Research Article Biopreservation and Quality Enhancement of Fish Surimi Using Colorant Plant Extracts Ahmed A. Tayel , 1 Amira G. Bahnasy, 1 Khaled E. Mazrou, 2 Abdulrahman Alasmari , 3 Haddad A. El Rabey , 4,5 Shrifa A. Elboghashy, 1 and Amany M. Diab 6 1 Department of Fish Processing and Biotechnology, Faculty of Aquatic and Fisheries Sciences, Kafrelsheikh University, Kafr el-Sheikh, Egypt 2 Department of Plant Biotechnology, Genetic Engineering and Biotechnology Research Institute, University of Sadat City, Sadat, Egypt 3 Department of Biology, Faculty of Sciences, University of Tabuk, Tabuk, Saudi Arabia 4 Department of Molecular Bology, Genetic Engineering and Biotechnology Research Institute, University of Sadat City, Sadat, Egypt 5 Department of Biochemistry, Faculty of Sciences, University of Tabuk, Tabuk, Saudi Arabia 6 Department of Aquaculture, Faculty of Aquatic and Fisheries Sciences, Kafrelsheikh University, Kafr el-Sheikh, Egypt Correspondence should be addressed to Ahmed A. Tayel; tayel_ahmad@yahoo.com Received 27 November 2020; Revised 10 January 2021; Accepted 12 January 2021; Published 30 January 2021 Academic Editor: Fabio Napolitano Copyright © 2021 Ahmed A. Tayel et al. is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. e biopreservation, flavoring, and coloration of foodstuffs, e.g., seafoods, with natural plant derivatives are major demands for consumers and overseers. Different colored plant parts, i.e., Hibiscus sabdariffa calyces, Curcuma longa rhizomes, and Rhus coriaria fruits, were extracted and evaluated as biopreservatives, antimicrobial and colorant agents for fish surimi from Oreochromis niloticus. All colorant plant extracts (CPEs) exhibited strong antibacterial activities against screened pathogens, Escherichia coli, Salmonella typhimurium, Staphylococcus aureus, and Pseudomonas aeruginosa. H. sabdariffa extract (HCE) was the most effectual antimicrobial CPEs. S. aureus was the most sensitive strain to CPEs, whereas S. typhimurium and P. aeruginosa were the most resistant strains. e exterior coloration of tilapia surimi with CPEs resulted in great bacterial count reduction in colored products; stored CPEs-colored surimi had enhanced sensorial attributes. HCE-exposed S. aureus indicated bacterial cell lyses in time-dependent manner. CPEs application as colorants and antibacterial and quality enhancing agents is recommended for seafoods’ biopreservation. 1. Introduction Fisheries products, e.g., whole fish and seafoods, are ex- tremely susceptible to biological decomposition due to their perishable nature and nutritional composition [1, 2]. e microbial spoilage/contamination is the leading cause from the diverse occurred deterioration types, in stored fish products, which accompanied with severe quality reduction [3, 4]. Seafood spoilage, with food-borne bacteria, could dangerously influence the shelf-life of the products and could be a threatening risk factor for food-borne diseases transmission, via pathogens’ contamination, e.g., E. coli, Salmonella sp., Shigella sp., Staphylococcus sp., Listeria sp., and Clostridium sp. [1, 5]. Man continuously depended on plant kingdom to supply him with most of his needs to attain healthier life, higher nutritional beliefs [6]. Natural plant derivatives, e.g., extracts, essential oils, powders, or bioactive com- pounds, were continually applied effectively for bio- preserving of foodstuffs, maintaining their sensorial and microbiological qualities and extending their shelf lives [4, 7]. Hindawi Journal of Food Quality Volume 2021, Article ID 6624565, 8 pages https://doi.org/10.1155/2021/6624565