Chapter 18. Essential Oils: Natural Antimicrobials for Fish Preservation

  1. Associate Professor Cesarettin Alasalvar2,
  2. Professor Fereidoon Shahidi3,
  3. Professor Kazuo Miyashita4,
  4. Dr Udaya Wanasundara5
  1. Barakat S. M. Mahmoud1,
  2. Professor Kazuo Miyashita4

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch18

Book Title

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

Additional Information

How to Cite

Mahmoud, B. S. M. and Miyashita, K. (2010) Essential Oils: Natural Antimicrobials for Fish Preservation, in Handbook of Seafood Quality, Safety and Health Applications (eds C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444325546.ch18

Editor Information

  1. 2

    TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey

  2. 3

    Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

  3. 4

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 5

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Author Information

  1. 1

    Experimental Seafood Processing Laboratory, Mississippi State University, Pascagoula, MS, USA

  2. 4

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

Publication History

  1. Published Online: 2 SEP 2010
  2. Published Print: 1 OCT 2010

ISBN Information

Print ISBN: 9781405180702

Online ISBN: 9781444325546

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CHAPTER TOOLS

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Keywords:

  • essential oils - natural antimicrobials for fish preservation;
  • fish, highly susceptible to spoilage - by microbial growth, metabolism producing amines, sulphides, alcohols, aldehydes, ketones and organic acids;
  • essential oils, plant extracts from herbs and spices;
  • bacterial sensitivity - to essential oils and their components;
  • effect of essential oils - on fish spoilage bacteria;
  • effect of essential oils on shelf-life of fish;
  • essential oils and essential oil compounds - for fish preservation;
  • efficacy of essential oils, enhanced - by their combination with other preservatives;
  • compounds responsible for antimicrobial activity of essential oils - in fish or fish product;
  • interactions among different active compounds - of essential oils and compounds

Summary

This chapter contains sections titled:

  • Introduction

  • Essential oils

  • Application of essential oils to fish preservation

  • Conclusions

  • References

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