Table 3.
Synergistic or additive effect of essential oils combined with physical methods on quality retention of seafood products.
| Plant Sources | Combined Physical Method | Tested Fish | Effectiveness | Reference |
|---|---|---|---|---|
| Citrus | High hydrostatic pressure | Tuna meat slurry | Lower the D values in the combined treatments for inactivation of Morganella morganii | [51] |
| Cinnamomum cassia Presl | Pilot-plant packaging (high vacuum) | Bream fresh fillets | The lowest growth of Enterobacteria/lactic acid bacteria after 28 days at 4 °C | [58] |
| Citrus or Lavandula angustifolia Mill | Vacuum packing | Anchovy | Reducing the formation of biogenic amine and lowering the risk of histamine in fish | [61] |
| Citrus | Vacuum packing | Bream fillets | Resulting in a shelf-life extension of 6–9 days for treated fish | [50] |
| Thymus mongolicus Ronn | Vacuum packing | Eel fillets | Longer shelf-life to 42 days compared to the control samples of 35 days | [47] |
| Syzygium aromaticum | Vacuum packing | Catfish fillets | More effective in protecting the textural quality and retarding lipid oxidation | [62] |
| Cinnamomum cassia Presl | Vacuum packing | Carp | Decreasing the relative abundance of TVB-N, biogenic amines, and Macrococcus spp. in treated samples | [63] |