Low-temperature cooking, such as sous vide, has become a favored method for processing seafood. For this method to be applicable for retail products, combinations with other processing steps are needed to keep the products safe and durable while maintaining high quality. The present experiments were designed to investigate the influence of low-temperature treatment (40, 50, or 60°C) in combination with various packaging technologies (modified atmosphere [MA] or soluble gas stabilization [SGS]) on both the microbial growth and the physiochemical quality. Salmon loins were either kept natural or inoculated with Listeria innocua prior to drying (16 to 18 hr) in either 100% CO 2 (SGS) or atmospheric air (MA packaging). All samples were sous vide treated, repackaged in MA, and stored at 4°C for 24 days. The results showed shelf life to be significantly improved with the implementation of SGS, by prolonging the lag-phase and slowing the growth rate of both naturally occurring and inoculated bacteria. Variations in packaging technology did not significantly influence any of the tested quality parameters, including drip loss, surface color, and texture. Growing consumer demand for lightly processed seafood products makes Listeria spp. an increasing problem. The present experiment, however, has shown that it is possible to lower processing temperatures to as little as 40 or 50°C and still obtain inhibition of Listeria, but with improved chemical quality compared to traditional processing.

The demand for tasty, convenient, fresh seafood products is continually increasing. This stresses the need for processing methods that can prolong the otherwise short shelf life of seafood. A well-studied method is the use of modified atmosphere packing. However, research into the use of modified atmosphere packaging for seafood with varying lipid composition is limited. Thus, in this experiment the effect of lipid profile, storage temperature, and the gas composition of the modified atmosphere on the solubility of CO2 in a seafood model product was investigated. The temperature dependent Henry's constants for the various compositions showed that the physical state of the lipids clearly influenced the solubility of CO2 in the model products, with liquid fat leading to a similar solubility of CO2 as water, while CO2 only being minimally dissolved in solid fats.

Recent years have shown a tremendous increase in consumer demands for healthy, natural, high-quality convenience foods, especially within the fish and seafood sector. Traditional processing technologies such as drying or extensive heating can cause deterioration of nutrients and sensory quality uncompilable with these demands. This has led to development of many novel processing technologies, which include several mild technologies. The present review highlights the potential of mild thermal, and nonthermal physical, and chemical technologies, either used alone or in combination, to obtain safe seafood products with good shelf life and preference among consumers. Moreover, applications and limitations are discussed to provide a clear view of the potential for future development and applications. Some of the reviewed technologies, or combinations thereof, have shown great potential for non-seafood products, yet data are missing for fish and seafood in general. The present paper visualizes these knowledge gaps and the potential for new technology developments in the seafood sector. Among identified gaps, the combination of mild heating (e.g., sous vide or microwave) with more novel technologies such as pulsed electric field, pulsed light, soluble gas stabilization, cold plasma, or Ohmic heat must be highlighted. However, before industrial applications are available, more research is needed.

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Increasing demands for lightly processed seafood stresses the need for development of nonintensive processing methods that ensures a safe product. The limitation to the shelf life of seafood is often ascribed to microbial activity. An experiment was design to investigate the influence of heattreatments in combination with packaging technologies (vacuum (VAC), modified atmosphere (MA) packaging, or soluble gas stabilization (SGS)) on the microbial survival of inoculated species. Fish patties were inoculated with either Brochothrix thermosphacta or Listeria innocua before heattreatment, packaging, and storage at 2ᵒC for 16 days. Results showed increased heat-treatment lowered the bacterial load throughout the experiment. The choice of packaging technology had a bigger effect on the results, where VAC-samples had a significantly higher bacterial load than MAand lastly SGS-packaged samples, regardless of heat-treatment (L. innocua: 8.7±0.1, 8.3±0.1, 8.2±0.1logCFU/g, B. thermosphacta: 9.9±0.1, 9.2±0.1, 8.6±0.1 logCFU/g, respectively, at end of storage). Furthermore, use of CO2 significantly increased the bacterial inhibition by heat (0.5-0.6logCFU/g) and extended the lag phase of B. thermosphacta, as well as decreasing the growth rate of both inoculum species. It is concluded that use of SGS has the opportunity to fulfill the consumers' demand of fresh, lightly processed seafood with a reasonable shelf life.