Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish-A Review.

Renata A Amaral,Francisco J Barba,Carlos A Pinto,Maria M Gil,Paula Teixeira,Ana M Silva,Jéssica Tavares,Ana P Martins,Vasco Lima,Joana Barbosa,Jorge A Saraiva,Liliana G Fidalgo

doi:10.3390/foods10102300

Abstract

Due to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum packaging), or by changing the natural atmosphere that is in contact with the fresh fish (modified atmosphere packaging), or by the use of chemicals generally recognized as safe: such compounds can be directly applied (by dipping or spraying) or incorporated into packaging materials and slowly migrate to the product, exerting a hurdle effect against microbial development and lipid oxidation (active packaging). This review aims to cover the most recent advances in chemical-based approaches for fresh fish preservation, applied either singly or in combination. Vacuum packaging, modified atmosphere, and active packaging preservation methodologies are presented, along with the inclusion of chemical additives, such as organic acids and natural extracts, and their combination with icing systems. Advantages and disadvantages of these methodologies and their impact on fresh fish quality and shelf-life are discussed, reaching the conclusion that both are positively influenced overall. Indeed, the contribution of chemical-based strategies for fresh fish preservation is undeniable, and is expected to be a research topic of increasing interest in the future.

Highlights

Fish is a highly consumed and nutritious food with a high protein and low saturated fat content, and is a source of high quality polyunsaturated fatty acids (PUFAs), such as omega-3 (DHA—docosahexaenoic acid and EPA—eicosapentaenoic acid, for example) that are truly relevant for cardiovascular disease prevention and exhibit anti-inflammatory properties [1,2]
This study evaluated the mechanical properties of films such as thickness, tensile strength (TS), elongation break (EB), water vapor permeability (WVP), solubility, color, opacity, and transparency, which are very important parameters for evaluating the applicability of these active films in foods
Tenderness, and higher water holding capacity, lower drip loss, and total TMA-N and total volatile basic-nitrogen (TVB-N) values in dipped fish samples compared to undipped fish

Summary

Introduction

Fish is a highly consumed and nutritious food with a high protein and low saturated fat content, and is a source of high quality polyunsaturated fatty acids (PUFAs), such as omega-3 (DHA—docosahexaenoic acid and EPA—eicosapentaenoic acid, for example) that are truly relevant for cardiovascular disease prevention and exhibit anti-inflammatory properties [1,2]. Fish spoilage combines different processes such as enzymatic autolysis, oxidation, and microbial growth and it depends on intrinsic characteristics such as the activity of endogenous enzymes, initial bacterial composition, muscle tissue fragility and extrinsic factors related to water quality, aquaculture practices, food handling and packaging, storage, and transportation conditions, among others. These lead to changes in odor, flavor, and texture mainly because of drip loss, discoloration, protein degradation, nucleotide decomposition, accumulation of nitrogenous compounds, and lipid and protein oxidation [2,4]. Fish-associated foodborne illnesses have been linked to a variety of viruses, bacteria, and parasites [5]

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