Fresh salmon is a favorite among seafood lovers due to its rich taste and nutritional value. However, its short shelf life caused by microbial growth and enzymatic spoilage poses a significant challenge for the seafood industry. Traditionally, sulfites are used to extend salmon’s freshness—but these chemical preservatives come with health concerns, including allergic reactions in sensitive individuals.
Why the Shift Toward Natural Preservatives?
With increasing consumer demand for clean-label and allergen-free food products, the search for safer, natural alternatives to sulfites has intensified. Recent research points to a promising group of compounds—medium-chain dicarboxylic acids (MCDAs)—as effective and safe preservatives for perishable foods like salmon.
These compounds include:
- Azelaic Acid (AZA)
- Succinic Acid (SUA)
- Glutaric Acid (GLA)
These naturally occurring acids have demonstrated strong antimicrobial and antioxidant properties, but until recently, their application in seafood preservation had not been thoroughly studied.
New Study Finds Azelaic Acid (AZA) Effective in Preserving Salmon
A groundbreaking study published in the journal Food Quality and Safety—conducted by researchers from Universiti Sains Malaysia, Universiti Malaysia Sabah, and Qatar University—explored the efficacy of AZA, SUA, and GLA as natural preservatives for fresh salmon.
Key findings include:
- AZA showed superior antimicrobial activity, especially against Staphylococcus aureus and Salmonella enterica.
- When applied as a coating, AZA extended salmon’s shelf life up to 12 days under refrigerated storage.
- AZA helped maintain the color, pH level, and overall freshness of the salmon.
- SUA and GLA also provided preservation benefits, but AZA was the most effective.
Benefits of Using MCDAs in Seafood Preservation
Unlike synthetic sulfites, MCDAs offer a safer, natural alternative without the risk of adverse allergic reactions. Their use in salmon preservation can lead to:
- Reduced microbial spoilage
- Improved shelf life stability
- Lower levels of total volatile base nitrogen (TVB-N)
- Less weight loss during storage
- Better color and textural integrity
According to Dr. Mohammad Alrosan, a lead researcher of the study:
“This study sheds light on the untapped potential of MCDAs as natural preservatives. Not only do they provide a safer alternative to sulfites, but they also help extend the shelf life of salmon, which could significantly reduce food waste and enhance consumer safety.”
Implications for the Seafood Industry
The introduction of natural preservatives like AZA, SUA, and GLA represents a major advancement in sustainable seafood processing. Their integration into the cold-chain supply of perishable products like salmon can:
- Minimize food waste
- Enhance food safety and public health
- Support a cleaner, greener food industry
- Cater to the growing demand for natural and allergen-free products
Conclusion
This innovative study paves the way for natural, effective, and sustainable food preservation methods using medium-chain dicarboxylic acids. As the seafood industry continues to move toward healthier alternatives, azelaic acid (AZA) stands out as a top contender for extending the shelf life of fresh salmon.
Source:
Zhengrui Liao et al. (2025). Selected medium-chain dicarboxylic acids: improving shelf life and quality of salmon meat during refrigerated storage. Food Quality and Safety. DOI: 10.1093/fqsafe/fyaf004
Provided by the Chinese Academy of Sciences