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ABSTRACT: Natural products, such as plant extract, either pure compounds or standardized extracts, provide unlimited opportunities to control microbial growth owing to their chemical diversity. The quality and shelf life of fish products is increased by applying several kinds of natural additives when fish or fish products are handled, processed, and stored. Natural extract can reduce potential health hazards by replacing synthetic additives. Antioxidants can be found in various plant origins, including herbs, spices, fruits and vegetables, seaweed, etc. Antimicrobial activities are also observed in different natural extracts, which are the source of several types of bioactive compounds. As a result, plant extract can be used as an antioxidant or antibacterial agent in the treatment of chilled, frozen, and dried whole fish, fillets, as well as fish mince. Plant extracts have the potential to replace sulfating agents in crustaceans. The primary purpose of this review is to know about the use of different natural extracts as preservatives in different fish and shrimp products.
Keywords: Fish preservation, natural extracts, plant extracts
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