Mechanisms underlying the deterioration of fish quality after harvest and methods of preservation

Abstract

Lipid oxidation and/or protein decomposition caused by endogenous enzymatic activity and microbial contamination have a negative impact on the quality of fish in storage, increasing their perishability. Safe and effective alternative approaches for preserving fish quality and extending their shelf-life have been investigated more intensely over the recent decade, due to concerns about the safety of conventional preservation chemicals and techniques. The present review article provides an overview of the factors responsible for fish spoilage and the mechanisms involved, and then reviews advances in effective measures for preserving fish quality. We provide information on the application of modified atmosphere packaging, the use of natural compounds (e.g., plant/algal extracts, biopolymers, gelatin, microbial-derived compounds, temperature/pressure treatments, and various combinations of these approaches. The impact of these technologies on the resident microbiota of fish is also presented. Bio-safe, effective measures are a critical component of an integrated management approach for extending the shelf-life of harvested fish. The relationship between the resident microbiota and fish quality is especially highlighted. In summary, the review provides information on the mechanisms responsible for the deterioration of fish quality during storage and provides an overview of a variety of methods that are used or being explored to preserve and extend the shelf life and quality of fish, including the use of a combination of approaches (hurdle technology). A discussion of the future research needed to better understand the mechanisms associated with the action of preservation technologies, and the need to develop effective packaging materials is also discussed. • The factors responsible for fish spoilage and the mechanisms involved was presented. • Recent advances in representative measures for preserving fish quality were reviewed. • The relationship between the resident microbiota and fish quality is highlighted. • The need to explore effective packaging materials is discussed. • Hurdle technology is promising for fish preservation.