Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research

Table 3

Natural food additives and physicochemical methods used to improve the shelf-life of fish-paste products.

Common name	Species	Cooking method	Used as	Fish source for surimi	Metrics	Optimum amount or treatment condition	References
Physical and chemical methods
High hydrostatic pressure	—	High-pressure treatment or heat treatment in sample tube with vacuum packaging	—	Frozen Alaska pollock	Microbial activity	400 MPa	[118]
High hydrostatic pressure	—	Not cooked	—	Tuna fish paste,; Mackerel paste with paprika, mackerel paste with garlic, mackerel paste alone, and salmon paste	Microbial activity	200 MPa	[119]
Co-60 Gamma rays	—	Grilled	—	Commercially available fish meat paste products	TBC, textural, sensory, microbial, physiochemical attributes	7.5 kGy	[120]
Co-60 Gamma rays	—	Fried	—	Commercially available fish meat paste products	TBC, pH, textural, microbial, physiochemical attributes	3 kGy	[121]
Chlorine dioxide (ClO2)	—	Steamed	—	Commercially available fish meat paste products	VBN, TBARS, pH, microbial, physicochemical, sensory attributes	50 ppm	[122]
Natural food additives
Red pepper ethanol extract (RPEE) and/chopped fresh red pepper (CFRP)	Capsicum annuum	Fried	Ethanol extract and chopped fresh one	Frozen Alaska pollock	TBC, sensory attributes	RPEE: 10%,; CFRP: 5%	[123]
Ethanol extract (EE), and water extract (WE)	Phellodendron amurense,; Eugenia caryophyllus,; Pinus rigida,; Bletilla striata, and Paeonia albiflora	—	—	—	Antimicrobial attributes on putrefactive isolates from fish meat paste products	EE: 2,000 ppm	[124]
Egg white lysozyme (EWL) and/or sodium hexametaphosphate (SHMP), sodium pyrophosphate (SPP)	Gallus gallus domesticus	Fried	Powder	Frozen Alaska pollock	Viable cell count, pH, VBN, biochemical attributes	EWL: 5% +; SPP: 0.5% +; SHMP: 0.1%	[125]
Grapefruit seed extract	Citrus paradisi	—	Solution	Commercially available fish meat paste products	Proximate composition, textural, biochemical, rheological, sensory attributes	1,000 ppm	[126]
Cinnamon bark extract	Cinnamomum cassia	Fried	Extracted solution	Frozen Alaska pollock	Antimicrobial activity	Sprayed diluted extract (1 : 1)	[127]
Alginic acid hydrolysate	—	Boiled	Hydrolysate solution	Frozen Alaska pollock	Relative viscosity, pH, color, rheological attributes	0.3%	[128]
Chitosan hydrolysate	—	Boiled	Hydrolysate solution	Frozen Alaska pollock	Viable cell counts, rheological, sensory attributes	0.3%	[129]
Nisin (N) and/or sucrose fatty acid esters (SFE)	—	Steamed	Powder and solution	Frozen Alaska pollock	Viable cell count, antimicrobial activity	N: 12.5 µg/g +; SFE:10 m/g	[130]
Piscicolin KH1	Carnobacterium maltalomaticum	Steamed	Solution	Cod fish	Inhibitory assay, protein content, antimicrobial activity	50 AU/g.	[131]
Zein and soy protein isolate (SPI) films containing green tea extract (GTE)	Zea mays; Glycine max; Camellia sinensis	Fried	Edible film (GC-WPI) with GTE	Commercially available fish meat paste products	TBARS, color, microbial, physical attributes	GTE: 1%	[132]
Gelidium corneum (GC)-Whey protein isolate (GC-WPI) blend film containing grapefruit seed extract (GSE)	Gelidium corneum Citrus paradisi Bos taurus	Not mentioned	Edible film (GC-WPI) with GSE	Commercially available fish meat paste products	Water vapor permeability, microbiological analysis, sensory attributes	GSE: 0.1%	[133]

TBC: total bacterial count; VBN: volatile basic nitrogen; TBARS: thiobarbituric acid reactive substances.