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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doaj-f43f885832344267b91750cc4b1b51272021-01-07T00:02:40ZengMDPI AGAnimals2076-26152021-01-0111929210.3390/ani11010092Innovative Seafood Preservation Technologies: Recent DevelopmentsMichael G. Kontominas0Anastasia V. Badeka1Ioanna S. Kosma2Cosmas I. Nathanailides3Department of Chemistry, University of Ioannina, 45110 Ioannina, GreeceDepartment of Chemistry, University of Ioannina, 45110 Ioannina, GreeceDepartment of Chemistry, University of Ioannina, 45110 Ioannina, GreeceDepartment of Agriculture, University of Ioannina, 47100 Arta, GreeceFish 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.https://www.mdpi.com/2076-2615/11/1/92seafood spoilagefood safetyhigh hydrostatic pressurenatural preservativesozonationirradiation |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Michael G. Kontominas Anastasia V. Badeka Ioanna S. Kosma Cosmas I. Nathanailides |
spellingShingle |
Michael G. Kontominas Anastasia V. Badeka Ioanna S. Kosma Cosmas I. Nathanailides Innovative Seafood Preservation Technologies: Recent Developments Animals seafood spoilage food safety high hydrostatic pressure natural preservatives ozonation irradiation |
author_facet |
Michael G. Kontominas Anastasia V. Badeka Ioanna S. Kosma Cosmas I. Nathanailides |
author_sort |
Michael G. Kontominas |
title |
Innovative Seafood Preservation Technologies: Recent Developments |
title_short |
Innovative Seafood Preservation Technologies: Recent Developments |
title_full |
Innovative Seafood Preservation Technologies: Recent Developments |
title_fullStr |
Innovative Seafood Preservation Technologies: Recent Developments |
title_full_unstemmed |
Innovative Seafood Preservation Technologies: Recent Developments |
title_sort |
innovative seafood preservation technologies: recent developments |
publisher |
MDPI AG |
series |
Animals |
issn |
2076-2615 |
publishDate |
2021-01-01 |
description |
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. |
topic |
seafood spoilage food safety high hydrostatic pressure natural preservatives ozonation irradiation |
url |
https://www.mdpi.com/2076-2615/11/1/92 |
work_keys_str_mv |
AT michaelgkontominas innovativeseafoodpreservationtechnologiesrecentdevelopments AT anastasiavbadeka innovativeseafoodpreservationtechnologiesrecentdevelopments AT ioannaskosma innovativeseafoodpreservationtechnologiesrecentdevelopments AT cosmasinathanailides innovativeseafoodpreservationtechnologiesrecentdevelopments |
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