Abstract:The quality of fish is significantly reduced by various factors, including microbial contamination and lipid and protein oxidation, making it necessary to develop effective preservation techniques. Plant polyphenols are a category of secondary metabolites that are found in substantial quantities in nature. Because of their excellent bacteriostatic and antioxidant qualities, as well as their accessibility, safety, and environmental friendliness, they have gained a lot of attention in the food preservation industry and have emerged as one of the most promising bio-preservatives. However, plant polyphenols are easily oxidized and have poor stability, and the single use of plant polyphenols can no longer meet the higher preservation requirements. Therefore, synergistic preservation technology has emerged combining plant polyphenols with other preservatives/conservation techniques. The paper begins by outlining the primary categories of contemporary fish preservation methods, along with each one's benefits and drawbacks. This paper focuses on the mechanism of action of plant polyphenols as preservatives and the current status of their practical application in fish preservation. It explores the development prospects of plant polyphenols in fish preservation. This study aims to offer theoretical references for the investigation of plant polyphenols' potential use in fish preservation.
