Seafood loss prevention and waste reduction

Abstract

Abstract Despite its high demand, the seafood processing industry grapples with a substantial challenge: generating significant waste, encompassing edible and inedible by-products. This leads to considerable financial losses and raises socio-ecological concerns regarding managing and disposing of such waste. Urgently addressing this issue, implementing sustainable seafood preservation methods becomes crucial. This study provides a comprehensive summary of chemical and physical approaches proposed in the literature to prevent seafood loss and diminish waste. A 2000 to January 2023 literature search yielded 49 publications meeting inclusion criteria, revealing a fragmented landscape of studies conducted on various fish products under diverse conditions. Chemical methods include organic acids and bio-derived preservatives; physical approaches comprise cold plasma, high hydrostatic pressure, and UV-C irradiation. The advantages and disadvantages of each technique were considered and discussed. Using chitosans, derived from natural sources and Generally Recognized As Safe, emerged as the most promising approach. However, the discourse on fish preservation methods remains an evolving topic, weaving between the complexities of food safety, consumer satisfaction, and economic and environmental impacts. Further research is needed to investigate spoilage during production and critically evaluate the waste generated at different stages of the industrial process.