Potential of Seaweed to Improve the Quality and Shelf Life of Fish and Fishery Products
Rattachement africain : bd, jp. Niveau de preuve : code pays fourni par la source.
Le résumé fourni par la source
ABSTRACT The rapid growth of the global population has increased the demand for safe, healthy, and sustainable food, and fish supplies about 20% of the world's protein demand. Fishery products are rich in nutrient compositions such as moisture, protein, lipids, minerals, etc. Moisture and fatty acid components that favor microbial spoilage and lipid oxidation are susceptible to post‐harvest losses, leading to compromised food security and economic development. Preservation methods including chilling, freezing, and packaging improve shelf‐life but provide only temporary protection. Although synthetic preservatives are widely used to preserve fish, growing concerns about their potential toxicity have raised questions about their safety. Consequently, consumers are increasingly choosing natural and eco‐friendly preservation methods. Bioactive compounds derived from photosynthetic marine macroalgae (seaweed) are gaining attention on a global scale. Seaweed is considerably rich in phenols, phlorotannins, polysaccharides, pigments, and essential minerals, which exhibit impressive antioxidant and antimicrobial activities. These bioactive compounds can be used as fish ingredients and coatings of fish products, increasing shelf‐life, enhancing safety, and ultimately improving nutritional quality while reducing spoilage. This review summarizes the seaweed‐based preservatives as a sustainable approach to enhancing the quality, safety, and shelf‐life of fish and fishery products, thereby supporting global food systems. In conclusion, seaweeds provide sustainable natural antioxidants and antimicrobials that improve the shelf‐life, functionality, and nutritional quality of fishery products.
Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.
Le contrôle bibliographique ouvert
DOI retrouvé dans Crossref DOI retrouvé ; titre concordant.
- Titre Crossref
- Potential of Seaweed to Improve the Quality and Shelf Life of Fish and Fishery Products
- Date Crossref
- 09/09/2026
- Éditeur
- Wiley
- Type
- journal-article
Ce recoupement confirme des métadonnées liées au DOI. Il ne confirme ni la méthode ni les conclusions de l’étude, et il ne compte pas comme une seconde source scientifique indépendante.
Où se fait cette recherche
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Islamic University of Technology pays non établi dans la noticeUniversité ou école supérieure
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Bangladesh Agricultural Research Institute pays non établi dans la noticeStructure de recherche
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Sher-e-Bangla Agricultural University pays non établi dans la noticeUniversité ou école supérieure
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Iwate University pays non établi dans la noticeUniversité ou école supérieure
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Department of Fisheries Technology Gazipur Agricultural University Gazipur Bangladesh pays non établi dans la noticeUniversité ou école supérieure
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Institute of Food Safety and Processing Gazipur Agricultural University Gazipur Bangladesh pays non établi dans la noticeUniversité ou école supérieure
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Department of Aquatic Environment and Resource Management Sher‐e‐Bangla Agricultural University Dhaka Bangladesh pays non établi dans la noticeUniversité ou école supérieure
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Department of Fisheries Technology and Quality Control Khulna Agricultural University Khulna Bangladesh pays non établi dans la noticeUniversité ou école supérieure
Islamic University of Technology, Bangladesh Agricultural Research Institute et Sher-e-Bangla Agricultural University, avec 5 autres affiliations.
Une affiliation ne permet pas de déduire la nationalité d’un auteur.