Cargando…
Innovative Seafood Preservation Technologies: Recent Developments
SIMPLE SUMMARY: The present review summarizes the findings of recent studies on innovative seafood processing technologies including high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology and retort pouch processing as well as referencing the legal aspects p...
Autores principales: | , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7825328/ https://www.ncbi.nlm.nih.gov/pubmed/33418992 http://dx.doi.org/10.3390/ani11010092 |
_version_ | 1783640282083885056 |
---|---|
author | Kontominas, Michael G. Badeka, Anastasia V. Kosma, Ioanna S. Nathanailides, Cosmas I. |
author_facet | Kontominas, Michael G. Badeka, Anastasia V. Kosma, Ioanna S. Nathanailides, Cosmas I. |
author_sort | Kontominas, Michael G. |
collection | PubMed |
description | SIMPLE SUMMARY: The present review summarizes the findings of recent studies on innovative seafood processing technologies including high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology and retort pouch processing as well as referencing the legal aspects pertaining to these technologies. 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. |
format | Online Article Text |
id | pubmed-7825328 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-78253282021-01-24 Innovative Seafood Preservation Technologies: Recent Developments Kontominas, Michael G. Badeka, Anastasia V. Kosma, Ioanna S. Nathanailides, Cosmas I. Animals (Basel) Review SIMPLE SUMMARY: The present review summarizes the findings of recent studies on innovative seafood processing technologies including high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology and retort pouch processing as well as referencing the legal aspects pertaining to these technologies. 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. MDPI 2021-01-06 /pmc/articles/PMC7825328/ /pubmed/33418992 http://dx.doi.org/10.3390/ani11010092 Text en © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Kontominas, Michael G. Badeka, Anastasia V. Kosma, Ioanna S. Nathanailides, Cosmas I. Innovative Seafood Preservation Technologies: Recent Developments |
title | 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_short | Innovative Seafood Preservation Technologies: Recent Developments |
title_sort | innovative seafood preservation technologies: recent developments |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7825328/ https://www.ncbi.nlm.nih.gov/pubmed/33418992 http://dx.doi.org/10.3390/ani11010092 |
work_keys_str_mv | AT kontominasmichaelg innovativeseafoodpreservationtechnologiesrecentdevelopments AT badekaanastasiav innovativeseafoodpreservationtechnologiesrecentdevelopments AT kosmaioannas innovativeseafoodpreservationtechnologiesrecentdevelopments AT nathanailidescosmasi innovativeseafoodpreservationtechnologiesrecentdevelopments |