Innovative Seafood Preservation Technologies: Recent Developments

Abstract

Fish and fishery products are among the food commodities of high commercial value, high-quality protein content, vitamins, minerals and unsaturated fatty acids, which are beneficial to health. However, seafood products are highly perishable and thus require proper processing to maintain their quality and safety. On the other hand, consumers, nowadays, demand fresh or fresh-like, minimally processed fishery products that do not alter their natural quality attributes. The present article reviews the results of studies published over the last 15 years in the literature on: (i) the main spoilage mechanisms of seafood including contamination with pathogens and (ii) innovative processing technologies applied for the preservation and shelf life extension of seafood products. These primarily include: high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology and retort pouch processing.

Calcined Oyster Shell Powder as a Natural Preservative for Maintaining Quality of White Shrimp (Litopenaeus vannamei)

“…Avocado seed extracts prevented an increase in the redness and yellowness of shrimp muscle during storage [ 28 ]. Use of a COSP coating had no important effect on yellowness but did increase lightness and redness for coated cod patties [ 29 ]. The a* value was correlated with the TVC of microbial species ( R 2 = 0.98, 0.94, 0.91, 0.95, and 0.97) in the control and 0.5%, 1.0%, 2.0%, and 4.0% COSP-treated shrimp, respectively.…”

Improving the Storability of Cod Fish-Burgers According to the Zero-Waste Approach

“…Generally, raw materials, processing technologies, storage conditions, enzymes of fish, and microflora are mainly responsible for fresh fish unacceptability [ 18 ]. Even though various preservation strategies are proposed in the literature to preserve seafood products [ 19 , 20 , 21 ], the most diffused approach for fresh fish burgers is based on the adoption of natural compounds, properly encapsulated or combined with modified atmosphere conditions [ 16 , 17 , 22 , 23 , 24 ] or enclosed in edible films [ 25 ].…”

Effects of gallic acid combined with epsilon-polylysine hydrochloride incorporated in a pullulan–CMC edible coating on the storage quality of sea bass

“…5,[10][11][12] In previous reports, edible coatings based on polysaccharides such as chitosan, alginate, pectin, and pullulan (PUL), as well as proteins such as gelatin, soy protein isolate, whey protein isolate, wheat gluten, and collagen, have been applied to preserve a variety of sh and shery products. 4,13 Furthermore, nisin, 3-polylysine (PL), lactoperoxidase, plant extracts (e.g., grape seed extract, tea polyphenols and licorice extract) as well as various essential oils, all with antimicrobial and antioxidative properties, have been used to prepare edible coatings for sh. 2,4,13 The results from these reports showed that use of edible coatings successfully maintained sh quality and resulted in an extension of product shelf-life.…”

“…4,13 Furthermore, nisin, 3-polylysine (PL), lactoperoxidase, plant extracts (e.g., grape seed extract, tea polyphenols and licorice extract) as well as various essential oils, all with antimicrobial and antioxidative properties, have been used to prepare edible coatings for sh. 2,4,13 The results from these reports showed that use of edible coatings successfully maintained sh quality and resulted in an extension of product shelf-life.…”