Recently, the interest in the non-thermal extraction process of bioactive compounds is growing due to their various advantages in extraction yield, stability, and bioactivity of the compound. The potential of natural bioactive compounds exhibiting strong antioxidant and antimicrobial properties for food preservation is a promising area of research. Nevertheless, consumer awareness and government strict regulation on synthetic additives demand clean label foods. To avoid this quality deterioration, various chemical additives are widely practiced by the industry. Generally, microbial changes and oxidative damage occurs during animal slaughter and storage. However, these foods are highly perishable due to their high moisture content as well as nutritional composition. Muscle foods are the main source of high protein and mineral content. 6Department of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa, Al-Hofuf, Saudi Arabia.5International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand.4Department of Fish Processing Technology, College of Fisheries, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India.3Department of Food Technology, Saintgits College of Engineering, Kottayam, Kerala, India.2Institute of Nutrition, Mahidol University, Salaya, Thailand.Balasaheb Sawant Konkan Krishi Vidyapeeth, Raigad, Maharashtra, India 1Department of Post-Harvest Management of Meat, Poultry and Fish, PG Institute of Postharvest Technology and Management, Dr.Nikheel Bhojraj Rathod 1 † Nilesh Prakash Nirmal 2 * † Sajeeb Abdullah 3 Vijay Kumar Reddy Surasani 4 Rahul Chudaman Ranveer 1 Siddhnath Kumar 4 Phatchada Chunhavacharatorn 2 Soottawat Benjakul 5 Fahad Al-Asmari 6 *
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