Critical review on the use of essential oils against spoilage in chilled stored fish: A quantitative meta-analyses
Ruoyi Hao, Koushik Roy, Jinfeng Pan, Bakht Ramin Shah, Jan Mráz
Abstract
Presently, ~68.6 million tons of chilled-stored seafood are available globally for human consumption, worth ~129.5 billion €. At least ~13.7 million tons (worth 25.8 billion €) are probably spoilt each year, from post-catch till consumption. A growing interest in essential oils (EOs) as bio-preservatives in chilled-stored seafood is recently visible – prolific research during 2015–2020. Data from 180 scientific articles were reviewed and meta-analyzed. Our data-driven review aims to corroborate the promises of EOs in the chilled-stored seafood industry– where we stand and where to go (?). Microbial load explain 60–90% of spoilage indicators’ progression in chilled-stored fish flesh. Beyond TVC 5–7 log CFU g−1, spoilage progresses exponentially. We identified 6 EOs with extraordinary TVC reduction potential (>4.61 log CFU g−1 per % concentration) that can ensure compliance with EU safety standards for raw fish – citrus, mentha, origanum, thymus, zataria, and zingiberaceae (probably chamomile and star anise in future). Not all EOs can suppress all specific microbes, especially anaerobic H2S producing bacteria. Only origanum, zingiberaceae, and thymus have complete-spectrum efficacy. Their right application method is essential (hurdle technology; active film-nanonemulsion; special packaging). 0.5–1% concentration of most EOs impart little interference on the natural odor of fresh fish. The rate of sensory score deterioration in EO treated fish flesh is ~2.5–5 times slower than normal refrigerated ones. Selected EOs at mild concentrations with the right application method can promote safety, sensory and shelf-life agendas of chilled-stored seafood. The guidelines, warnings, knowledge gaps, and research needs are discussed.