Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish—A Review

Abstract

Due to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum packaging), or by changing the natural atmosphere that is in contact with the fresh fish (modified atmosphere packaging), or by the use of chemicals generally recognized as safe: such compounds can be directly applied (by dipping or spraying) or incorporated into packaging materials and slowly migrate to the product, exerting a hurdle effect against microbial development and lipid oxidation (active packaging). This review aims to cover the most recent advances in chemical-based approaches for fresh fish preservation, applied either singly or in combination. Vacuum packaging, modified atmosphere, and active packaging preservation methodologies are presented, along with the inclusion of chemical additives, such as organic acids and natural extracts, and their combination with icing systems. Advantages and disadvantages of these methodologies and their impact on fresh fish quality and shelf-life are discussed, reaching the conclusion that both are positively influenced overall. Indeed, the contribution of chemical-based strategies for fresh fish preservation is undeniable, and is expected to be a research topic of increasing interest in the future.

Involvement of MMP‐9 in collagen degradation of sea bass (Lateolabrax japonicus): Cloning, expression, and characterization

“…It was therefore supposed that maintaining the pH of sea bass under low levels (<pH 7.0) to inhibit the activity of MMP‐9 may be an effective strategy to reduce its quality deterioration during storage. It has been indicated that organic acids (i.e., citric, ascorbic, and lactic acids) could be used to inhibit microbial growth and/or enzymatic autolysis by reducing the pH of the environment of fish (Amaral et al., 2021; Sanjuas‐Rey et al., 2012).…”

Research Progress on Nutritional Value, Preservation and Processing of Fish—A Review

“…Icing is used to store fish at high temperatures before using the freezing method but the rate of deterioration depends upon the harvesting and handling approach. The icing technique has been used to perform different functions including maintenance of uniform low temperatures, reducing autolysis and bacterial degradation and providing gentle washing and cleaning during melting [ 49 ]. In a cooling technique, both enzymatic and non-enzymatic activities remain and continue with microbial growth.…”

Non-Destructive Detection of the Freshness of Air-Modified Mutton Based on Near-Infrared Spectroscopy

“…Sheep meat is prone to microbial contamination during storage, transportation, and sales, leading to spoilage and the loss of its edibility and commercial value. Modified atmosphere packaging technology can partially compensate for the limitations of vacuum packaging and further delay microbial-induced spoilage [3]. Traditional detection methods often require experienced professionals to perform inspection, which is time-consuming and destructive to the samples, thus reducing detection efficiency and no longer meeting the current industrial development requirements [4,5].…”