Using calcined oyster shell powder as a natural preservative for extending the quality of black king fish (Rachycentron canadum) fillets

Abstract Aquacultural foods represent a valuable source of nutrition with high nutritional value and numerous health benefits. They are widely consumed as a palatable and easily digestible source of protein. However, they are highly susceptible to spoilage after harvesting and subsequent processing and storage. Natural and green biological methods for inhibiting or reducing the growth of microorganisms and controlling the quality of products during storage are of particular commercial importance. In this study, black king fish (BKF) fillets treated with calcined oyster shell powder (COSP) exhibited the dual benefits of extended shelf life and natural safety and nontoxicity. In particular, COSP inhibited acid‐producing microorganisms and aerobic bacteria by regulating pH throughout the refrigerated storage of BFK fillets. TVB‐N levels in BFK fillets were maintained below 20 mg/100 g, while peroxide values (PV), thiobarbituric acid reactive substances (TBARS), and trimethylamine (TMA) levels were all within acceptable ranges, all of which were significantly different ( p < 0.05) compared to the control group. In addition, the hardness and overall acceptability performance showed significantly favorable results compared to the control group. The results of this study may be widely applicable to aquatic food products. Minimizing postharvest and financial losses in large‐scale aquatic products production by extending shelf life will provide additional economic benefits. Novelty impact statement COSP treatment can inhibit the growth of microorganisms. COSP treatment can control the quality of products during frozen storage. Fish fillets treated with COSP exhibited the benefits extended shelf life and natural safety and nontoxicity.