Innovative Seafood Preservation Technologies: Recent Developments

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 qualit...

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Bibliographic Details
Main Authors: Michael G. Kontominas, Anastasia V. Badeka, Ioanna S. Kosma, Cosmas I. Nathanailides
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Animals
Subjects:
Online Access:https://www.mdpi.com/2076-2615/11/1/92
Description
Summary: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.
ISSN:2076-2615