期刊
FOODS
卷 11, 期 8, 页码 -出版社
MDPI
DOI: 10.3390/foods11081100
关键词
biopreservation; edible coatings; high-pressure; hyperbaric storage; superchilling
资金
- Fundo Europeu de Desenvolvimento Regional (FEDER) by Programa Operacional Competitividade e Internacionalizacao (POCI) through the research project VALOR-MAR: Valorizacao Integral dos Recursos Marinhos: Potencial, Inovacao Tecnologica e Novas Aplica-coes [POCI-01-0247-FEDER-024517]
- FCT [SFRH/BPD/113303/2015]
- Fundação para a Ciência e a Tecnologia [SFRH/BPD/113303/2015] Funding Source: FCT
Seafood is highly nutritious but perishable, leading to financial losses and quality concerns. The demand for healthy products requires the development of alternative methods to extend the shelf life of seafood. This review focuses on techniques such as biodegradable films, superchilling, irradiation, high-pressure processing, hyperbaric storage, and biopreservation to preserve seafood. While these methods inhibit bacterial proliferation and decay, they may also have sensory impacts.
Seafood is essential to a healthy and varied diet due to its highly nutritious characteristics. However, seafood products are highly perishable, which results in financial losses and quality concerns for consumers and the industry. Due to changes in consumer concerns, demand for healthy products has increased. New trends focusing on reducing synthetic preservatives require innovation and the application of additional or alternative strategies to extend the shelf life of this type of product. Currently, refrigeration and freezing storage are the most common methods for fish preservation. However, refrigeration alone cannot provide long shelf-life periods for fish, and freezing worsens sensorial characteristics and consumer interest. Therefore, the need to preserve seafood for long periods without exposing it to freezing temperatures exists. This review focuses on the application of other approaches to seafood products, such as biodegradable films and coating technology; superchilling; irradiation; high-pressure processing; hyperbaric storage; and biopreservation with lactic acid bacteria, bacteriocins, or bacteriophages. The efficiency of these techniques is discussed based on their impact on microbiological quality, sensorial degradation, and overall preservation of the product's nutritional properties. Although these techniques are already known, their use in the industrial processing of seafood is not widespread. Thus, the novelty of this review is the aggregation of recent studies on shelf life extension approaches, which provide useful information for the selection of the most appropriate technology and procedures and industrial innovation. Despite the fact that all techniques inhibit or delay bacterial proliferation and product decay, an undesirable sensory impact may occur depending on the treatment conditions. Although no technique appears to replace refrigeration, the implementation of additional treatments in the seafood processing operation could reduce the need for freezing, extending the shelf life of fresh unfrozen products.
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