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Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits
Fish products are highly perishable, requiring proper processing to maintain their quality and safety during the entire storage. Different from traditional methods used to extend the shelf-life of these products (smoking, salting, marinating, icing, chilling, freezing, drying, boiling, steaming, etc...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622261/ https://www.ncbi.nlm.nih.gov/pubmed/34829142 http://dx.doi.org/10.3390/foods10112854 |
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author | Speranza, Barbara Racioppo, Angela Bevilacqua, Antonio Buzzo, Veronica Marigliano, Piera Mocerino, Ester Scognamiglio, Raffaella Corbo, Maria Rosaria Scognamiglio, Gennaro Sinigaglia, Milena |
author_facet | Speranza, Barbara Racioppo, Angela Bevilacqua, Antonio Buzzo, Veronica Marigliano, Piera Mocerino, Ester Scognamiglio, Raffaella Corbo, Maria Rosaria Scognamiglio, Gennaro Sinigaglia, Milena |
author_sort | Speranza, Barbara |
collection | PubMed |
description | Fish products are highly perishable, requiring proper processing to maintain their quality and safety during the entire storage. Different from traditional methods used to extend the shelf-life of these products (smoking, salting, marinating, icing, chilling, freezing, drying, boiling, steaming, etc.), in recent years, some alternative methods have been proposed as innovative processing technologies able to guarantee the extension of their shelf-life while minimally affecting their organoleptic properties. The present review aims to describe the primary mechanisms of some of these innovative methods applied to preserve quality and safety of fish products; namely, non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), pulsed light (PL), ultrasounds (US) and electrolyzed water (EW) are analysed, focusing on the main results of the studies published over the last 10 years. The limits and the benefits of each method are addressed in order to provide a global overview about these promising emerging technologies and to facilitate their greater use at industrial level. In general, all the innovative methods analysed in this review have shown a good effectiveness to control microbial growth in fish products maintaining their organoleptic, nutritional and sensory characteristics. Most of the technologies have also shown the great advantage to have a lower energy consumption and shorter production times. In contrast, not all the methods are in the same development stage; thus, we suggest further investigations to develop one (or more) hurdle-like non-thermal method able to meet both food production requirements and the modern consumers’ demand. |
format | Online Article Text |
id | pubmed-8622261 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-86222612021-11-27 Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits Speranza, Barbara Racioppo, Angela Bevilacqua, Antonio Buzzo, Veronica Marigliano, Piera Mocerino, Ester Scognamiglio, Raffaella Corbo, Maria Rosaria Scognamiglio, Gennaro Sinigaglia, Milena Foods Review Fish products are highly perishable, requiring proper processing to maintain their quality and safety during the entire storage. Different from traditional methods used to extend the shelf-life of these products (smoking, salting, marinating, icing, chilling, freezing, drying, boiling, steaming, etc.), in recent years, some alternative methods have been proposed as innovative processing technologies able to guarantee the extension of their shelf-life while minimally affecting their organoleptic properties. The present review aims to describe the primary mechanisms of some of these innovative methods applied to preserve quality and safety of fish products; namely, non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), pulsed light (PL), ultrasounds (US) and electrolyzed water (EW) are analysed, focusing on the main results of the studies published over the last 10 years. The limits and the benefits of each method are addressed in order to provide a global overview about these promising emerging technologies and to facilitate their greater use at industrial level. In general, all the innovative methods analysed in this review have shown a good effectiveness to control microbial growth in fish products maintaining their organoleptic, nutritional and sensory characteristics. Most of the technologies have also shown the great advantage to have a lower energy consumption and shorter production times. In contrast, not all the methods are in the same development stage; thus, we suggest further investigations to develop one (or more) hurdle-like non-thermal method able to meet both food production requirements and the modern consumers’ demand. MDPI 2021-11-18 /pmc/articles/PMC8622261/ /pubmed/34829142 http://dx.doi.org/10.3390/foods10112854 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/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 (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Speranza, Barbara Racioppo, Angela Bevilacqua, Antonio Buzzo, Veronica Marigliano, Piera Mocerino, Ester Scognamiglio, Raffaella Corbo, Maria Rosaria Scognamiglio, Gennaro Sinigaglia, Milena Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits |
title | Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits |
title_full | Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits |
title_fullStr | Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits |
title_full_unstemmed | Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits |
title_short | Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits |
title_sort | innovative preservation methods improving the quality and safety of fish products: beneficial effects and limits |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622261/ https://www.ncbi.nlm.nih.gov/pubmed/34829142 http://dx.doi.org/10.3390/foods10112854 |
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