Novel Approaches in Seafood Preservation Techniques

Abstract

Seafood plays an important role in human diet and is considered not only a reliable source of protein, but also of nutritional significance due to its lipid, vitamin, and mineral constituents. Thus, these constituents are important in consumers' interest in fish products due to the nutritional value and health-promoting characteristics of seafood. However, seafoods are perishable products and the shelf-life is limited in the presence of air and atmospheric oxygen (O 2 ), which also lead to the growth of aerobic spoilage micro-organisms. Hence, preservation of the fresh quality of seafood is essential. Preservation techniques are designed to inhibit or reduce the metabolic changes that lead to fish quality deterioration. Many different techniques have been used to prolong the shelf-life of seafoods and these techniques are based on the control of temperature, water activity, microbial loads, and the available oxygen. This chapter focuses on novel preservation techniques in seafoods. Seafood preservation techniques Modified atmosphere packaging (MAP)MAP is a form of packaging involving the removal of air from the pack and its replacement with a single gas or a mixture of gases. MAP has become an increasingly popular preservation technique in seafood distribution and marketing to meet consumer demands. MAP techniques are now used in a wide range of applications in food products, including raw and cooked red meats, poultry, fruit, fresh pasta, crisps, coffee, tea, vegetables, cheese, bread, fish, and crustaceans, etc. [1].MAP, together with refrigeration, is capable of extending the shelf-life of fish and shellfish. Modification of the atmosphere within the package by decreasing the oxygen concentration while increasing the content of carbon dioxide (CO 2 ) and/or nitrogen (N 2 ) has been shown to significantly prolong the shelf-life of perishable food products at chill temperatures. However, undoubtedly the single most important concern with the use of MAP products is the potential for the outgrowth and toxin production by the non-proteolytic, Clostridium botulinum type Handbook of Seafood Q uality, Safety and Health ApplicationsEdited by Cesarettin Alasalvar, Fereidoon Shahidi, Kazuo Miyashita and Udaya Wanasundara

Noninvasive sensing of thermal treatments of Japanese seafood products using imaging spectroscopy

“…The consumption of fish and fish‐derived products has increased over recent decades in many countries as a result of higher living standards and the good image of seafood among consumers. Seafood plays an important role in human diet and is considered not only a reliable source of protein, but also of nutritional significance due to its lipid, vitamin and mineral constituents (Özogul et al ., ). As fresh fisheries products are very perishable commodities, highly susceptible to spoilage and can undergo rapid oxidation and develop rancid/oxidised flavours throughout exposure to unfavourable conditions, extreme care must be practiced during handling, processing, transporting, packaging and storage of these products to minimise these negative impacts.…”

Pacu, patinga e tambacu

“…Among the natural preservatives that have been tested in seafood, the rosemary extract/oil have been the most studied and the most commonly marketed, probably due to its an excellent antioxidant and antimicrobial activity . Some authors have shown that rosemary extracts are more effective for reducing microbial growth and inhibition the formation of Free Further, rosemary extracts and sage tea, alone, demonstrated to be efficient in reducing histamine, putrescine and cadaverine in sardine (Sardina pilchardus) fillets, presenting a content 100 times smaller than the control group (Ozogul, Ozogul, & Boga, 2011).…”