Potential of Seaweed to Improve the Quality and Shelf Life of Fish and Fishery Products

Abstract

The rapid growth of the global population has increased the demand for safe, healthy, and sustainable food, and fish supplies about 20% of the world's protein demand. Fishery products are rich in nutrient compositions such as moisture, protein, lipids, minerals, etc. Moisture and fatty acid components that favor microbial spoilage and lipid oxidation are susceptible to post‐harvest losses, leading to compromised food security and economic development. Preservation methods including chilling, freezing, and packaging improve shelf‐life but provide only temporary protection. Although synthetic preservatives are widely used to preserve fish, growing concerns about their potential toxicity have raised questions about their safety. Consequently, consumers are increasingly choosing natural and eco‐friendly preservation methods. Bioactive compounds derived from photosynthetic marine macroalgae (seaweed) are gaining attention on a global scale. Seaweed is considerably rich in phenols, phlorotannins, polysaccharides, pigments, and essential minerals, which exhibit impressive antioxidant and antimicrobial activities. These bioactive compounds can be used as fish ingredients and coatings of fish products, increasing shelf‐life, enhancing safety, and ultimately improving nutritional quality while reducing spoilage. This review summarizes the seaweed‐based preservatives as a sustainable approach to enhancing the quality, safety, and shelf‐life of fish and fishery products, thereby supporting global food systems. In conclusion, seaweeds provide sustainable natural antioxidants and antimicrobials that improve the shelf‐life, functionality, and nutritional quality of fishery products.