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.

scholarly journals Role of Natural Additives on Quality and Shelf Life Extension of Fish and Fishery Products

2021 ◽  
Author(s):  
Ardhra Vijayan ◽  
Gopalan Krishnan Sivaraman ◽  
Sivam Visnuvinayagam ◽  
Mukteswar P. Mothadaka
Keyword(s):  
Shelf Life ◽  
Essential Fatty Acids ◽  
Food Additives ◽  
Raw Material ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Fishery Products ◽  
Processed Products ◽  
Fish And Fishery Products ◽  
Natural Additives

Fish and fishery products have drawn greater attention due to their high nutritional value owing to the presence of cheap superior quality proteins, essential fatty acids, and macro and micronutrients. But higher water content, non- protein nitrogen, and post mortem pH (6–7) in fish favor rapid spoilage by autolysis or putrefaction, and can result in health risk as well as economic loss. Moreover, the quality of fish is affected by species, harvesting season, handling and method of processing. Thus, application of food additives become necessary to maintain the shelf life, nutritional content, texture and flavor of the raw material as well as processed products. Considerable research is being done on applications of natural additives after the emergence of the concept ‘Green consumerism’ which resulted in decreased consumer preference for using synthetic food additives. In this background, this chapter will review the natural additives used for quality maintenance and shelf life extension of fish and fishery products.

Methods for Anisakis simplex detection in fish and fishery products

2018 ◽  
Vol 74 (1) ◽  
pp. 6049-2018
Author(s):  
Kochanowski M. ◽  
Różycki M. ◽  
Dąbrowska J. ◽  
Bilska-Zając E. ◽  
Karamon J. ◽  
...  
Keyword(s):  
Anisakis Simplex ◽  
Frequent Occurrence ◽  
Allergic Reactions ◽  
Fish Products ◽  
Fish Muscles ◽  
Fishery Products ◽  
Fish And Fishery Products ◽  
Target Analyte

Anisakis simplex is a zoonotic nematode which can cause human anisakiasis. Furthermore, A. simplex allergens, even of dead larvae can cause allergic reactions, including anaphylaxis. Due to the frequent occurrence in fish muscles and pathogenicity, A. simplex is a serious danger for fish products consumers. Therefore, it is necessary to examine fish and fish products for the presence of these parasites before placing on the market. The purpose of this paper is review of methods for A. simplex detection in fish and fishery products. These methods differ according to the effectiveness and type of the target analyte. They also have different suitability for examination of matrices with different properties. Moreover this paper presents legislations associated with A. simplex detection. .

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