BIOLOGICAL AGENTS AS AN ALTERNATIVE TO CHEMICAL PRESERVATIVES IN THE SEAFOOD PROCESSING INDUSTRY, A REVIEW

The present research investigated the possibility of replacing probiotic bacteria instead of chemical preservatives in the seafood processing industry. The data were used from articles published in the databases including Science Direct, Pub Med, Scopus Springer Link, and Scopus. The search was carried out using the keywords fish fillet, beneficial non-dairy foods, increasing shelf life, biological protection, probiotic food, microbial treatment, and Lactobacillus bacteria. A biological preservation technique was used to maintain the quality of hake, spanish mackerel, mackerel, sea bass, tilapia, swordfish, rainbow trout, and ribbon fillets. Swordfish coated with L. paracasei IMPC 2.1 was acceptable for 3 months. Followed by spanish mackerel and rainbow trout fillets coated with L. casei and L. plantarum subsp. plantarum ranked second and third for 30 and 21 days, respectively. The minimum shelf life of fillets was 48 hours (Tilapia coated with L. plantarum 1.19). In freezing, L. brevis could maintain the quality of rainbow trout fillet for 6 months. The present study suggests Lactobacillus strains, especially L. paracasei IMPC 2.1, as a preservative to preserve the quality of fish fillets. However, the use of this species in the seafood processing industry requires wider research to investigate its effect on other aquatic species.