USE OF ANTIOXIDANTS IN FISH PRESERVATION: STRATEGIES TO EXTEND SHELF LIFE

Fish and fishery products are highly nutritious foods but are particularly susceptible to quality deterioration due to lipid and protein oxidation, microbial activity, and their high content of polyunsaturated fatty acids. This chapter discusses the main oxidative mechanisms involved in fish deterioration and critically examines the use of antioxidants to preserve quality and extend shelf life. Antioxidants are classified by origin and mechanism of action, with particular emphasis on natural alternatives, including plant extracts, essential oils, phenolic compounds, organic acids, carotenoids, and biopolymers such as chitosan. Conventional application methods, including direct incorporation, dipping, spraying, glazing, and injection, are discussed alongside emerging approaches such as edible films and coatings, nanoencapsulation, nanoemulsions, controlled-release systems, and the valorization of antioxidant-rich agro-industrial by-products. These strategies can reduce oxidative reactions while helping preserve sensory attributes, nutritional value, and microbiological quality. However, sensory effects, compound stability, standardization, industrial scalability, and regulatory requirements remain important limitations. Overall, combining natural antioxidants with advanced delivery and preservation technologies offers a promising approach to developing safer, more sustainable, minimally processed fish products with extended shelf life.