A Review of Applications of Essential Oils in Preservation of Aquatic Products

doi:10.7506/spkx1002-6630-201715045

Abstract

Abstract: Post-harvest losses and food safety issues caused by spoilage currently remain a restricting factor for the fishery processing industry in our country. Essential oils are volatile aroma compounds formed by aromatic plants as secondary metabolites. Essential oils possess proven antimicrobial and antioxidant activities, and are of tremendous interest as novel and promising natural preservatives for aquatic foods. This article offers a systematic review of the applications of essential oils in aquatic food preservation, including their effectiveness, impact on the flavor of aquatic products and safety for consumption.

Key words: plant essential oils, aquatic products, antimicrobial activity, preservation

CLC Number:

TS254.4

MENG Yuxia, CUI Huijing, ZHAO Qiancheng, FENG Wenqian, MA Yongsheng. A Review of Applications of Essential Oils in Preservation of Aquatic Products[J]. FOOD SCIENCE, 2017, 38(15): 288-293.

[1]	ZHAO Xinxin, NING Ming, ZHANG Qin, CAI Wenchao, SHAN Chunhui, TANG Fengxian. Isolation and Identification of Pathogenic Microorganisms Causing Postharvest Spoilage in Hami Melons [J]. FOOD SCIENCE, 2021, 42(6): 325-335.
[2]	QIN Dandan, WU Qiong, BAI Yang, CAO Huixin, LIU Menglin. Preparation of Auricularia auricular Polysaccharide/Chitosan Edible Composite Film and Its Preservative Effect on Fresh Beef [J]. FOOD SCIENCE, 2021, 42(5): 246-251.
[3]	ZHONG Qiang, DONG Chunhui, HUANG Zhibo, BAO Luying, XIA Xiufang. Recent Progress in the Preservation Mechanism of Acidic Electrolyzed Water and Its Application in the Preservation of Aquatic Products [J]. FOOD SCIENCE, 2021, 42(5): 288-295.
[4]	ZHANG Tiantian, CHEN Qiming, ZHAO Liming, JIANG Shuwen, CHEN Tao. Analyzing the Properties of Bio-based Polybutyrolactam Sausage Casing [J]. FOOD SCIENCE, 2021, 42(3): 236-242.
[5]	LIU Rong, CUI Yuanyuan. Effect of UV-C Irradiation and Chitosan Coating on Preserving the Quality of Fresh-Cut Chinese Yam [J]. FOOD SCIENCE, 2021, 42(3): 289-295.
[6]	ZENG Shixian, ZHAO Xiaoling, ZUO Jinhua, YAN Zhicheng, SHI Junyan, WANG Qing, CUI Jingchun, SUI Yuan. Effect of Kojic Acid Treatment on Postharvest Browning of Baby Cabbages [J]. FOOD SCIENCE, 2021, 42(17): 241-247.
[7]	YE Shuang, CHEN Cong, GAO Hong, FAN Xiuzhi, YIN Chaomin, YAO Fen, FENG Cuiping, SHI Defang. Effect of Gamma Irradiation on Water Properties and Physicochemical Indexes of Lentinus edodes during Postharvest Storage [J]. FOOD SCIENCE, 2021, 42(17): 91-97.
[8]	CHEN Lei, HUANG Jie, YANG Rui, ZHOU Zhongyu, BI Xiufang, LIU Xiaocui. Preservation Effect of Ozone Treatment Combined with Modified Atmosphere Packaging on Moso Bamboo Shoots [J]. FOOD SCIENCE, 2021, 42(15): 200-205.
[9]	WANG Hongli, WANG Xichang, SHI Wenzheng, ZHOU Fen, WANG Yueke. Recent Progress on Shelf-Life Prediction of Aquatic Products during Storage and Transportation [J]. FOOD SCIENCE, 2021, 42(15): 261-268.
[10]	LIU Yanan, LI Huan, CHEN Jian, SU Laijin, FU Linglin, WANG Yanbo. Progress in Detection Techniques for Biogenic Amines in Aquatic Products [J]. FOOD SCIENCE, 2021, 42(15): 269-277.
[11]	HAN Xinyuan, FAN Zhenyu, CONG Jiaojiao, JIANG Qingqing, WANG Xichang. Progress in Quality Changes and Control Technologies of Frozen Aquatic Products during Cold Chain Circulation [J]. FOOD SCIENCE, 2021, 42(15): 293-299.
[12]	ZHANG Longfei, YU Huijuan, TIAN Liangliang, FANG Changling, HUANG Dongmei, QIAO Yipiao, SHI Yongfu. Development and Application of a Method for Determination of Hexabromobiphenyls in Aquatic Products [J]. FOOD SCIENCE, 2021, 42(14): 293-300.
[13]	MA Lisha, XIE Wenping, YIN Yi, SHAN Qi, LIU Shugui, LI Lichun, ZHAO Cheng, ZHENG Guangming. Determination of Fipronil and Its Metabolites in Aquatic Products from Paddy Field by QuEChERS Combined with High Performance Liquid Chromatography-Tandem Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(14): 308-314.
[14]	SU Desen, ZHENG Yunyun, CHEN Ziqiang, WU Jianyan, HUANG Chongyao. Residual Dynamics and Risk Assessment of Dietary Exposure to Prochloraz and Its Metabolite 2,4,6-Trichlorophenol in Kumquats (Fortunella japonica Swingle) Treated with Prochloraz during Storage [J]. FOOD SCIENCE, 2021, 42(14): 315-319.
[15]	LI Minhan, LI Hongjun, LI Shaobo, YU Sijie, HE Zhifei. Application of Cryoprotectants in the Frozen Storage of Meat and Aquatic Products: A Review [J]. FOOD SCIENCE, 2021, 42(1): 294-301.

A Review of Applications of Essential Oils in Preservation of Aquatic Products

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments