Study on the quality of fish products based on different preservation techniques: a review

Abstract

This study aims to provide a summary of the most common procedures and how fish quality varies from harvest to plate. Fish is frequently seen as a challenging culinary product due to its proclivity for spoilage, oxidation, and the development of off-flavours as a result of improper treatment. Several variables have a major impact on the nutritional and sensory quality of fish preservation. In this study, the most widely utilized storing and preservation methods for fish will be discussed, as well as their influence on overall quality. It's critical to tailor processing to the unique needs of a product like fish, which is susceptible to bacterial deterioration and oxidation. However, items with excellent quality, good sensory characteristics, and a positive nutritional value may be obtained by combining and using preservation strategies in a creative way.

Applying innovative technological interventions in the preservation and packaging of fresh seafood products to minimize spoilage - A systematic review and meta-analysis

“…These technologies include the use of ice, chilling, super-chilling, freezing, different types of freezers, freezing mediums, freeze drying, low-temperature packaging, and the use of additives ( Table 3 ). Some of the low-temperature techniques are explained below [ 53 , 54 ]. Ice: Ice is commonly used to maintain the low temperature of seafood and prevent spoilage.…”

Effects of different storage temperatures on microbial spoilage and bacterial community structure of fresh beef by high-throughput sequencing technology

“…The pH value, color, TVB-N and drip loss were important indices to reflect the freshness of meat (Wang et al, 2022b;Rumape et al, 2022;Tian et al, 2022b). The four indices of beef during chilling, superchilling and frozen storage on the 7 th day during storage are shown in Table 1.…”

Effect of the electrostatic field on fish deterioration: the case of the European anchovy (Engraulis encrasicolus)

“…Fish spoilage results in the formation of various degradation compounds responsible for changes in texture, odour and taste (Ghaly et al ., 2010). As reported by several authors, (Prabhakar et al ., 2020; Panza et al ., 2022; Rumape et al ., 2022) a modern challenge is trying to reduce fish spoilage and increase their shelf‐life. The first step is certainly to avoid mishandling practices that may lead to contamination (Morsy et al ., 2016).…”

“…Common techniques, for preserving the shelf life of fish, include temperature reduction (refrigeration and freezing). This technique does not inactivate microorganisms but slows down their metabolism, which is responsible for spoilage (Rumape et al ., 2022). There must be no change in temperature during storage, and freezing, it must be done quickly to avoid the formation of large ice crystals that lead to cellular damage (Yu et al ., 2018).…”