Fermented Seafood Products

Fermentation ◽  
2012 ◽  
pp. 299-322
Keyword(s):  
Seafood Products

scholarly journals Recent Developments in Seafood Packaging Technologies

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 940
Author(s):  
Michael G. Kontominas ◽  
Anastasia V. Badeka ◽  
Ioanna S. Kosma ◽  
Cosmas I. Nathanailides
Keyword(s):  
Shelf Life ◽  
Food Packaging ◽  
Modified Atmosphere Packaging ◽  
High Water ◽  
Edible Films ◽  
Nitrogenous Compounds ◽  
Quality Properties ◽  
Unsaturated Lipids ◽  
Active Food Packaging ◽  
Seafood Products

Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, consumers prefer fresh, minimally processed seafood products that maintain their initial quality properties. The present article aims to review the literature over the past decade on: (i) innovative, individual packaging technologies applied to extend the shelf life of fish and fishery products, (ii) the most common combinations of the above technologies applied as multiple hurdles to maximize the shelf life of seafood products, and (iii) the respective food packaging legislation. Packaging technologies covered include: Modified atmosphere packaging; vacuum packaging; vacuum skin packaging; active food packaging, including oxygen scavengers; carbon dioxide emitters; moisture regulators; antioxidant and antimicrobial packaging; intelligent packaging, including freshness indicators; time–temperature indicators and leakage indicators; retort pouch processing and edible films; coatings/biodegradable packaging, used individually or in combination for maximum preservation potential.

scholarly journals Identification and semi-quantification of Atlantic salmon in processed and mixed seafood products using Droplet Digital PCR (ddPCR)

2021 ◽  
pp. 112329
Author(s):  
Dumas Deconinck ◽  
Kris Hostens ◽  
Isabel Taverniers ◽  
Filip A.M. Volckaert ◽  
Johan Robbens ◽  
...  
Keyword(s):  
Atlantic Salmon ◽  
Digital Pcr ◽  
Droplet Digital Pcr ◽  
Seafood Products

Heavy metals in processed seafood products from Turkey: risk assessment for the consumers

2021 ◽  
Author(s):  
Murat Yabanlı ◽  
İdris Şener ◽  
Aykut Yozukmaz ◽  
Süleyman Öner ◽  
Hatice Hasanhocaoğlu Yapıcı
Keyword(s):  
Heavy Metals ◽  
Risk Assessment ◽  
Seafood Products

scholarly journals Innovative Seafood Preservation Technologies: Recent Developments

Animals ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 92
Author(s):  
Michael G. Kontominas ◽  
Anastasia V. Badeka ◽  
Ioanna S. Kosma ◽  
Cosmas I. Nathanailides
Keyword(s):  
Unsaturated Fatty Acids ◽  
Life Extension ◽  
Processing Technologies ◽  
High Quality Protein ◽  
Recent Developments ◽  
Seafood Products ◽  
Fishery Products ◽  
Food Commodities ◽  
Fish And Fishery Products ◽  
Natural Preservatives

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.

Listeria in Seafoods: A Review

1992 ◽  
Vol 55 (12) ◽  
pp. 1009-1015 ◽  
Author(s):  
RONDA M. DILLON ◽  
THAKOR R. PATEL
Keyword(s):  
Listeria Monocytogenes ◽  
Heat Resistance ◽  
Drug Administration ◽  
Food And Drug Administration ◽  
Environmental Contaminant ◽  
Fresh Waters ◽  
Smoked Fish ◽  
Seafood Products ◽  
Crab Meat

Listeria is an environmental contaminant which has been isolated from marine and fresh waters, as well as various seafoods. Furthermore, Listeria, including Listeria monocytogenes, has been isolated from processed seafood products such as smoked fish, cooked and frozen seafoods, marinated fish, surimi products, etc. The pathogen, L. monocytogenes, does have a certain degree of heat resistance. It was found to survive in internally infected shrimp after boiled for up to 5 min. However, the commercial pasteurization process for crab meat was found to be sufficient to inactivate Listeria. The current recovery methodology for L. monocytogenes from seafoods is the Food and Drug Administration Listeria protocol.

scholarly journals An Analysis of Consumer Preferences for Value-Added Seafood Products Derived from Crawfish

2002 ◽  
Vol 31 (2) ◽  
pp. 157-170 ◽  
Author(s):  
R. Wes Harrison ◽  
Timothy Stringer ◽  
Witoon Prinyawiwatkul
Keyword(s):  
Conjoint Analysis ◽  
Consumer Preferences ◽  
Value Added ◽  
Utility Functions ◽  
Ordered Probit ◽  
Probit Models ◽  
Seafood Products ◽  
Ordered Probit Models ◽  
Old Men

Conjoint analysis is used to evaluate consumer preferences for three consumer-ready products derived from crawfish. Utility functions are estimated using two-limit tobit and ordered probit models. The results show women prefer a baked nugget or popper type product, whereas 35- to 44-year-old men prefer a microwavable nugget or patty type product. The results also show little difference between part-worth estimates or predicted rankings for the tobit and ordered probit models, implying the results are not sensitive to assumptions regarding the ordinal and cardinal nature of respondent preferences.

Organic and total lead in selected fresh and canned seafood products

1991 ◽  
Vol 8 (4) ◽  
pp. 477-484 ◽  
Author(s):  
D. S. Forsyth ◽  
R. W. Dabeka ◽  
C. Cléroux
Keyword(s):  
Seafood Products

Next Generation Sequencing (NGS) approach applied to species identification in mixed processed seafood products

Food Control ◽  
2021 ◽  
pp. 108590
Author(s):  
Roberta Piredda ◽  
Anna Mottola ◽  
Giulia Cipriano ◽  
Roberto Carlucci ◽  
Giuseppina Ciccarese ◽  
...  
Keyword(s):  
Next Generation Sequencing ◽  
Species Identification ◽  
Next Generation ◽  
Seafood Products ◽  
Next Generation Sequencing Ngs ◽  
Generation Sequencing
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