Emerging Role of Phenolic Compounds as Natural Food Additives in Fish and Fish Products

Sajid Maqsood, Soottawat Benjakul, Fereidoon Shahidi

Research output: Contribution to journalArticlepeer-review

191 Citations (Scopus)


Chemical and microbiological deteriorations are principal causes of quality loss of fish and fish products during handling, processing, and storage. Development of rancid odor and unpleasant flavor, changes of color and texture as well as lowering nutritional value in fish can be prevented by appropriate use of additives. Due to the potential health hazards of synthetic additives, natural products, especially antioxidants and antimicrobial agents, have been intensively examined as safe alternatives to synthetic compounds. Polyphenols (PP) are the natural antioxidants prevalent in fruits, vegetables, beverages (tea, wine, juices), plants, seaweeds, and some herbs and show antioxidative and antimicrobial activities in different fish and fish products. The use of phenolic compounds also appears to be a good alternative for sulphiting agent for retarding melanosis in crustaceans. Phenolic compounds have also been successfully employed as the processing aid for texture modification of fish mince and surimi. Thus, plant polyphenolic compounds can serve as potential additives for preventing quality deterioration or to retain the quality of fish and fish products.

Original languageEnglish
Pages (from-to)162-179
Number of pages18
JournalCritical Reviews in Food Science and Nutrition
Issue number2
Publication statusPublished - Jan 2013
Externally publishedYes


  • Phenolic compounds
  • fish and fish products
  • functional properties
  • plant extracts
  • quality

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering


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