: CRC Press/Woodhead; 2002.Google Scholar
  10. Balcazar JL, Decamp O, Vendrell D, De Blas I, Ruiz-Zarzuela I. Health and nutritional properties of probiotics in fish and shellfish. Microb Ecol Health Dis. 2006;18:65–70.Google Scholar
  11. Baya AM, Toranzo AE, Lupiani B, Li T, Robertson BS, Hetrick FM. Biochemical and serological characterization of Carnobacterium spp. isolated from farmed and natural populations of stripped bass and catfish. Appl Environ Microbiol. 1991;57:3114–20.Google Scholar
  12. Becquet P. EU assessment of enterococci as feed additives. Int J Food Microbiol. 2003;88:247–54.Google Scholar
  13. Beuchat LR. Antimicrobial properties of spices and their essential oils. In: Dillon, Y.M., Board, R.G. editor. Natural Antimicrobial Systems and Food Preservation. CAB International, Oxon;1993. pp. 167–79.Google Scholar
  14. Blom H, Nerbrink E, Dainty R, Hagtvedt T, Borch E, Nissen H, et al. Addition of 2.5% lactate and 0.25% acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory-acceptable servelat sausage and cooked ham stored at 4°C. Int J Food Microbiol. 1997;38:71–6.Google Scholar
  15. Bochi VC. Otimização de uma formulação de fish burgers de jundiá (Rhamdia quelen) visando o aproveitamento de subprodutos da filetagem e do processamento de frutas. Santa Maria: Universidade Federal de Santa Maria; 2007.Google Scholar
  16. Bouttefroy A, Milliere JB. Nisin-curvaticin 13 combinations for avoiding the regrowth of bacteriocin resistant cells of Listeria monocytogenes ATCC 15313. Int J Food Microbiol. 2000;62:65–75.Google Scholar
  17. Boyd LC, Green DP, Giesbrecht FB, King MF. Inhibition of oxidative rancidity in frozen cooked fish flakes by tertbutylhydroquinone and rosemary extract. J Sci Food Agric. 1993;61:87–93.Google Scholar
  18. Branen AL, Haggerty R.J. Introduction to food additives. In: Branen AL, Salminen S, Thorngate JH III, editors. Food additives. Marcel Dekker; 2002. p. 1–9.Google Scholar
  19. Bravo L. Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance. Nutr Rev. 1998;56:317–33.Google Scholar
  20. Bravo L, Saura-Calixto F. Characterization of dietary fiber and the in vitro indigestible fraction of grape pomace. Am J Enol Viticult. 1998;49:135–41.Google Scholar
  21. Buncic S, Fitzgerald CM, Bell RG, Hudson JA. Individual and combined listericidal effects of sodium lactate, potassium sorbate, nisin and curing salts at refrigeration temperatures. J Food Saf. 1995;15:247–64.Google Scholar
  22. Cadun A, Kişla D, Çakli S. Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life. Food Chem. 2008;109:81–7.Google Scholar
  23. Campos C, Rodríguez O, Calo-Mata P, Prado M, Barros-Velazquez J. Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima). Food Res Int. 2006;39:356–64.Google Scholar
  24. Caplice E, Fitzgerald GF. Food fermentations: role of microorganisms in food production and preservation. Int J Food Microbiol. 1999;50:131–49.Google Scholar
  25. Chen N, Shelef LA. Relationship between water activity, salts of lactic acid and growth of Listeria monocytogenes in a meat model system. J Food Prot. 1992;55:574–8.Google Scholar
  26. Chen CS, Liau WY, Tsau GJ. Antibacterial effects of N-sulfonated and N-sulfobenzoyl chitosan and application to oyster preservation. J Food Prot. 1998;61:1124–8.Google Scholar
  27. Chen L, Yang X, Jiao H, Zhao B. Tea catechins protect against lead-induced cytotoxicity, lipid peroxidation, and membrane fluidity in HepG2 cells. Toxicol Sci. 2002;69:149–56.Google Scholar
  28. Cherry JP. Improving the safety of fresh produce with antimicrobials. Food Technol. 1999;53(11):54–9.Google Scholar
  29. Chi-Zhang Y, Yam KL, Chikindas ML. Effective control of Listeria monocytogenes by combination of nisin formulated and slowly released into a broth system. Int J Food Microbiol. 2004;90:15–22.Google Scholar
  30. Cintas LM, Casaus P, Havarstein LS, Hernández PE, Nes IF. Biochemical and genetic characterization of enterocin P, a novel sec-dependent bacteriocin from Enterococcus faecium P13 with a broad antimicrobial spectrum. Appl Environ Microbiol. 1997;63:4321–30.Google Scholar
  31. Commission Directive. 94/40/EC of 22 July 1994 amending Council Directive 87/53/EEC fixing guidelines for the assessment of additives in animal nutrition.Google Scholar
  32. Corcoran BM, Ross RP, Fitzgerald GF, Stanton C. Comparative survival of probiotic lactobacilli spray-dried in the presence of prebiotic substances. J Appl Microbiol. 2004;96:1024–39.Google Scholar
  33. Council Directive. 70/524/EEC of 23 November 1970 concerning additives on feeding-stuffs.Google Scholar
  34. Da Silva LVA. Hazard analysis critical control point (HACCP), microbial safety, and shelf life of smoked blue catfish (Ictalurus furcatus). Tashkent State University; 2002 (Thesis).Google Scholar
  35. Da Silva AM, Sant’Ana LS. Effects of pretreatment with rosemary (Rosmarius officinalis L.) in the prevention of lipid oxidation in salted tilapia fillets. J Food Qual. 2008;31:586–95.Google Scholar
  36. Dalgaard P, Vancanneyt M, Euras Vilalta N, Swings J, Fruekilde P, Leisner JJ. Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0°C and 25°C. J Appl Microbiol. 2003;94:80–9.Google Scholar
  37. Datta S, Janes ME, Xue QG, La Peyre JF. Control of Listeria monocytogenes and Salmonella anatum on the surface of smoked salmon coated with calcium alginate coating containing oyster lysozyme and nisin. J Food Sci. 2008;73(2):M67–71.Google Scholar
  38. De Witt BJ. An improved methodology for the estimation of sulphur dioxide in shrimp. Resumen Internacional. 1998;48:3463–4.Google Scholar
  39. Decker E, Warner K, Richards M, Shahidi F. Measuring antioxidant effectiveness in food. J Agric Food Chem. 2005;53:4303–10.Google Scholar
  40. Dondero M, Egaña W, Tarky W, Cifuentes A, Torres A. Glucose oxidase/catalase improves preservation of shrimp (Heterocarpus reedi). J Food Sci. 1993;58:774–9.Google Scholar
  41. Duffes F, Corre C, Leroi F, Dousset X, Boyaval P. Inhibition of Listeria monocytogenes by in situ produced and semipurified bacteriocins of Carnobacterium spp. on vacuum-packed, refrigerated cold-smoked salmon. J Food Prot. 1999;62:1394–403.Google Scholar
  42. Dusan F, Marian S, Katarina D, Dobroslava B. Essential oils – their antimicrobial activity against Escherichia coli and effect on intestinal cell viability. Toxicol In Vitro. 2006;20(8):1435–45.Google Scholar
  43. Eaton TJ, Gasson MJ. Molecular screening of Enterococcus virulence determinants and potential for genetic exchange between food and medical isolates. Appl Environ Microbiol. 2001;67:1628–35.Google Scholar
  44. Elotmani F, Assobhei O. In vitro inhibition of microbial flora of fish by nisin and lactoperoxidase system. Lett Appl Microbiol. 2004;38:60–5.Google Scholar
  45. Erickson MC. Compositional parameters and their relationship to oxidative stability of channel catfish. J Agric Food Chem. 1993;41:1213–8.Google Scholar
  46. Fagbenro O, Jauncey K. Chemical and nutritional quality of fermented fish silage containing potato extracts, formalin or ginger extracts. Food Chem. 1994;50:383–8.Google Scholar
  47. Farag RS, Daw ZY, Hewedi FM, El-Baroty GSA. Antimicrobial activity of some Egyptian spice essential oils. J Food Prot. 1989;52:665–7.Google Scholar
  48. Ferrer OJ, Koburger JA, Otwell WS, Gleeson RA, Simpson BK, Marshall MR. Phenoloxidase from the cuticle of Florida spiny lobster (Panulirus argus): mode of activation and characterization. J Food Sci. 1989;54:63–7.Google Scholar
  49. Field CE, Pivarnik LF, Barnett SM, Jr Rand AG. Utilization of glucose oxidase for extending the shelf-life of fish. J Food Sci. 1986;51:66–70.Google Scholar
  50. Fisher K, Philips C. Potential antimicrobial uses of essential oils in food: is citrus the answer? Trends Food Sci Technol. 2008;19:156–64.Google Scholar
  51. Frankel EN. Antioxidants. In lipid oxidation. Dundee: The Oily Press; 1998.Google Scholar
  52. Gardiner GE, O’Sullivan E, Kelly J, Auty MA, Fitzgerald GF, Collins JK, et al. Comparative survival rates of human-derived probiotic Lactobacillus paracasei and L. salivarius strains during heat treatment and spray drying. Appl Environ Microbiol. 2000;66:2605–12.Google Scholar
  53. Ghalfi H, Allaoui A, Destain J, Benkerroum N, Thonart P. Bacteriocin activity by Lactobacillus curvatus CWBI-B28 to inactivate Listeria monocytogenes in cold-smoked salmon during 4°C storage. J Food Prot. 2006;69(5):1066–71.Google Scholar
  54. Gibbs PA. Novel uses of lactic acid fermentation in food preservation. J Appl Bacteriol Symp Suppl. 1987;63:51S–8.Google Scholar
  55. Gokoglu N, Yerlikaya P. Inhibition effects of grape seed extracts on melanosis formation in shrimp (Parapenaeus longirostris). Int J Food Sci Technol. 2008;43:1004–8.Google Scholar
  56. Gómez-Estaca J, Montero P, Giménez B, Gómez-Guillén MC. Effect of functional edible films and high pressure processing on microbial growth and oxidative spoilage in cold-smoked sardine (Sardina pilchardus). Food Chem. 2007;105:511–20.Google Scholar
  57. González CJ, Lopez-Diaz TM, García-López ML, Prieto M, Otero A. Bacterial microflora of wild brown trout (Salmo trutta), wild pike (Esox hucius) and aquacultured rainbow trout (Oncorhynchus mykiss). J Food Prot. 1999;62:1270–7.Google Scholar
  58. González CJ, Encinas JP, García-López ML, Otero A. Characterisation and identification of lactic acid bacteria from freshwater fishes. Food Microbiol. 2000;17:383–91.Google Scholar
  59. Goulas AE, Kontominas MG. Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): biochemical and sensory attributes. Food Chem. 2007;100:287–96.Google Scholar
  60. Green LF. Sulphur dioxide and food preservation – a review. Food Chem. 1976;1:103–24.Google Scholar
  61. Harpaz S, Glatman L, Drabkin V, Gelman A. Effects of herbal essential oils used to extend the shelf life of freshwater – reared Asian sea bass fish (Lates calcarifer). J Food Prot. 2003;66(3):410–7.Google Scholar
  62. Hasegawa N, Matsumoto Y, Hoshino A, Iwashita K. Comparison of effects of Wasabia japonica and allyl isothiocyanate on the growth of four strains of Vibrio parahaemolyticus in lean and fatty tuna meat suspensions. Int J Food Microbiol. 1999;49:27–34.Google Scholar
  63. He Y, Shahidi F. Antioxidant activity of green tea and its catechins in a fish meat model system. J Agric Food Chem. 1997;45(11):4262–6.Google Scholar
  64. Honglian N, Etsuo N. Introducing natural antioxidants. In: Pokorny J, Yanishlieva N, Gordon M, editors. Antioxidants in food. Practical applications. Cambridge: Woodhead; 2001. p. 147–55.Google Scholar
  65. Houtsma PC, Kant-Muermansm L, Rombouts FM, Zwietering MH. Model for the combined effects of temperature, pH and sodium lactate on growth rates of Listeria innocua in broth and Bologna-type sausages. Appl Environ Microbiol. 1996;62:1616–22.Google Scholar
  66. Huss HH. Quality and quality changes in fresh fish. In: Huss HH, editor. FAO Fishing Technical Paper 348. Rome/Italy: FAO; 1995. p. 51.Google Scholar
  67. Ikawa Y. Use of tea extracts (sanfood) in fish paste products. New Food Industries. 1998;40:33–9.Google Scholar
  68. Jadhav SJ, Nimbalkar SS, Kulkarni AD, Madhavi DL. Lipid oxidation in biological and foods systems. In: Madhavi DL, Deshpande SS, Salunkhe DK, editors. Food antioxidants. New York: Marcel Dekker; 1996. p. 1–18.Google Scholar
  69. Jayaprakasha GK, Singh RP, Sakariah KK. Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro. Food Chem. 2001;73:285–90.Google Scholar
  70. Jeon YJ, Kamil JYVA, Shahidi F. Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod. J Agric Food Chem. 2002;50:5167–578.Google Scholar
  71. Jeppesen VT, Huss HH. Characteristic and antagonistic activity of lactic acid bacteria isolated from chilled fish products. Int J Food Microbiol. 1993;18:305–20.Google Scholar
  72. Jia T-D, Kelleher SD, Hultin HO, Petillo D, Maney R, Krzynowek J. Comparison of quality loss and changes in the glutathione antioxidant system in stored mackerel and bluefish muscle. J Agric Food Chem. 1996;44:1195–201.Google Scholar
  73. Joffraud JJ, Cardinal M, Cornet J, Chasles JS, León S, Gigout F, et al. Effect of bacterial interaction on the spoilage of cold-smoked salmon. Int J Food Microbiol. 2006;112:51–61.Google Scholar
  74. Kabara JJ. Phenols and chelators. In: Russell NJ, Gould GW, editors. Food preservatives. Glasgow: Blackie; 1991. p. 200–14.Google Scholar
  75. Kamil JYVA, Jeon YJ, Sahidi F. Antioxidative activity of chitosans of different viscosity in cooked comminuted flesh of herring (Clupea harengus). Food Chem. 2002;79:69–77.Google Scholar
  76. Kim KW, Thomas RL. Antioxidative activity of chitosans with varying molecular weights. Food Chem. 2007;101:308–13.Google Scholar
  77. Kim JM, Marshall MR, Cornell JA, Preston III JF, Wei CI. Antibacterial activity of Carvacrol, citral, and geranium against Salmonella typhymurium in culture medium and fish cubes. J Food Sci. 1995;60:1364–8.Google Scholar
  78. Klaenhammer TR. Bacteriocins of lactic acid bacteria. Biochimie. 1988;70:337–49.Google Scholar
  79. Koutsoumanis K, Lambropoulou KA, Nychas GJE. A predictive model for the non-thermal inactivation of Salmonella enteritidis in a food model system supplemented with a natural antimicrobial. Int J Food Microbiol. 1999;49:67–74.Google Scholar
  80. Kykkidou S, Giatrakou V, Papavergou A, Kontominas MG, Savvaidis IN. Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4°C. Food Chem. 2008. doi: 10.1016/j.foodchem.2008.11.083.
  81. Labuza TP, Lin S, Lillemo J, Taoukis PS. Inhibition of black spot formation in shrimp by ficin. LebensmittlenWissenshaft-und-Technologie. 1990;23:52–4.Google Scholar
  82. Lee CY, Smith NL, Hawbecker DE. Enzyme activity and quality of frozen green beans as affected by blanching and storage. J Food Qual. 1988;11:279–87.Google Scholar
  83. Leisner JJ. Characterisation of lactic acid bacteria isolated from lightly preserved fish products and their ability to metabolise various carbohydrates and amino acids. Ph.D. Thesis. Denmark: Royal Veterinary and Agricultural University; 1992.Google Scholar
  84. Leisner JJ, Millan JC, Huss HH, Larsen CM. Production of histamine and tyramine by lactic acid bacteria isolated from vacuum-packaged sugar-salted fish. J Appl Bacteriol. 1994;76:417–23.Google Scholar
  85. Leroi F, Joffraud JJ, Chevalier F, Cardinal M. Study of the microbial ecology of cold-smoked salmon during storage at 8°C. Int J Food Microbiol. 1998;39:111–21.Google Scholar
  86. Li SJ, Seymour TA, King AJ, Morrissey MT. Color stability and lipid oxidation of rockfish as affected by antioxidant from shrimp shell waste. J Food Sci. 1998;63:438–41.Google Scholar
  87. Lin C-C, Lin C-S. Enhancement of the storage quality of frozen bonito fillets by glazing with tea extracts. Food Control. 2005;16:169–75.Google Scholar
  88. Lin YT, Labbe RG, Shetty K. Inhibition of Vibrio parahaemolyticus in seafood systems using oregano and cranberry phytochemical synergies and lactic acid. Innov Food Sci Emerg Technol. 2005;6:453–8.Google Scholar
  89. Llamas Marcos A, Llamas Galilea P, Vargas Jiménez JM, Navarro Roldán F, Córdoba García F, Borrero Romero MJ. WO 2006/082267. 2006.Google Scholar
  90. Löliger J. Natural antioxidants. In: Allen JC, Hamilton RJ, editors. Rancidity in foods. London: Applied Science; 1983. p. 89–107.Google Scholar
  91. Lu Y, Foo YL. The polyphenol constituents of grape pomace. Food Chem. 1999;65:1–8.Google Scholar
  92. Madhavi DL, Salunkhe DK. Toxicological aspects of food antioxidants. In: Madhavi DL, Deshpande SS, Salunkhe DK, editors. Food antioxidants. New York: Marcel Dekker; 1995. p. 267.Google Scholar
  93. Mahmoud BSM, Yamazakia K, Miyashitab K, Il-Shikc S, Dong-Sukd C, Suzuki T. Bacterial microflora of carp (Cyprinus carpio) and its shelf-life extension by essential oil compounds. Food Microbiol. 2004;21(2004):657–66.Google Scholar
  94. Manach C, Wiliamson G, Morand C, Scalbert A, Remesy C. Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies. Am J Clin Nutr. 2005;81:230s–42.Google Scholar
  95. Manju S, Srinivasa Gopla TK, José L, Ravinshankar CN, Ashok Kumar K. Nucleotide degradation of sodium acetate and potassium sorbate dip treated and vacuum packed black pomfret (Parastromateus niger) and pearlspot (Etroplus Suratensis) during chill storage. Food Chem. 2007;102:699–706.Google Scholar
  96. Marshall MR, Kim J, Wei C. Enzymatic browning in fruits, vegetables and seafoods. Project report. FAO; 2000.Google Scholar
  97. Martínez-Álvarez O, Gómez-Guillén C, Montero P. Presence of hemocyanin with diphenol oxidase activity in deepwater pink shrimp (Parapenaeus longirostris) post mortem. Food Chem. 2008a;107:1450–60.Google Scholar
  98. Martínez-Álvarez O, Montero P, Gómez-Guillén C. Evidence of an active laccase-like enzyme in deep water pink shrimp (Parapenaeus longirostris). Food Chem. 2008b;108:624–32.Google Scholar
  99. Matmaroh K, Benjakul S, Tanaka M. Effect of reactant concentrations on the Maillard reaction in a fructose–glycine model system and the inhibition of black tiger shrimp polyphenoloxidase. Food Chem. 2006;98:1–8.Google Scholar
  100. Mbandi E, Shelef LA. Enhanced inhibition of Listeria monocytogenes and Salmonella Enteritidis in meat by combinations of sodium lactate and diacetate. J Food Prot. 2001;64:640–4.Google Scholar
  101. McEvily AJ. US Patent 4,981,708; 1991.Google Scholar
  102. McEvily AJ, Iyengar R, Otwell S. Sulfite alternative prevents shrimp melanosis. Food Technol. 1991;45:80–6.Google Scholar
  103. Medina I, Satué-Gracía MT, German JB, Frankel EN. Comparison of natural polyphenol antioxidants from extra virgin olive oil with synthetic antioxidants in tuna lipids during thermal oxidation. J Agric Food Chem. 1999;47:4873–9.Google Scholar
  104. Medina I, González MJ, Pazos M, Medaglia DD, Sacchi R, Gallardo JM. Activity of plant extracts for preserving functional food containing n _ 3 PUFA. Eur Food Res Technol. 2003;217:301–7.Google Scholar
  105. Mejlholm O, Dalgaard P. Antimicrobial effect of essential oils on the seafood spoilage micro-organism Photobacterium phosphoreum in liquid media and fish products. Lett Appl Microbiol. 2002;34:27–31.Google Scholar
  106. Miková K. The regulation of antioxidants in food. In: Watson DH, editor. Food chemical safety, Additives, vol. 2. Boca Raton/Cambridge: CRC Press/Woodhead; 2002.Google Scholar
  107. Min S, Rumsey TR, Krochta JM. Diffusion of the antimicrobial lysozyme from a whey protein coating on smoked salmon. J Food Eng. 2008;84:39–47.Google Scholar
  108. Montero P, Ávalos A, Pérez-Mateos M. Characterization of polyphenoloxidase of prawns (Penaeus japonicus). Alternatives to inhibition additives and high-pressure treatment. Food Chem. 2001;75:317–24.Google Scholar
  109. Nawar WW. Lipids. In: Fennema O, editor. Food chemistry. 3rd ed. New York/Basel: Marcel Dekker; 1996. p. 280–3.Google Scholar
  110. Nebrink E, Borch E, Blom H, Nesbakken T. A model based on absorbance data on the growth rate of Listeria monocytogenes and including the effects of pH, NaCl, Na-lactate and Na-acetate. Int J Food Microbiol. 1999;47:99–109.Google Scholar
  111. Neetoo H, Ye M, Chen H, Joerger RD, Hicks DT, Hoover DG. Use of nisin-coated plastic films to control Listeria monocytogenes on vacuum-packaged cold-smoked salmon. Int J Food Microbiol. 2008;122:8–15.Google Scholar
  112. Nikoskelainen S, Salminen S, Bylund G, Ouwehand AC. Characterization of the properties of human- and dairy-derived probiotics for prevention of infectious diseases in fish. Appl Environ Microbiol. 2001;67:2430–5.Google Scholar
  113. Nilsson L, Huss HH, Gram L. Inhibition of Listeria monocytogenes on cold-smoked salmon by nisin and carbon dioxide atmosphere. Int J Food Microbiol. 1997;38:217–27.Google Scholar
  114. Nilsson L, Ng YY, Christiansen JN, Jorgensen BL, Grotinum D, Gram L. The contribution of bacteriocin to inhibition of Listeria monocytogenes by Carnobacterium piscicola strains in cold-smoked salmon systems. J Appl Microbiol. 2004;96:133–43.Google Scholar
  115. No HK, Meyres SP, Prinyawiwatkull W, Xu Z. Applications of chitosan for improvement of quality and shelf life of foods: a review. J Food Sci. 2007;72:R87–100.Google Scholar
  116. Nychas G-JE, Skandamis PN. Antimicrobials from herbs and spices. In: Roller S, editor. Natural antimicrobials for the minimal processing of foods. Cambridge: Woodhead; 2003.Google Scholar
  117. Nykanen A, Weckman K, Lapvetelainen A. Synergistic inhibition of Listeria monocytogenes on cold-smoked rainbow trout by nisin and sodium lactate. Int J Food Microbiol. 2000;61:63–72.Google Scholar
  118. Otwell WS, Marshall MR. Screening alternatives to sulphating agents to control shrimp melanosis (black spot). Florida Sea Grant Technical Paper, vol 46; 1986. p. 1–20.Google Scholar
  119. Ouattara B, Sabato SF, Lacroix M. Combined effect of antimicrobial coating and gamma irradiation on shelf life extension of pre-cooked shrimp (Penaeus spp). Int J Food Microbiol. 2001;68:1–9.Google Scholar
  120. Paludan-Muller C, Dalgaard P, Huss HH, Gram L. Evaluation of the role of Carnobacterium piscicola in spoilage of vacuum and modified-atmosphere-packed cold-smoked salmon stored at 5°C. Int J Food Microbiol. 1998;39:155–66.Google Scholar
  121. Pastoriza L, Sampedro G, Herrera JJ, Cabo ML. Influence of sodium chloride and modified atmosphere packaging on microbiological, chemical and sensorial properties in ice storage of slices of hake (Merluccius merluccius). Food Chem. 1998;61(1/2):23–8.Google Scholar
  122. Pazos M, González MJ, Gallardo JM, Torres JL, Medina I. Preservation of the endogenous antioxidant system of fish muscle by grape polyphenols during frozen storage. Eur Food Res Technol. 2005;220:514–9.Google Scholar
  123. Pazos M, Alonso A, Fernández-Bolaños J, Torres JL, Medina I. Physicochemical properties of natural phenolics from grapes and olive oil byproducts and their antioxidant activity in frozen horse mackerel fillets. J Agric Food Chem. 2006;54:366–73.Google Scholar
  124. Petillo D, Hultin HO, Krzynowek J, Autio WR. Kinetics of antioxidant loss in mackerel light and dark muscle. J Agric Food Chem. 1998;46:4128–37.Google Scholar
  125. Pokorny J. In: Pokorny J, Yanishlieva N, Gordon M, editors. Antioxidants in food. Practical applications. Boca Raton/Cambridge: CRC Press/Woodhead; 2001.Google Scholar
  126. Qvist S, Sehested K, Zeuthen P. Growth suppression of Listeria monocytogenes in a meat product. Int J Food Microbiol. 1994;24:283–93.Google Scholar
  127. Ramanathan L, Das NP. Natural products inhibit rancidity in salted cooked ground fish. J Food Sci. 1993;58:318–20.Google Scholar
  128. Razat H, John A. Green tea polyphenol epigallocatechin-3-gallate differentially modulates oxidative stress in PC12 cell compartments. Toxicol Appl Pharmacol. 2005;207:212–20.Google Scholar
  129. Richards MP, Hultin HO. Contributions of blood and blood components to lipid oxidation in fish muscle. J Agric Food Chem. 2002;50(3):555–64.Google Scholar
  130. Richards MP, Kelleher SD, Hultin HO. Effect of washing with or without antioxidants on quality retention of mackerel fillets during refrigerated and frozen storage. J Agric Food Chem. 1998;46:4363–71.Google Scholar
  131. Ringø E, Gatesoupe F-J. Lactic acid bacteria in fish: a review. Aquaculture. 1998;160:177–203.Google Scholar
  132. Ringø E, Bendiksen HR, Wesmajervi MS, Olsen RE, Jansen PA, Mikkelsen H. Lactic acid bacteria associated with the digestive tract of Atlantic salmon (Salmo salar L.). J Appl Microbiol. 2000;89:317–22.Google Scholar
  133. Roller S. Introduction. In: Roller S, editor. Natural antimicrobials for the minimal processing of foods. Boca Raton: CRC Press; 2003. p. 1–10.Google Scholar
  134. Sagoo S, Board R, Roller S. Chitosan inhibits growth of spoilage microorganism in chilled pork products. 2002.Google Scholar
  135. Sallam KI. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Control. 2007;18:566–75.Google Scholar
  136. Sambasivam S, Chandran R, Khan SA. Role of probiotics on the environment of shrimp pond. J Environ Biol. 2003;24:103–6.Google Scholar
  137. Samelis J, Sofos JN. Organic acids. In: Roller S, editor. Natural antimicrobials for the minimal processing of foods. Boca Raton: CRC Press; 2003.Google Scholar
  138. Sánchez-Alonso I, Jiménez-Escrig A, Saura-Calixto F, Borderías AJ. Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: Evaluation by different methodologies. Food Chem. 2007;101:372–8.Google Scholar
  139. Sánchez-Escalante A, Djenane D, Torrescano G, Beltran JA, Roncales P. The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere. Meat Sci. 2001;58:421–9.Google Scholar
  140. Sathivel S. Chitosan and protein coatings affect yield, moisture loss, and lipid oxidation of pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage. J Food Sci. 2005;70:E455–459459.Google Scholar
  141. Sathivel S, Liu Q, Huang J, Prinyawiwatkul W. The influence of chitosan glazing on the quality of skinless pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage. J Food Eng. 2007;83:366–73.Google Scholar
  142. Saura-Calixto F. Antioxidant dietary fiber product: a new concept and a potential food ingredient. J Agric Food Chem. 1998;48:4303–6.Google Scholar
  143. Serdaroğlu M, Felekoğlu E. Effects of using rosemary extract and onion juice on oxidative stability of sardine (Sardina pilchardus) mince. J Food Qual. 2005;28(2):109–20.Google Scholar
  144. Sewalt V, Robbins KL, Gamble W. Lipid-soluble antioxidant components of Rosmarinus officinalis. Lipid Technol. 2005;17:106–11.Google Scholar
  145. Shahidi F, Wanasundara PKJPD. Phenolic antioxidants. CRC Crit Rev Food Sci Nutr. 1992;32:67–103.Google Scholar
  146. Shativel S, Huang J, Bechtel PJ. Properties of pollock (Theragra chalcogramma) skin hydrolysates and effects on lipid oxidation of skinless pink salmon (Oncorhynchus gorbuscha) fillets during 4 months of frozen storage. J Food Biochem. 2008;32:247–63.Google Scholar
  147. Shelef LA. Antimicrobial effects of lactates: a review. J Food Prot. 1994;57:445–50.Google Scholar
  148. Silva J, Carvalho AS, Teixeira P, Gibbs PA. Bacteriocin production by spray-dried lactic acid bacteria. Lett Appl Microbiol. 2002;34:77–81.Google Scholar
  149. Sofos JN. Sorbic acid, chapter 23. In: Naidu AS, editor. Natural food antimicrobial systems. Boca Raton: CRC Press LLC; 2000.Google Scholar
  150. Souquet J-M, Cheynier V, Brossaud F, Moutounet M. Polymeric proanthocyanidins from grape skins. Phytochemistry. 1996;43:509–12.Google Scholar
  151. Stekelenburg FK, Kant-Muermans MLT. Effect of sodium lactate and other additives in a cooked ham product on sensory quality and development of a strain of Lactobacillus curvatus and Listeria monocytogenes. Int J Food Microbiol. 2001;66:197–203.Google Scholar
  152. Stiles ME. Biopreservation by lactic acid bacteria. Antonie Van Leeuwenhoek. 1996;70:331–45.Google Scholar
  153. Stiles ME, Holzapfel WH. Lactic acid bacteria of foods and their current taxonomy. Int J Food Microbiol. 1997;36:1–29.Google Scholar
  154. Stoffels G, Sahl HG, Gudmundsdóttir A. Carnocin UI49, a potential biopreservative produced by Carnobacterium piscicola: large scale purification and activity against various gram-positive bacteria including Listeria sp. Int J Food Microbiol. 1993;20:199–210.Google Scholar
  155. Tan BK, Harris ND. Maillard reaction products inhibit apple polyphenoloxidase. Food Chem. 1995;53:267–73.Google Scholar
  156. Tang SZ, Sheehan D, Buckley DJ, Morrissey PA, Kerry JP. Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle. Int J Food Sci Technol. 2001;36:685–92.Google Scholar
  157. Taoukis PS, Labuza TP, Lillemo JH, Lin SW. Inhibition of shrimp melanosis (black spot) by ficin. J Food Sci Technol. 1990;23:52–4.Google Scholar
  158. Tassou CC, Drosinos EH, Nychas G-JE. Effects of essential oil from mint (Mentha piperita) on Salmonella enteritidis and Listeria monocytogenes in model food systems at 4 and 10°C. J Appl Bacteriol. 1995;78:593–600.Google Scholar
  159. Taylor SL, Bush RK. Sulphite as food ingredients. Food Technol. 1986;40:47–52.Google Scholar
  160. Thakur BR, Patel TR. Sorbates in fish and fish products-a review. Food Rev Int. 1994;10(1):93–107.Google Scholar
  161. Tome E, Teixeira P, Gibbs PA. Antilisterial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon. Food Microbiol. 2006;23:399–405.Google Scholar
  162. Tomé E, Pereira VL, Lopes CI, Gibbs PA, Teixeira PC. In vitro tests of suitability of bacteriocin-producing lactic acid bacteria, as potential biopreservation cultures in vacuum- packaged cold-smoked salmon. Food Control. 2008;19:535–43.Google Scholar
  163. Tozer KN. Quality improvement and shelf-life extension of fish fillets from three aquaculture species. Thesis. University of Guelph, National Library of Canada; 2001.Google Scholar
  164. Undeland I, Ekstrand B, Lingnert H. Lipid oxidation in minced herring (Clupea harengus) during frozen storage. Effect of washing and precooking. J Agric Food Chem. 1998;46:2319–28.Google Scholar
  165. Undeland I, Hall G, Lingnert H. Lipid oxidation in fillets of herring (Clupea harengus) during ice storage. J Agric Food Chem. 1999;47:524–32.Google Scholar
  166. Vareltzis K, Koufidis D, Gavriilidou E, Papavergou E, Vasiliadou S. Effectiveness of a natural rosemary (Rosmarinus officinalis) extract on the stability of filleted and minced fish during frozen storage. Food Res Technol. 1997;205:93–6.Google Scholar
  167. Vásconez MB, Campos C A, Flores S, Alvarado de Dios, J y Gerschenson, L. Elaboración de recubrimientos comestibles en base a quitosano y estudio de su efecto antimicrobiano en filetes de salmón. Ciencia y Tecnología 2007; 16(3):77–79.Google Scholar
  168. Verschuere L, Rombaut G, Sorgeloos P, Verstraete W. Probiotic bacteria as biological control agents in aquaculture. Microbiol Mol Biol Rev. 2000;64:655–71.Google Scholar
  169. Vogel BF, Yin NG Y, Hyldig G, Mohr M, Gram L. Potassium lactate combined with sodium diacetate can inhibit growth of Listeria monocytogenes in vacuum-packed cold smoked salmon and has no adverse sensory effects. J Food Prot. 2006;68:2134–42.Google Scholar
  170. Wendakoon CN, Sakaguchi M. Combined effect of sodium chloride and clove on growth and biogenic amine formation of Enterobacter aerogenes in mackerel muscle extract. J Food Prot. 1993;56(5):410–3.Google Scholar
  171. Wessels S, Huss HH. Suitability of Lactococcus lactis subsp. lactis ATCC 11454 as a protective culture for lightly preserved fish products. Food Microbiol. 1996;13:323–32.Google Scholar
  172. Yamaguchi F, Yoshimura Y, Nakazawa H, Ariga T. Free radical scavenging activity of grape seed extract and antioxidants by electron spin resonance spectrometry in an H2O2/NaOH/DMSO system. J Agric Food Chem. 1999;47:2544–8.Google Scholar
  173. Yamazaki K, Suzuki M, Kawai Y, Inoue N, Montville TJ. Inhibition of Listeria monocytogenes in cold-smoked salmon by Carnobacterium piscicola CS526 isolated from frozen surimi. J Food Prot. 2003;66:1420–5.Google Scholar
  174. Yano Y, Satomi M, Oikawa H. Antimicrobial effect spices and herbs on Vibrio parahaemolyticus. IntJ Food Microbiol. 2006;111:6–11.Google Scholar
  175. Ye M, Neetoo H, Chen H. Effectiveness of chitosan-coated plastic films incorporating antimicrobials in inhibition of Listeria monocytogenes on cold-smoked salmon. Int J Food Microbiol. 2008;127:235–40.Google Scholar
  176. Yoon KS, Burnette CN, Abou-Zeid KA, Whiting RC. Control of growth and survival of Listeria monocytogenes on smoked salmon by combined potassium lactate and sodium diacetate and freezing stress during refrigeration and frozen storage. J Food Prot. 2004;67:2465–71.Google Scholar

Copyright information

© Springer Science+Business Media, LLC 2012

Authors and Affiliations

  • Carmen A. Campos
    • 1
  • Marcela P. Castro
    • 2
  • Santiago P. Aubourg
    • 3
  • Jorge Barros Velázquez
    • 4
    • 5
  1. 1.Departamento de Indusatrias, Facultad de Ciencias Exactas y NaturalesUniversidad de Buenos AiresBuenos AiresArgentina
  2. 2.Universidad Nacional del Chaco Austral , ComandanteP.R. Sáenz PeñaArgentina
  3. 3.Instituto de Investigaciones Marinas de Vigo (CSIC)Vigo, PontevedraSpain
  4. 4.Department of Analytical Chemistry, Nutrition and Food Science , LHICA, School of Veterinary SciencesUniversity of Santiago de CompostelaLugoSpain
  5. 5.Laboratory of Biotechnology, College of PharmacyUniversity of Santiago de CompostelaSantiagoSpain

Personalised recommendations