The DOI matches its Crossref record; 117 of the 117 references it cites were found in a registry or an index.
Emerging Role of Phenolic Compounds as Natural Food Additives in Fish and Fish Products
Abstract
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.
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Cites
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Self-citationPhenolics in Food and Nutraceuticals
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Cited by
The Immunomodulatory and Anti-Inflammatory Role of Polyphenols
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Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives
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Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications
Quan, T. H., Benjakul, S., Sae-leaw, T., Balange, A. K., & Maqsood, S. (2019) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2019.07.049 · Cited by 732
Self-citationChlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein
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Application of Novel Extraction Technologies for Bioactives from Marine Algae
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Metadata
- Authors
- Maqsood, S., Benjakul, S., & Shahidi, F.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2013-01
- Volume
- 53
- Issue
- 2
- Pages
- 162-179
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2008206725
- Cited by
- 253
- References
- 117
- FWCI
- 15.90
- Type
- journal article
- Language
- en
- Open access
- closed
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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