Role of plant extracts as natural additives in fish and fish products - a review

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dc.contributor.authorViji, P.
dc.contributor.authorVenkateshwarlu, G.
dc.contributor.authorRavishankar, C.N.
dc.contributor.authorGopal, T.K.S.
dc.date.accessioned2018-07-27T09:59:35Z
dc.date.available2018-07-27T09:59:35Z
dc.date.issued2017
dc.description.abstractQuality and shelf life of fish and fish products are often enhanced by using various food additives during handling, processing and storage. Due to potential health hazards, synthetic additives are being widely replaced by their natural counter parts. Extracts containing bioactive compounds isolated from various plant sources viz., spices and herbs, fruit and vegetables, seaweed etc. have shown remarkable in-vitro antioxidant and antimicrobial activities. Based on this, successful application of plant extract treatments have been carried out on chilled, frozen and dried whole fish, fillet as well as fish mince as antioxidant or antibacterial agent. Use of plant extracts also demonstrated to have potential for replacing sulphating agents in crustaceans. In this article, use of plant extracts as natural additives in fish and fish products is reviewed.en_US
dc.identifier.citationFishery Technology 54(3):145-154en_US
dc.identifier.urihttp://hdl.handle.net/123456789/3874
dc.language.isoenen_US
dc.publisherSociety of Fishery Technologists (India)en_US
dc.titleRole of plant extracts as natural additives in fish and fish products - a reviewen_US
dc.typeArticleen_US
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