Abstract
Simple SummaryThe 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.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.
Highlights
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
Ammonia-like off-flavors are produced by TMA which is formed via the reduction of trimethylamine oxide (TMAO), a compound used by a number of spoilage bacteria such as Shewanella putrefaciens, Aeromonas spp., psychrotolerant Enterobacteriacceae, P. phosphoreum and Vibrio spp. to obtain energy [15]
The results showed that fillets with laurel or with cumin Essential oils (EOs) recorded a lower total volatile count (TVC) by ca. 0.5 to 1 log cfu/g and lower lipid oxidation by ca. 40%, extending the shelf life of fish fillets by approximately 5 days in ice storage
Summary
The term “seafood” includes (i) free-swimming, pelagic and freshwater fish, (ii) crustaceans, (iii) mollusks and (iv) the respective aquacultured species. Animal muscle is made up of long fibers as opposed to fish in which muscle fibers form short segments known as “myotomes”. Such fibers are separated by sheets of connective tissue known as “myocommata” [1]. A fourth specific feature of fish muscle is the presence of non-protein nitrogenous compounds composed of free amino acids, volatile nitrogen bases such as ammonia, trimethylamine and trimethylamine oxide (TMAO), creatine, taurine, uric acid, anserine, carnosine and histamine. The typical composition for a nonfatty fish such as cod would be: moisture 81.5%, protein 16.5%, fat 0.4%, carbohydrate 0%, ash 1.2%.
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