Natural Fish Additives and Preservatives
Chemicals have long been used to help maintain the characteristic taste, texture, and colour of seafood and its derived products and extend their shelf life. However, several substances commonly used for this purpose, such as formalin and ammonia, have raised questions regarding their safety and long-term effects on consumers. Such concerns have led to a growing need to explore more natural sources when developing new fish additives and preservatives. Fortunately, numerous naturally occurring substances possess the properties necessary to satisfy the industry’s primary requirements.
The list of permitted food additives is a lengthy one. It includes stabilisers, colourants, sweeteners, flavour enhancers, and emulsifiers. However, the substances used in the fishing industry are generally more concerned with conserving the natural characteristics of seafood that account for their appeal to consumers rather than enhancing them. These fall into two main categories: antioxidants and various gases used for active packaging. In each case, the emphasis remains firmly on using natural fish additives. Let’s examine a few of these in more detail.
Antioxidants as Fish Additives
Ascorbic acid or vitamin C and its salts and fatty acid esters are well known for their beneficial health properties. Together with citric acid and citrates, the natural components of lemon juice, these are also an excellent means to inhibit some of the undesirable changes that might otherwise spoil the appearance and the customer appeal of seafood. Among the many other antioxidants used are caffeic acid, found in nutmeg, cardamon, mint, and other common herbs.
Further examples of fish additives that also provide the additional health benefits of an antioxidant are gallic acid from cloves and thyme, α-tocopherol (vitamin E) from nuts, seeds, and vegetable oils, and sesamol found in sesame. Their antioxidative properties exert effects ranging from colour preservation to inhibiting bacterial growth. A classic example of the former application is the ability to prevent the post-mortem blackening process known as melanosis, which frequently affects prawns and other crustaceans. Other substances in this category can stop loss of colouration in strongly pigmented species like the red roman.
Read more about What are Fish Additives here.
Gases in Fish Preservation
Though not fish additives in the strictest sense, various gases introduced during the packaging stage now play an essential role in extending the shelf life of seafood and derived products. The process is known as active or modified atmosphere packaging (MAP). The permissible gases vary between countries, and some might preclude using nitrous or ethylene oxides, sulphur dioxide, and chlorine. Ozone, a highly reactive form of oxygen, is now widely regarded as the most effective means to eliminate pathogens and bacteria responsible for spoilage present on the surface of marine species, replacing potentially toxic alternatives.
Also used to support the role of fish additives are the inert gases argon and helium, along with the more abundant nitrogen, oxygen, and carbon dioxide. These are used singly or in various combinations, particularly when packaging frozen products.
Traditionally, one would have used this two-word appellation to describe any substance added to a seafood product that is not usually eaten or used as an ingredient for cooking. Since then, heightened consumer awareness has fueled the demand for natural solutions. Tequisa leads the field in the development of innovative, naturally sourced fish additives. We invite you to browse our world-class products developed for the global seafood industry and all who enjoy the fruits of the sea.
