Reformulation of preserved fish products: A review

Excessive sodium consumption has been shown to produce significant increase in BP and has been linked with one set of hypertensions and its cardiovascular complications (Weinberger, 1996; Strazzullo et al, 2009) [123,106] . The changes in salt intake present a major challenge to the kidney to excrete these large amounts of salt. The consequence is that the high salt intake causes a rise in BP (Intersalt, 1988; Chaudhary and Wainford, 2021; He et al, 2002), thereby increasing the risk of CVD and renal disease (He et al, 2002) [50,15,45] . In several countries in Europe, over 40% of the population has hypertension, mostly in countries that present high salt consumption (Brown et al, 2009) [10] . Sodium chloride (NaCl) is an essential food additive used for preservation / flavor enhancement. Food processing with NaCl has higher sodium contents, raising the concern between the excess dietary sodium as a risk factor for several health problems (Gomes et al, 2021) [39] . Although natural food products contain salt, more than 75% of it is received from processed food products (Dötsch-Klerk et al, 2015) [26] . Salt is one of the most widely used food additives as a preservative, enhancing flavor (Silva et al, 2003), and to improve water adsorption (Lawrence et al, 2004) [102,61] . A high salt concentration generates changes in cellular metabolism because of its osmotic effect, which, influences microorganisms in different concentrations, but can reduce the national value of preserved foods because water soluble components such as vitamins and minerals can be eliminated (Luck & Jager, 1995) [68] . Salt effects on different properties of the product such as, taste perception, water holding capacity, behavior of proteins and on lipid oxidation (Albarracín et al, 2011) [1] . Fish products containing salt include dry-cured fish such as cod, bottarga (dry cured roe), or mojama (dry cured tuna loin) (Andrés et al, 2007), sea bream (Chouliara et al, 2004; Goulas & Kontominas, 2005), chub mackerel (Goulas & Kontominas, 2005), smoked salmon (Gallart-Jornet et al, 2007; Sigurgisladottir et al, 2000) and canned, chilled & frozen fish (Webster et al, 2010) [4,16,40,35,101,122] . Sodium content in different seafood is shown in Table -1. [22] Strategies to reduce salt consumption include nutritional education; salt reduction at industrial level; price discount, tax reduction policies in healthy products; use of salt substitute inorganic salts; use of aromatic herbs and spices; use of derivatives of amino acids and ribonucleotides; use of sea plants and the application of emerging technologies, such as high pressure processing, PEFs & high intensity ultrasound (Parniakov et al, 2020) [82] . In meat products, NaCl is a multifunctional and indispensable component. In addition to enhancing the taste, it supports the shelf life of meat products, texture and color, reduces water activity and regulates the solubility of proteins (Rysová & Šmídová, 2021) [98] . Nguyen et al, (2011) [114] showed that only reducing NaCl concentration, conformational changes of cod muscle proteins during brine salting occur, due to the protein aggregation. Therefore, when reducing salt content in fish, other ingredients must be used as substitutes to maintain palatability, texture, processing yield and shelf life (Kilcast & Angus, 2007) [58] . The effects of partial substitution of NaCl with KCl, MgCl 2 & CaCl 2 on gelation properties of myofibrillar protein mediated by microbial transglutaminase during the heating process were studies and result showed the ranking of chlorinated salt efficiency was NaCl> KCl>MgCl 2 >CaCl 2 . The gel strength was all decreased in the myofibrillar protein gels containing KCl, MgCl 2 & CaCl 2 compared to the NaCl group, while KCl group reduced the gel strength to a less extent (Feng et al, 2018). Mackerel (Scomber japonicas) fillets were salted with NaCl and/or KCl to determine the most acceptable level by sensory evaluation; effects of ascorbic acid, vacuum packaging and cold stores on lipid oxidation. 50% replacement of NaCl by KCl reduced NaCl level with minimal impact on sensory quality, the higher level of ascorbic acid (0.05% weight basis), the higher the antioxidant effect observed with thiobarbituric acid value and peroxide value (Park et al, 2009) [81] . "The partial replacement of sodium in meat and fish products by using magnesium salts" study result show that magnesium has more difficulty to penetrate inside the muscle and slightly modifies the WHC of proteins, their solubility and enzymatic activity. Salty taste, bitterness and off-flavor are the most affected. The study of "salt substitution in surimi seafood and its effects on instrumental quality attributes" compared effects of salt substitute and salt on physicochemical properties of heat set surimi gels. This study demonstrates that salt substitute and salt resulted in similar physicochemical properties of surimi gels, but gels with salt substitute had lower sodium content. Therefore, salt substitute can replace NaCl in low sodium surimi seafood products (Tahergorabi et al, 2012) [107] . The study of "salt microspheres and potassium chloride usage for sodium reduction: case study with sushi" was to estimate possibilities of salt substitutes usage in the preparation of two sushi types (nigiri & maki) prepared with different seafood. Potassium chloride and regular salt were used in the lowering sodium content in sushi meal with the usage of salt substitute (Đorđević et al, 2018) [25] . The study of "The effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage" was to study the effect of partial sodium replacement by potassium and packaging conditions on the physicochemical properties of smoked sea bass during cold storage. As the result, smoked fish exhibited significant differences in color and texture as compared to fresh fish; the type of packaging had an effect on the pH, WHC and texture; textural parameters decreased during storage; the pH of Na sample was initially higher than in Na: K samples, so that the type of salt did not affect the texture or other physicochemical parameters (Fuentes et al, 2012) [34] .

Osheba, (2013) [77] study three technological attempts were applied to produce low sodium smoked herring fish with high quality. The first attempt was reducing time of salting (from 48 to 24hrs). The second attempt was using wet salting method with different concentration of brine solutions (8, 18 and 26% NaCl) instead of dry salting method. The third attempt was replacement of NaCl with some salt replacers at different level (20, 40 and 60%). Results suggested that salt replacers should be used until a level of 40% and salt replacers should be used at 15% NaCl and dry method for 24hr instead of 48hr to obtain low sodium smoked herring fish with high eating quality. The study of "effect of partial substitutes of NaCl on the cold-set gelation of grass carp myofibrillar protein mediated by microbial transglutaminase" were to investigate the changes and the relationship between structure and physiochemical properties of low sodium salt substitutes (KCl, MgCl 2 & CaCl 2 ) on grass carp myofibrillar protein gels mediated by microbial transglutaminase during cold-set gels. The results showed the gel properties of cold-set gels varied both with the low sodium salt types and incubation time and myofibrillar protein gels added with NaCl and KCl had significantly higher WHC than MgCl 2 , CaCl 2 and control groups. The most recommended salt to replace NaCl is KCl (Aliño et al, 2010; Greiff et al, 2015) [2,42] . It is being shown that both salts have equivalent antimicrobial properties against different pathogenic bacteria (Bidlas & Lambert,2008; Pelroy et al, 1982) [7,85] .

Natural antioxidant from plant as a replacers for conventional antioxidants

Lipids are compounds of vital importance for proper human nutrition. In addition to providing energy to the biological process of body, lipids contain a large number of substances such as essential fatty acids or fat-soluble vitamins that can only provide by diet (Purrinos et al, 2011) [89] . They influence the flavor and contribute to improving the tenderness and juiciness of meats (Amaral et al, 2018) [3] . Lipids are susceptible to degradation. Lipid oxidation is the main non-microbial cause of quality deterioration in meat and meat products (Min & Ahn, 2005; Lorenzo & Gómez, 2012) [71,67] . Oxidation reaction reduces the nutritional value of meats due to the loss of essential fatty acids and vitamins. The first change observed results in a gradual reduction of sensory quality. These include changes in color, texture and appearance of rancid odor and flavor (Purrinos et al, 2011) [89] . In addition, multiple toxic compounds are produced during lipid oxidation (Domínguez et al, 2019) [23] . The lipid oxidation is a very complex process, which includes multiple mechanisms that interact with each other. To explain it simply unsaturated fatty acids, react with molecular oxygen via a free radical mechanism. As a result of these reactions, hydroperoxides are produce which is considered as the first oxidation products. Hydroperoxides are highly unstable, so they decompose rapidly resulting in a large of secondary compounds that include hydrocarbons, aldehydes, ketons, alcohols, esters and acids (Gallart-Jornet et al, 2007) [35] . Now a days, consumers demand more natural products, which limits the industry in their use of currently allowed synthetic antioxidants in foods, leaving manufacturers with few options (Gomes et al, 2021) [39] . Sea food is prone to lipid oxidation because of the high concentration in polyunsaturated fatty acids (PUFAs), in particular eicosapentaenoic acid (C20:5, n-3) and docosahexanoic acid (C22:6, n-3). Moreover, the presence of heme pigments (myoglobin & hemoglobin) and trace amounts of metallic ions like iron and copper makes the fish more susceptible to lipid oxidation (Hsieh & Kinsella, 1989) [48] . Some technologies have been developed seeking to reduce lipid oxidation and to increase shelf life of these products, such as vacuum packaging, modified atmosphere, and use of antioxidants. Natural products of animal origin are currently receiving more attention, since the addition of substances such as butylated hydroxy toluene (BHT), butylated hydroxy anisole (BHA), and tert-butyl hydroxy quinine (TBHQ) in food products is strictly limited (Lima et al, 2013) [20] . The basic definition of antioxidant is that it is simply a chemical compound or a substance that inhibited oxidation (Ryan et al, 2021) [97] . A broader definition was introduced in 1995 by Hallowell & Gutteridge as, "Any substance that when present at low concentration compared to that of an oxidized substrate significantly delays or prevents oxidation of that substance. In other words, an antioxidant is a substance that slows the rate of an oxidation reduction (Ryan et al, 2021) [97] . Antioxidants act by inhibiting formation of free radicals or by interrupting propagation of the free radicals by one of several mechanisms (Valenzuela et al, 2017) [113]: • Scavenging spp. that initiates peroxidation. Chelating metal ions such that they are unable to generate reactive spp. or decompose lipid peroxides. • Quenching •O 2 2-, preventing the formation of peroxides.

• Breaking the auto oxidative chain reaction • Reducing localized O 2 concentration. Therefore, antioxidants through molecular mechanisms promote preservation of sensory and nutritional properties in food. Antioxidants can be synthetic or natural and can originate from different sources (Valenzuela et al, 2017) [113] . The most important types of antioxidants are summarized in Table 2: [113] Some important antioxidants (Pokorny, 2007) [87]: • Synthetic antioxidants: Butylated Hydroxy Toluene (BHT), Butylated Hydroxy Anisole (BHA), Di-tertbutyl hydroxy quinine (DBHQ), Propyl galate (PG), Octyl galate (OG), tert-dodecyl galate (DG).

• Natural antioxidants: Tocopherol, antioxidants from oil seeds (olive oil, sunflower seed oil, cotton seed oil, rape seed oil), antioxidants from cereals & grain legumes, compound from fruit & vegetables (ascorbic acid), extracts from herbs and spices.

• Other antioxidants: substance decomposing hydroperoxides, synergists, singlet oxygen quenchers, metal chelating agents. The use of synthetic antioxidants (particularly BHT & BHA) has been linked to increased tumoral activity (Kahl & Kappus, 1993) [54] , resulting in strict regulation of their use in foods; thus, research interest for new sources of natural antioxidants grew (Valenzuela et al, 2017) [113] . The antioxidants of natural origin are a solution to this problem (Valenzuela et al, 2016) [112] . Antioxidants mostly used in the industry are ascorbic acid and derivatives (vit.C), αtocopherol and derivatives (vit.E), polyphenols and carotenoids (Valenzuela et al, 2017) [113] . In the fish processing industry, the extract is applied by dip treatment for chilled and frozen stored products. Combination of plant extract treatment with vacuum packaging or MAP is also proven to be an effective preservation method for the extension of the shelf life of fresh fish and fishery products.

Antioxidant from plant

Natural antioxidants occur in all higher plants and in all parts of the plantwood, bark, pods, leaves, fruit, roots, flowers, pollen and seeds. These are usually phenolic or polyphenolic compounds. Typical compounds that possess antioxidant activity include tocopherol, flavonoids, cinnamic acid derivatives, phosphatides and polyfunctional organic acids (Pratt, 1992) [88] . Plant extracts rich in polyphenols and flavonoids are easily obtained from natural sources like spices and herbs, fruits and vegetables by extraction with organic solvents. Natural antioxidants in food may be from (Pratt, 1992) [88] :

• Endogenous compounds in one or more components of the food. • Substances formed from natural sources.

• Food additives isolated from natural sources. Some sources of natural antioxidants and component from plants are listed in Table 3 and Table 4: [88] Table 4: Some components of natural antioxidants from plants

Amino acid

Other organic acid Ascorbic acid Reductions Carotenoids Peptides Flavonoids Tannins Melanoidin Tocopherols *Source: Pratt, 1992 [88] Addition of plant extract to ice had enhanced the quality of fishes during storage (Quitral et al, 2009; Özyurt et al. 2012) [90,79] . Polyphenols are the secondary plant metabolites containing one or more aromatic rings with several hydroxyl groups (Boudet, 2007) [9] . Polyphenolic compounds present in plants extract demonstrate potential antioxidant properties due to their redox potential; that enable them to act as hydrogen donors, reducing agents, nascent oxygen quenchers & chelating metal ions in numerous food applications (Gramza et al, 2006) [41] . The active hydroxyl groups present in the molecular structure of polyphenols are active components that can interact with the free radicals to inhibit lipid oxidation (Mitsumoto et al, 2005) [72] . Polyphenols can be broadly divided into 4 categories: flavonoids, phenolic acids, hydroxy cinnamic acids & lignans (Maqsood et al, 2013) [70] . Flavonoids are further classified as Flavonol, flavonones, isoflavones, flavones, chalcones, and anthocyanins. Most common flavonoids include quercetin. Many of flavonoids & related compounds have strong antioxidant characteristics in lipid aqueous & lipid food system (Pratt, 1992) [88] . Use of natural preservation to increase the shelf life of chilled fish products is a promising technology since many herbs, plants, vegetables & fruits extract or powder have antioxidant & antimicrobial properties.

Antioxidant from seaweed

Sea weed is a term encompassing for macroscopic, multicellular or benthic marine algae. They attached to the bottom in relatively shallow coastal waters. They grow in deep sea areas of dept up to 180 m & also in estuaries. They are abundantly found in solid substrates & commonly presenting onto dept 30-40 m. In India about 620spp have been reported (Pal et al, 2014) [80] . Seaweed may be categorized into one of multi cell algae; they may be chlorophyceae (green algae), pheophyceae (brown algae) and rhodophyceae (red algae). Sea weeds are the source of producing chemical compounds like agar-agar, carrageenan and alginates. These chemical compounds also known as phytochemical and are mainly use for human consumption, animal feed, manure, etc. Bioactive compounds of seaweeds are fatty acids (PUFA), steroids (cholesterol), carotenoids, polysaccharide, dietary fibers, agar, carrageenan, alginate and phycocolloids (Pal et al, 2014) [80] .

Fucoxanthin

Fucoxanthin, a specific carotenoid found in brown seaweed, has a unique structure including an allenic bond and a 5, 6monoepoxide in the molecule. It is one of the most abundant carotenoids accounting for > 10% of estimated total natural production of carotenoids (Maeda et al, 2008). It is largely found in kelp (brown algae seaweeds) and microalgae (diatoms) and play a key role in algae photosynthesis (D'Orazio et al, 2012) [24] . Fucoxanthin isolated from different seaweed species such as Myagropsis myagroides, Underia pinnatifida & Sargassum fulvellum exhibited antioxidant effects (Woo et al, 2010) [125] . Sachindra et al. (2007) [99] assessed the antioxidant activities of fucoxanthin in vitro, where fucoxanthin exhibited antioxidant activities higher or similar to that of α-tocopherol.

Phlorotannins

Phlorotannins (1,3,5-trihydroxy benzene), is a group of polyphenolic compounds which are commonly present in the brown algae accounting for about 5-12% of dry mass (Venkatesan et al, 2019) [115] . The development of phlorotannin can occur through polymerization of phloroglucinol oligomers via acetate-malonate pathway (Li et al, 2011) [64] . A variety of low-, intermediate-and highmolecular weight phlorotannins (molecular size up to 650kDa) have been reported from marine algae (Singh & Sidana, 2013) [103] . In algae, phlorotannins are known to exist in soluble or cell-wall bound forms. The soluble phlorotannins are stored in membrane bound vesicles called physodes. When physodes fuse with the cell walls, phlorotannins form a complex with alginic acid present in cell wall (Singh & Sidana, 2013) [103] . The pharmacological activities of phlorotannins include antioxidant, anti-HIV, anti-diabetic, anticancer, anti-inflammatory and enzyme inhibitory activities. Eckol, a phlorotannin first isolated as fibrinolytic component from Ecklonia kurome, is a classic example of pharmacological exploitation of a known compound (Singh & Sidana, 2013) [103] .

Sulfated polysaccharide

Sulfated polysaccharide comprises a complex group of macromolecules with a wide range of important biological properties (Mourão, 2007) [73] . Marine algae are the most important source of non-animal sulfated polysaccharides (Li et al, 2008) [62] . Sulfated polysaccharides are found in varying amounts in three major divisions of marine algal groups, rhodophyta, phacophyta and chlorophyta (Fonseca et al, 2008) [33] . The general sulfated polysaccharides of phyaeophyta are called fucans, which comprise families of polydisperse molecules based on sulfated-L-fucose. Heterofucans are also called fucoidans (Costa et al, 2010) [18] .

Application of natural antioxidants to preserve fish products 9.1 Polyphenols

Tea polyphenols are gaining importance among the researchers as an effective natural food preservative. Dipping in 0.2% tea polyphenol for 90 minutes has extended the shelf life of silver carp by one week during ice storage (Fan et al, 2008) [30] . Their study proved that dip treatment in 0.2% tea polyphenols has effectively inhibited adenosine triphosphate (ATP) degradation as well as lipid oxidation (Fan et al, 2008) [30] . Yi et al, (2011) [127] demonstrated that shelf life of vacuum packed collichthys fish balls could be prolonged for an additional 6 days during 0 ᵒC storage by adding tea polyphenols. Apart from this, tea polyphenols also displayed effective impact on muscle protein integrity post-mortem in large yellow Crocker as it has retained the myofibrillar functional properties significantly higher than that of control (Zhao et al, 2013) [6] . Rosemary (Rosmarinus officinalis) is a plant species and its major and most active extract components like carnosic acid, carnosol, rosemarinic acid, etc. are reported to inhibit lipid oxidation and microbial growth in several food system (Zhang et al, 2010; Li et al, 2006) [129,65] . Rosemary extract displayed superior antioxidant activity and slowed down lipid oxidation in brined anchovies stored at 4 ᵒC for 28 days (Turhan et al, 2009) [111] . Kenar et al, (2010) [57] reported that dipping in ethanolic extracts of rosemary and sugar tea (Salvia officinalis) has extended the shelf life of vacuum-packed sardine fillets by 7days when stored at 3±1ᵒC. Gao et al. (2014) [36] displayed the synergistic effect of rosemary extract along with nisin in inhibiting protein decomposition, lipid oxidation, nucleotide breakdown and microbial growth in pompano fillet (Trachinetus ovatus) throughout the storage at 4 ᵒC. Extracts from turmeric (Curcuma longa), a rich source of antibacterial agent alone or in combination with shallot (Allium cepa) extract (1.55 each, v/v) were found to retain quality characteristics of vacuum-packed rainbow trout (Oncorhynchus mykiss) during a refrigerated storage of over a period of 20 days (Pezeshk et al, 2011). Viji et al, (2015) [86, 118] demonstrated that citrus (Citrus aurantium) peel extract has good antioxidant and antimicrobial activities and the shelf life of Indian mackerel by 2 days compared to control by delaying the spoilage mechanisms when stored at -2 ᵒC. Zarei et al, (2015) [128] applied a combination of citrus and pomegranate peel extract and chitosan nanoparticles for shelf life extension of silver carp fillets. Glazing with antioxidant chemicals after freezing and dip treatment in chemical solutions prior to freezing has been followed to retard oxidation reactions in frozen stored fish and fish products. Dark fleshed species like mackerel, tuna, and bonito are highly susceptible to oxidation and discoloration during frozen storage. Successful application of plant extract treatments to prevent oxidative rancidity has been carried out on frozen minced, whole fish as well as fish fillet from these species. Grape polyphenols/ extracts are known for inhibition of oxidation in several food systems. Pazos et al. (2005) [84] demonstrated that flavonols fractionated from grape pomace had potent inhibition against oxidation in frozen white muscle of Atlantic mackerel. Studies on the use of plant extracts in smoked fish are limited compared to chilled and frozen fish products. Fasakin & Aberejo (2002) [31] demonstrated that pulverized plant materials obtained from Piper guineense & Afromomum melegueta could be used to deter egg hatchability and adult emergence of fish bettle, Dermestes maculates in smoked catfish during storage. Application of plant extract has proven to extend the shelf life of food products including fish and fish products. Potential effects of various extracts have delayed lipid oxidation, inhibited microbial growth and improved textural properties. The results from all these studies confirm their potential to reduce synthetic additives to prevent oxidation and quality deterioration in food systems, especially fish and fish products.

Algae and seaweed

Several studies evaluated the effect of sea weeds in corporation on nutritional, sensorial and textural properties of seafood products (Roohinejad et al, 2017) [96] . The ability of different in vitro antioxidant assays to predict the efficiency of cod protein hydrolysate and brown seaweed (F.vesuculosus) ethyl acetate extract on lipid oxidation in hemoglobin fortified washed cod mince and iron containing cod liver oil emulsion was investigated (Jónsdóttir et al, 2016) [53] . Ortiz et al, (2014) [76] studied the effect of different seaweed extracts incorporation, as covering lipids, on lipid and sensory quality of canned Atlantic salmon (Salmo salar). The feasibility of using Nori and Hijiki seaweeds as natural additives, instead of synthetic preservatives to improve the shelf life and quality of minced tilapia has evaluated (Ribeiro et al, 2014) [95] . Wang et al. (2010) investigated the effects of seaweed (F.vesuculosus) extract and fractions towards haemoglobin catalyzed lipid oxidation in washed cod protein isolates during ice storage. The effect of using sea weed (Euchema) powder on the quality of fish cutlet was studied (Senthil et al, 2005) [100] .

Antimicrobial preservatives from microorganisms and plants

Fish and fishery products are frequently contaminated with bacterial pathogen. Fishery products have been recognized as a major carrier of food-borne pathogens like Salmonella spp., Staphylococcus aureas, Vibrio parahaemolyticus, Listeria monocytogenes & Escherichia coli (Venugopal et al, 1999) [116] . The consumption of these infected fish and their products can result in mild to chronic illness (Ramachandran & Raymond, 2019) [92] . Among all, Salmonella is the main cause of seafood borne bacterial illness, followed by Listeria monocytogenes, which is commonly observed in seafood due to its presence as an environmental inhabitant in processing facilities (Norhana et al, 2010) [75] . Besides, Vibrio species are present in oysters and the most virulent species are Vibrio valnificans. Moreover, the toxin produced by C. botulinum, a spore forming anaerobe, is a big concern because it is heat stable and highly toxic and can grow at temperature exceeding 3.3 ᵒC. finally, A. hydrophila is commonly found in seafood and in fresh flowing stagnant & brackish water (Singh et al, 2016) [104] . Antimicrobial agents are compounds that, at low concentrations, suppress or inhibit the growth of microorganisms. Antimicrobial agents have been used widely as feed additives (Cromwell, 1991) [19] . An antimicrobial agent is a chemical preservative that can be incorporated into the food or in the packaging material to induce antimicrobial activity. Natural antimicrobials can be derived from plants, animals, algae and bacteria. They can be applied in different ways, such as dipping and spraying solutions, or they can also be incorporated into edible films and coatings, as carriers (Erkan et al, 2015) [29] .

Essential oils

Essential oils (also known as volatile or ethereal oils) are complex mixtures of volatile compounds produced by living organisms or from plant materials like flowers, bud, seeds, leaves, wood, fruits, roots, twinges and barks (Vergis et al, 2015) [117] . The essential oils are proven to have anti-viral, anti-myotic, anti-parasitic, antioxidant and insecticidal properties. In addition to the antibacterial action, the phenolic components are responsible for the antibacterial properties of essential oils (Cosentino et al, 1999) [17] . The hydrophobicity of essential oils enables them to puration the lipid layer of bacterial cell membrane and mitochondrin, making the structures more permeable. This leads to leakage of ions and other cell contents (Lambert et al, 2001) [60] . The direct addition of essential oils to food leads to reduction in bacterial population immediately but may also alter sensory characters. Thus, the use of essential oils in film production may be an alternative method (Vergis et al, 2015) [117] . The antimicrobial activity of essential oils depends on the oxygen availability. The use of vacuum packaging with oregano oil has synergistic effect on the inhibition of Listeria monocytogenes and spoilage microorganisms (Tsigarida et al, 2000) [110] . Various essential oils provide safety from the most important food borne pathogenic bacteria like Listeria, Salmonella.

Aeromonas, Clostridium botulinum, Enterobactor, Staphylococci and their toxins due to their lipophilic action (Vergis et al, 2015) [117] . It should be stressed that phenolic compounds such as thymol, carvacrol and eugenol are main group responsible for the preservative effects of EOs (Burt, 2004; Jayasena & Jo, 2014) [11,52] . Eos that have been commonly studied to extend shelf life of fish products are derived from thyme, rosemary, bay, marjoram, oregano, basil, garlic, sage, green tea, nettle, flaxseed, black cumin, clove, cinnamon, grape fruit, lemon and lemon grass (Kostaki et al, 2009; Sterniša et al, 2016) [59,105] . It was reported that oregano EO is the most frequently used for applications as fish preservatives, followed by rosemary and thyme EOs (Patel, 2015) [83] . The study of "Efficiency of rosemary and basil essential oils on the shelf life extension of Atlantic mackerel (Scomber scombtus) fillets stored at 2 ᵒC", and the result indicated that rosemary and basil treatments were effective for inhibiting the formation of total volatile basic nitrogen (TVB-N) and lipid oxidation products during storage (Karoui & Hassoun, 2017) [56] . The study of "Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage", and the result showed that the lowest bacterial numbers were obtained from rosemary followed by thyme group. Among the essential oils, it can be concluded that rosemary and thyme can be recommended for nanoemulsion as a preservative for fish fillets (Ozogul et al, 2017) [78] .

Plant extracts

Although the polyphenols present in plant extracts are mainly known by their antioxidant activity, some of them also present antimicrobial properties and have been used in fish preservation. The antimicrobial activity of phenolic extracts has been attributed to cell membrane disruption (Kanatt et al, 2010) [55] . The effects of a tea polyphenols dip treatment on quality changes of silver carp (Hypophthalmichthys molitrix) during iced storage; the results indicated that the effect of tea polyphenol dip treatment on the fish sample was to enable the good quality characteristics to be retained for longer and to extend the shelf life during the iced storage (Fan et al, 2008) [30] . The effect of edible coating containing pomegranate peel extract (PPE) on quality and shelf life of silver carp fillet during refrigerated storage; the result showed that addition of PPE considerably delayed lipid oxidation in silver carp fish fillet compared to control samples (Tarkhasi, 2016) [108] . The effects of turmeric, shallot extracts, and their combination on quality characteristics of vacuum-packed rainbow trout stored at 4±1ᵒC; the results indicated that the effect of the T, Sh and T+Sh on the fish samples were to enable the good quality characteristics to extend the shelf life during the refrigerated storage (Pezeshk et al, 2011) [86] .

Chitosan

Chitosan is the principle derivative of chitin. Chitosan is a linear polymer of α(1→4)-linked 2 amino-2-deoxy-β-Dglucopyranose and easily derived by N-deacetylation. The production of chitosan from crustacean shells obtained as a food industry waste is economically feasible, especially if it includes the recovery of carotenoids. The shells contain considerable quantities of asthaxanthin (a carotenoids that has so far not been synthesized, and which is marketed as a fish food additive in aquaculture, especially for salmon) (Dutta et al, 2004) [27] . The properties of chitosan are listed in Table 6: [27] Chitosan has been used as part of films and coatings, with or without other active ingredients, to control bacterial growth and extend the shelf life of fish and seafood products. For example in Catfish (Ictalurua punctatus) fillet ( [8,121,94,13,63,66] .

Probiotics

Probiotics are living microbial food ingredients which have a beneficial effect on human health. Probiotics were originally used to influence both animal and human health through intestinal micro biota alternations (Isolauri et al, 2004) [51] . Lactic Acid Bacteria (LAB) are among the most important probiotic microorganisms typically associated with the human gastrointestinal tract. LABs are gram +ve, nonsporing, catalase-negative organisms that are aero tolerant, fastidious, acid-tolerant, and strictly fermentative (Holzapfel et al, 2001) [47] . Traditional fermented fish products could be an alternative and readily available source for LAB starter inoculums with significant functional properties including improved technological and probiotic characteristics (Gupta et al, 2021) [43] . LABs include lactobacilli, bifidobacteria, non-pathogenic E. coli, bacilli and yeasts such as Saccharomyces boulardii.

LABs produce bacteriocins, peptides, and proteins with antibacterial activity (Valenzuela et al, 2017) [113] . The production of bacteriocins by LAB is very significant for applications in food systems. Among numerous bacteriocins so far characterized, nisin is best defined, and only purified bacteriocin preparation approved for use in food products (Ghanbari et al, 2013) [38] .

Particularly, the presence and growth of L. monocytogenes is of major concern in case of seafood. L. monocytogenes is a frequent contaminant in the raw material: it survives the salting and cold-smoking (< 30 ᵒC) process and it able to grow in the final product at chilling temperature. In this regard, the use of lactic acid bacteria isolated from seafood and/or their bacteriocins have proved successful in preventing to delaying the growth of this pathogen under conditions mimicking those existing in lightly preserved fish products (Ghanbari et al, 2013) [38] .

Summary

Ways of reformulation Application in fish and fish products Benefits

Reduce salt content By substitute of partial substitute of NaCl Reduce Na content and also increase the shelf life of the fish and fish products Use of natural antioxidant By the use of plant and seaweed antioxidant Prevents or delays the oxidation of the substance and increase the shelf life of fish and fish products Use of antimicrobial agents By the use of essential oils, plant extracts, chitosan and probiotics Suppress or inhibit the growth of microorganisms and induce antimicrobial activity of the fish & fish products.

Conclusion

Natural ingredients are a rich source of active components and have been studied in order to compensate for salt reduction, reduce lipid oxidation, and inhibit bacterial growth, at least in laboratory and small industrial scale. A large concentration of a certain ingredients can produce changes in the color, texture, taste, and flavor of the fish, affecting the quality of the final product. Besides, the majority of these studies focus on only one of this phenomenon, missing the fact that many of the components may have multiple activities. In addition, only a few studies study the synergies or antagonistic effects among different ingredient and with the food matrix. Industrial-scale validation must be performing that includes consumer validation in terms of food safety, quality perception, and organolaptic approval. All final ingredients must fulfill specific regulation in terms of safety, stability, labeling, and information to the agencies and to the consumers.

References

1. Albarracín W, Sánchez IC, Grau R, Barat JM. Salt in food processing; usage and reduction: A review. International Journal of Food Science and Technology. 2011;46(7):1329-1336.
2. Aliño M, Grau R, Fuentes A, Barat JM. Characterisation of pile salting with sodium replaced mixtures of salts in dry-cured loin manufacture. Journal of Food Engineering. 2010;97(3):434-439.
3. Amaral AB, Silva MVD, Lannes SCDS. Lipid oxidation in meat: Mechanisms and protective factors-a review. Food Science and Technology. 2018;38:1-15.
4. Andrés A, Barat JM, Grau R, Fito P. Principles of drying and smoking. In: Handbook of Fermented Meat and Poultry. 2007. p. 37-50.
5. Barat JM, Pérez-Esteve E, Aristoy MC, Toldrá F. Partial replacement of sodium in meat and fish products by using magnesium salts. A review. Plant and Soil. 2013;368(1):179-188.
6. Zhao J, Lv W, Wang J, Li J, Liu X, Zhu J. Effects of tea polyphenols on the post-mortem integrity of large yellow croaker (Pseudosciaena crocea) fillet proteins. Food Chemistry. 2013;141(3):2666-2674.
7. Bidlas E, Lambert RJ. Comparing the antimicrobial effectiveness of NaCl and KCl with a view to salt/sodium replacement. International Journal of Food Microbiology. 2008;124(1):98-102.
8. Bonilla F, Chouljenko A, Reyes V, Bechtel PJ, King JM, Sathivel S. Impact of chitosan application technique on refrigerated catfish fillet quality. LWT - Food Science and Technology. 2018;90:277-282.
9. Boudet AM. Evolution and current status of research in phenolic compounds. Phytochemistry. 2007;68(2224):2722-2735.
10. Brown IJ, Tzoulaki I, Candeias V, Elliott P. Salt intakes around the world: Implications for public health. International Journal of Epidemiology. 2009;38(3):791813.
11. Burt S. Essential oils: Their antibacterial properties and potential applications in foods-a review. International Journal of Food Microbiology. 2004;94(3):223-253.
12. Cai L, Feng J, Cao A, Tian H, Wang J, Liu Y, et al. Effect of partial substitutes of NaCl on the cold-set gelation of grass carp myofibrillar protein mediated by microbial transglutaminase. Food and Bioprocess Technology. 2018;11(10):1876-1886.
13. Cao X, Islam MN, Chitrakar B, Duan Z, Xu W, Zhong S. Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage. Food Science and Nutrition. 2020;8(2):973-981.
14. Cappuccio FP. Cardiovascular and other effects of salt consumption. Kidney International Supplements. 2013;3(4):312-315.
15. Chaudhary P, Wainford RD. Association of urinary sodium and potassium excretion with systolic blood pressure in the Dietary Approaches to Stop Hypertension Sodium Trial. Journal of Human International Journal of Advanced Biochemistry Research https://www.biochemjournal.com Hypertension. 2021;35(7):577-587. https://doi.org/10.1038/s41371-020-0375-8
16. Chouliara I, Savvaidis IN, Panagiotakis N, Kontominas MG. Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparus aurata) fillets by irradiation: Microbiological, chemical and sensory attributes. Food Microbiology. 2004;21(3):351-359.
17. Cosentino SCIG, Tuberoso CIG, Pisano B, Satta ML, Mascia V, Arzedi E, et al. In vitro antimicrobial activity and chemical composition of Sardinian thymus essential oils. Letters in Applied Microbiology. 1999;29(2):130-135.
18. Costa LS, Fidelis GP, Cordeiro SL, Oliveira RM, Sabry DDA, Câmara RBG, et al. Biological activities of sulfated polysaccharides from tropical seaweeds. Biomedicine and Pharmacotherapy. 2010;64(1):21-28.
19. Cromwell GL. Antimicrobial agents. In: Swine Nutrition. 1991. p. 297-314.
20. de Lima Júnior DM, do Nascimento Rangel AH, Urbano SA, Moreno GMB. Lipid oxidation and sheep meat quality. Acta Veterinaria Brasilica. 2013;7(1):1428.
21. Denton D, Weisinger R, Mundy NI, Wickings EJ, Dixson A, Moisson P, et al. The effect of increased salt intake on blood pressure of chimpanzees. Nature Medicine. 1995;1(10):1009-1016.
22. dePorter J. Which seafood has the most sodium? 2017 Dec 11. https://www.nutritionix.com/
23. Domínguez R, Pateiro M, Gagaoua M, Barba FJ, Zhang W, Lorenzo JM. A comprehensive review on lipid oxidation in meat and meat products. Antioxidants. 2019;8(10):429.
24. D'Orazio N, Gemello E, Gammone MA, de Girolamo M, Ficoneri C, Riccioni G. Fucoxantin: A treasure from the sea. Marine Drugs. 2012;10(3):604-616. https://doi.org/10.3390/md10030604
25. Đorđević Đ, Buchtová H, Macharáčková B. microspheres and potassium chloride usage for sodium reduction: Case study with sushi. Food Science and Technology International. 2018;24(1):3-14.
26. Dötsch-Klerk M, Goossens WPM, Meijer GW, van Het Hof KH. Reducing salt in food; setting product-specific criteria aiming at a salt intake of 5 g per day. European Journal of Clinical Nutrition. 2015;69(7):799-804.
27. Dutta PK, Dutta J, Tripathi VS. Chitin and Chitosan: Chemistry, Properties and Applications. 2004.
28. Echeverría I, López-Caballero ME, Gómez-Guillén MC, Mauri AN, Montero MP. Active nanocomposite films based on soy proteins-montmorillonite-clove essential oil for the preservation of refrigerated bluefin tuna (Thunnus thynnus) fillets. International Journal of Food Microbiology. 2018;266:142-149.
29. Erkan N, Doğruyol H, Günlü A, Genç İY. Use of natural preservatives in seafood: Plant extracts, edible film and coating. Food and Health. 2015;1(1):33-49.
30. Fan W, Chi Y, Zhang S. The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmichthys molitrix) during storage in ice. Food Chemistry. 2008;108(1):148-153.
31. Fasakin EA, Aberejo BA. Effect of some pulverised plant materials on the developmental stages of fish beetle, Dermestes maculatus Degeer in smoked catfish (Clarias gariepinus) during storage. Bioresource Technology. 2002;85(2):173-177.
32. Feng J, Cao A, Cai L, Gong L, Wang J, Liu Y, et al. Effects of partial substitution of NaCl on gel properties of fish myofibrillar protein during heating treatment mediated by microbial transglutaminase. LWT -Food Science and Technology. 2018;93:1-8.
33. Fonseca RJ, Oliveira SNM, Melo FR, Pereira MG, Benevides NMB, Mourão PAS. Slight differences in sulfation of algal galactans account for differences in their anticoagulant and venous antithrombotic activities. Thrombosis and Haemostasis. 2008;99(3):539-545.
34. Fuentes A, Fernández-Segovia I, Serra JA, Barat JM. Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage. Food Science and Technology International. 2012;18(3):207-217.
35. Gallart-Jornet L, Barat JM, Rustad T, Erikson U, Escriche I, Fito P. Influence of brine concentration on Atlantic salmon fillet salting. Journal of Food Engineering. 2007;80(1):267-275.
36. Gao M, Feng L, Jiang T, Zhu J, Fu L, Yuan D, et al. The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage. Food Control. 2014;37:1-8.
37. Ghaly AE, Dave D, Budge S, Brooks MS. Fish spoilage mechanisms and preservation techniques. American Journal of Applied Sciences. 2010;7(7):859.
38. Ghanbari M, Jami M, Domig KJ, Kneifel W. Seafood biopreservation by lactic acid bacteria-a review. LWT - Food Science and Technology. 2013;54(2):315-324.
39. Gomes MDSA, Kato LS, de Carvalho APA, de Almeida AECC, Conte-Junior CA. Sodium replacement on fish meat products-A systematic review of microbiological, physicochemical and sensory effects. Trends in Food Science and Technology. 2021;118:639-657.
40. Goulas AE, Kontominas MG. Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): Biochemical and sensory attributes. Food Chemistry. 2005;93(3):511520.
41. Gramza A, Khokhar S, Yoko S, Gliszczynska-Swiglo A, Hes M, Korczak J. Antioxidant activity of tea extracts in lipids and correlation with polyphenol content. European Journal of Lipid Science and Technology. 2006;108(4):351-362.
42. Greiff K, Aursand IG, Erikson U, Josefsen KD, Rustad T. Effects of type and concentration of salts on International Journal of Advanced Biochemistry Research https://www.biochemjournal.com physicochemical properties in fish mince. LWT -Food Science and Technology. 2015;64(1):220-226.
43. Gupta S, Mohanty U, Majumdar RK. Isolation and characterization of lactic acid bacteria from traditional fermented fish product Shidal of India with reference to their probiotic potential. LWT -Food Science and Technology. 2021;146. https://doi.org/10.1016/j.lwt.2021.111641
44. Halliwell B, Gutteridge JM. The definition and measurement of antioxidants in biological systems. Free Radical Biology and Medicine. 1995;18(1):125-126. https://doi.org/10.1016/0891-5849(95)91457-3
45. He FJ, MacGregor GA. Effect of modest salt reduction on blood pressure: A meta-analysis of randomized trials. Implications for public health. Journal of Human Hypertension. 2002;16(11):761-770.
46. Holley RA, Patel D. Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials. Food Microbiology. 2005;22(4):273-292.
47. Holzapfel WH, Haberer P, Geisen R, Björkroth J, Schillinger U. Taxonomy and important features of probiotic microorganisms in food and nutrition. The American Journal of Clinical Nutrition. 2001;73(2):365S-373S.
48. Hsieh RJ, Kinsella JE. Oxidation of polyunsaturated fatty acids: Mechanisms, products, and inhibition with emphasis on fish. Advances in Food and Nutrition Research. 1989;33:233-341.
49. Huang Z, Liu X, Jia S, Zhang L, Luo Y. The effect of essential oils on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets during chilled storage. International Journal of Food Microbiology. 2018;266:52-59.
50. Intersalt Cooperative Research Group. Intersalt: An international study of electrolyte excretion and blood pressure. Results for 24-hour urinary sodium and potassium excretion. BMJ (Clinical Research Edition). 1988;297(6644):319-328. https://doi.org/10.1136/bmj.297.6644.319
51. Isolauri E, Salminen S, Ouwehand AC. Probiotics. Best Practice and Research Clinical Gastroenterology. 2004;18(2):299-313.
52. Jayasena DD, Jo C. Potential application of essential oils as natural antioxidants in meat and meat products: A review. Food Reviews International. 2014;30(1):7190.
53. Jónsdóttir R, Geirsdóttir M, Hamaguchi PY, Jamnik P, Kristinsson HG, Undeland I. The ability of in vitro antioxidant assays to predict the efficiency of a cod protein hydrolysate and brown seaweed extract to prevent oxidation in marine food model systems. Journal of the Science of Food and Agriculture. 2016;96(6):2125-2135.
54. Kahl R, Kappus H. Toxikologie der synthetischen Antioxidantien BHA und BHT im Vergleich mit dem natürlichen Antioxidans Vitamin E. Zeitschrift für Lebensmittel-Untersuchung und Forschung. 1993;196(4):329-338.
55. Kanatt SR, Chander R, Sharma A. Antioxidant and antimicrobial activity of pomegranate peel extract improves the shelf life of chicken products. International Journal of Food Science and Technology. 2010;45(2):216-222.
56. Karoui R, Hassoun A. Efficiency of rosemary and basil essential oils on the shelf-life extension of Atlantic mackerel (Scomber scombrus) fillets stored at 2°C. Journal of AOAC International. 2017;100(2):335-344.
57. Kenar M, Özogul F, Kuley E. Effects of rosemary and sage tea extracts on the sensory, chemical and microbiological changes of vacuum-packed and refrigerated sardine (Sardina pilchardus) fillets. International Journal of Food Science and Technology. 2010;45(11):2366-2372.
58. Kilcast D, Angus F, editors. Reducing Salt in Foods: Practical Strategies. Amsterdam: Elsevier; 2007.
59. Kostaki M, Giatrakou V, Savvaidis IN, Kontominas MG. Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food Microbiology. 2009;26(5):475-482.
60. Lambert RJW, Skandamis PN, Coote PJ, Nychas GJ. A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol. Journal of Applied Microbiology. 2001;91(3):453-462.
61. Lawrence TE, Dikeman ME, Stephens JW, Obuz E, Davis JR. In situ investigation of the calcium-induced proteolytic and salting-in mechanisms causing tenderization in calcium-enhanced muscle. Meat Science. 2004;66(1):69-75.
62. Li B, Lu F, Wei X, Zhao R. Fucoidan: Structure and bioactivity. Molecules. 2008;13(8):1671-1695.
63. Li T, Sun X, Chen H, He B, Mei Y, Wang D, et al. Effect of the combination of vanillin and chitosan coating on the microbial diversity and shelf-life of refrigerated turbot (Scophthalmus maximus) filets. Frontiers in Microbiology. 2020;11:462.
64. Li YX, Wijesekara I, Li Y, Kim SK. Phlorotannins as bioactive agents from brown algae. Process Biochemistry. 2011;46(12):2219-2224.
65. Li Y, Guo C, Yang J, Wei J, Xu J, Cheng S. Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chemistry. 2006;96(2):254-260.
66. Liu B, Pan S. Effect of chitosan coatings incorporated sodium phytate on the shelf-life of Antarctic krill (Euphausia superba). International Journal of Biological Macromolecules. 2020;151:62-65.
67. Lorenzo JM, Gómez M. Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions. Meat Science. 2012;92(4):610-618.
68. Luck E, Jager M. Conservación Quimica de los Alimentos: Características, Usos, Efectos. Zaragoza: Acribia; 1995.
69. Maeda H, Tsukui T, Sashima T, Hosokawa M, Miyashita K. Seaweed carotenoid, fucoxanthin, as a International Journal of Advanced Biochemistry Research https://www.biochemjournal.com multi-functional nutrient. Asia Pacific Journal of Clinical Nutrition. 2008;17(Suppl 1):196-199.
70. Maqsood S, Benjakul S, Shahidi F. Emerging role of phenolic compounds as natural food additives in fish and fish products. Critical Reviews in Food Science and Nutrition. 2013;53(2):162-179.
71. Min B, Ahn DU. Mechanism of lipid peroxidation in meat and meat products -A review. Food Science and Biotechnology. 2005;14:152-163.
72. Mitsumoto M, O'Grady MN, Kerry JP, Buckley DJ. Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties. Meat Science. 2005;69(4):773-779.
73. Mourão PAS. A carbohydrate-based mechanism of species recognition in sea urchin fertilization. Brazilian Journal of Medical and Biological Research. 2007;40:517.
74. Nisar T, Yang XI, Alim A, Iqbal M, Wang ZC, Guo Y. Physicochemical responses and microbiological changes of bream (Megalobrama amblycephala) to pectin-based coatings enriched with clove essential oil during refrigeration. International Journal of Biological Macromolecules. 2019;124:1156-1166.
75. Norhana MW, Poole SE, Deeth HC, Dykes GA. Prevalence, persistence and control of Salmonella and Listeria in shrimp and shrimp products: A review. Food Control. 2010;21(4):343-361.
76. Ortiz J, Vivanco JP, Aubourg SP. Lipid and sensory quality of canned Atlantic salmon (Salmo salar): Effect of the use of different seaweed extracts as covering liquids. European Journal of Lipid Science and Technology. 2014;116(5):596-605.
77. Osheba AS. Technological attempts for production of low sodium smoked herring fish (Renga). Advance Journal of Food Science and Technology. 2013;5(6):695-706.
78. Ozogul Y, Yuvka İ, Ucar Y, Durmus M, Kösker AR, Öz M, et al. Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage. LWT -Food Science and Technology. 2017;75:677-684.
79. Özyurt G, Kuley E, Balikçi E, Kaçar Ç, Gökdogan S, Etyemez M, et al. Effect of the icing with rosemary extract on the oxidative stability and biogenic amine formation in sardine (Sardinella aurita) during chilled storage. Food and Bioprocess Technology. 2012;5(7):2777-2786.
80. Pal A, Kamthania MC, Kumar A. Bioactive compounds and properties of seaweeds-a review. Open Access Library Journal. 2014;1(4):1-17.
81. Park JN, Hwang KT, Kim SB, Kim SZ. Partial replacement of NaCl by KCl in salted mackerel (Scomber japonicus) fillet products: Effect on sensory acceptance and lipid oxidation. International Journal of Food Science and Technology. 2009;44(8):1572-1578.
82. Parniakov O, Mikhrovska M, Toepfl S, Roselló-Soto E, Pinto CA, Saraiva JA, et al. Current and future strategies to reduce salt consumption. In: Agri-Food Industry Strategies for Healthy Diets and Sustainability. Cambridge: Academic Press; 2020. p. 155-175.
83. Patel S. Plant essential oils and allied volatile fractions as multifunctional additives in meat and fish-based food products: A review. Food Additives and Contaminants: Part A. 2015;32(7):1049-1064.
84. Pazos M, Gallardo JM, Torres JL, Medina I. Activity of grape polyphenols as inhibitors of the oxidation of fish lipids and frozen fish muscle. Food Chemistry. 2005;92(3):547-557.
85. Pelroy GA, Eklund MW, Paranjpye RN, Suzuki EM, Peterson ME. Inhibition of Clostridium botulinum types A and E toxin formation by sodium nitrite and sodium chloride in hot-process (smoked) salmon. Journal of Food Protection. 1982;45(9):833-841.
86. Pezeshk S, Rezaei M, Hosseini H. Effects of turmeric, shallot extracts, and their combination on quality characteristics of vacuum-packed rainbow trout stored at 4±1°C. Journal of Food Science. 2011;76(6):M387M391.
87. Pokorny J. Antioxidants in food preservation. In: Handbook of Food Preservation. Boca Raton: CRC Press; 2007. p. 277-304.
88. Pratt DE. Natural antioxidants from plant material. In: Phenolic Compounds in Food and Their Effects on Health II. Washington, DC: American Chemical Society; 1992. p. 54-71. https://doi.org/10.1021/bk1992-0507.ch005
89. Purrinos L, Bermúdez R, Franco D, Carballo J, Lorenzo JM. Development of volatile compounds during the manufacture of dry-cured "Lacón," a Spanish traditional meat product. Journal of Food Science. 2011;76(1):C89-C97.
90. Quitral V, Donoso ML, Ortiz J, Herrera MV, Araya H, Aubourg SP. Chemical changes during the chilled storage of Chilean jack mackerel (Trachurus murphyi): Effect of a plant-extract icing system. LWT -Food Science and Technology. 2009;42(8):1450-1454.
91. Raeisi M, Hashemi M, Aminzare M, Ghorbani Bidkorpeh F, Ebrahimi M, Jannat B, et al. Effects of sodium alginate and chitosan coating combined with three different essential oils on microbial and chemical attributes of rainbow trout fillets. Journal of Aquatic Food Product Technology. 2020;29(3):253-263.
92. Ramachandran A, Raymond A. Bacterial pathogens in seafood-Indian scenario. Fishery Technology. 2019;56(1).
93. Remya S, Mohan CO, Venkateshwarlu G, Sivaraman GK, Ravishankar CN. Combined effect of O₂ scavenger and antimicrobial film on shelf life of fresh cobia (Rachycentron canadum) fish steaks stored at 2°C. Food Control. 2017;71:71-78.
94. Rezaeifar M, Mehdizadeh T, Mojaddar Langroodi A, Rezaei F. Effect of chitosan edible coating enriched with lemon verbena extract and essential oil on the shelf life of vacuum rainbow trout (Oncorhynchus mykiss). Journal of Food Safety. 2020;40(3):e12781.
95. Ribeiro IS, Shirahigue LD, Ferraz de Arruda Sucasas L, Anbe L, da Cruz PG, Gallo CR, et al. Shelf life and quality study of minced tilapia with Nori and Hijiki seaweeds as natural additives. The Scientific World Journal. 2014;2014.
96. Roohinejad S, Koubaa M, Barba FJ, Saljoughian S, Amid M, Greiner R. Application of seaweeds to develop new food products with enhanced shelf-life, International Journal of Advanced Biochemistry Research https://www.biochemjournal.com quality and health-related beneficial properties. Food Research International. 2017;99:1066-1083.
97. Ryan D, Prenzler P, Robards K. Introduction to basic principles of antioxidant activity. In: Handbook of Antioxidant Methodology: Approaches to Activity Determination. Cambridge: Royal Society of Chemistry; 2021. p. 1.
98. Rysová J, Šmídová Z. Effect of salt content reduction on food processing technology. Foods. 2021;10(9):2237.
99. Sachindra NM, Sato E, Maeda H, Hosokawa M, Niwano Y, Kohno M, et al. Radical scavenging and singlet oxygen quenching activity of marine carotenoid fucoxanthin and its metabolites. Journal of Agricultural and Food Chemistry. 2007;55(21):8516-8522.
100. Senthil MA, Mamatha BS, Mahadevaswamy M. Effect of using seaweed (Eucheuma) powder on the quality of fish cutlet. International Journal of Food Sciences and Nutrition. 2005;56(5):327-335.
101. Sigurgisladottir S, Sigurdardottir MS, Torrissen O, Vallet JL, Hafsteinsson H. Effects of different salting and smoking processes on the microstructure, the texture and yield of Atlantic salmon (Salmo salar) fillets. Food Research International. 2000;33(10):847855.
102. Silva JG, Morais HA, Silvestre MP. Comparative study of the functional properties of bovine globin isolates and sodium caseinate. Food Research International. 2003;36(1):73-80.
103. Singh IP, Sidana J. Phlorotannins. In: Functional Ingredients from Algae for Foods and Nutraceuticals. Cambridge: Woodhead Publishing; 2013. p. 181-204.
104. Singh S, Shin Y, Lee YS. Antimicrobial seafood packaging: A review. Journal of Food Science and Technology. 2016;53(6):2505-2518.
105. Sterniša M, Mraz J, Smole Možina S. Microbiological aspects of common carp (Cyprinus carpio) and its processing-relevance for final product quality: A review. Aquaculture International. 2016;24(6):15691590.
106. Strazzullo P, D'Elia L, Kandala NB, Cappuccio FP. Salt intake, stroke, and cardiovascular disease: Metaanalysis of prospective studies. BMJ. 2009;339.
107. Tahergorabi R, Beamer SK, Matak KE, Jaczynski J. Salt substitution in surimi seafood and its effects on instrumental quality attributes. LWT -Food Science and Technology. 2012;48(2):175-181.
108. Tarkhasi A. Effect of edible coating containing pomegranate peel extract on quality and shelf life of silver carp (Hypophthalmichthys molitrix) fillet during refrigerated storage. Journal of Food Industry Microbiology. 2016;2(2).
109. Tavares J, Martins A, Fidalgo LG, Lima V, Amaral RA, Pinto CA, et al. Fresh fish degradation and advances in preservation using physical emerging technologies. Foods. 2021;10(4):780.
110. Tsigarida E, Skandamis P, Nychas GJ. Behaviour of Listeria monocytogenes and autochthonous flora on meat stored under aerobic, vacuum and modified atmosphere packaging conditions with or without the presence of oregano essential oil at 5°C. Journal of Applied Microbiology. 2000;89(6):901-909.
111. Turhan S, Sagir I, Temiz H. Oxidative stability of brined anchovies (Engraulis encrasicholus) with plant extracts. International Journal of Food Science and Technology. 2009;44(2):386-393.
112. Valenzuela JC, Vergara-Salinas JR, Perez-Correa JR. Key aspects of polyphenols and health: Metabolic fate, mechanisms of action and influence on gut microbiota. In: Valenzuela JC, Vergara-Salinas JR, Perez-Correa JR, editors. Advances in Technologies for Producing Food-Relevant Polyphenols. 1st ed. Boca Raton: CRC Press; 2016. p. 33-62.
113. Valenzuela LM, Leyton A, Lienqueo ME. Reformulation of preserved fish products. In: Trends in Fish Processing Technologies. 2017. p. 135-160.
114. Van Nguyen M, Thorarinsdottir KA, Gudmundsdottir A, Thorkelsson G, Arason S. The effects of salt concentration on conformational changes in cod (Gadus morhua) proteins during brine salting. Food Chemistry. 2011;125(3):1013-1019.
115. Venkatesan J, Keekan KK, Anil S, Bhatnagar I, Kim SK. Phlorotannins. Encyclopedia of Food Chemistry. 2019:515.
116. Venugopal V, Doke SN, Thomas P. Radiation processing to improve the quality of fishery products. Critical Reviews in Food Science and Nutrition. 1999;39(5):391-440.
117. Vergis J, Gokulakrishnan P, Agarwal RK, Kumar A. Essential oils as natural food antimicrobial agents: A review. Critical Reviews in Food Science and Nutrition. 2015;55(10):1320-1323.
118. Viji P, Binsi PK, Visnuvinayagam S, Bindu J, Ravishankar CN, Srinivasa Gopal TK. Efficacy of mint (Mentha arvensis) leaf and citrus (Citrus aurantium) peel extracts as natural preservatives for shelf life extension of chill stored Indian mackerel. Journal of Food Science and Technology. 2015;52(10):6278-6289.
119. Wang T, Jónsdóttir R, Kristinsson HG, Thorkelsson G, Jacobsen C, Hamaguchi PY, et al. Inhibition of haemoglobin-mediated lipid oxidation in washed cod muscle and cod protein isolates by Fucus vesiculosus extract and fractions. Food Chemistry. 2010;123(2):321-330.
120. Wang Y, Liu L, Zhou J, Ruan X, Lin J, Fu L. Effect of chitosan nanoparticle coatings on the quality changes of postharvest whiteleg shrimp, Litopenaeus vannamei, during storage at 4°C. Food and Bioprocess Technology. 2015;8(4):907-915.
121. Webster JL, Dunford EK, Neal BC. A systematic survey of the sodium contents of processed foods. The American Journal of Clinical Nutrition. 2010;91(2):413-420.
122. Weinberger MH. Salt sensitivity of blood pressure in humans. Hypertension. 1996;27(3):481-490.
123. World Health Organization. Salt Reduction. 2020. https://www.who.int
124. Woo MN, Jeon SM, Kim HJ, Lee MK, Shin SK, Shin YC, et al. Fucoxanthin supplementation improves plasma and hepatic lipid metabolism and blood glucose concentration in high-fat fed C57BL/6N mice. Chemico-Biological Interactions. 2010;186(3):316-322.
125. Wu T, Ge Y, Li Y, Xiang Y, Jiang Y, Hu Y. Quality enhancement of large yellow croaker treated with edible coatings based on chitosan and lysozyme. International Journal of Biological Macromolecules. 2018;120:10721079.
126. Yi S, Li J, Zhu J, Lin Y, Fu L, Chen W, et al. Effect of tea polyphenols on microbiological and biochemical quality of Collichthys fish ball. Journal of the Science of Food and Agriculture. 2011;91(9):1591-1597.
127. Zarei M, Ramezani Z, Ein-Tavasoly S, Chadorbaf M. Coating effects of orange and pomegranate peel extracts combined with chitosan nanoparticles on the quality of refrigerated silver carp fillets. Journal of Food Processing and Preservation. 2015;39(6):2180-2187.
128. Zhang Y, Yang L, Zu Y, Chen X, Wang F, Liu F. Oxidative stability of sunflower oil supplemented with carnosic compared with synthetic antioxidants during accelerated storage. Food Chemistry. 2010;118(3):656-662.