Abstract
Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical techniques. This development has been accelerated in recent years with the advent of the fourth industrial revolution (Industry 4.0) technologies, digitally transforming almost every industry, including the food and seafood industry. The purpose of this review paper is to provide an updated overview of recent thermal and nonthermal processing and preservation technologies, as well as advanced analytical techniques used in the seafood industry. A special focus will be given to the role of different Industry 4.0 technologies to achieve smart seafood manufacturing, with high automation and digitalization. The literature discussed in this work showed that emerging technologies (e.g., ohmic heating, pulsed electric field, high pressure processing, nanotechnology, advanced mass spectrometry and spectroscopic techniques, and hyperspectral imaging sensors) are key elements in industrial revolutions not only in the seafood industry but also in all food industry sectors. More research is still needed to explore how to harness the Industry 4.0 innovations in order to achieve a green transition toward more profitable and sustainable food production systems.
Highlights
The food industry, as other industries, has evolved overtime and underwent revolutions along the whole food supply chain, including technology and processes involved in food production and consumer demands
The industrial revolutions can be divided into four time periods (Table 1) the dates for the beginning and the end of each industrial revolution are still very much in debate because of the variety and uneven industrial development in different countries; the first revolution started around the end of 18th century and involved use of liquid or steam powered machines to perform the heavy labor duties; the second revolution, involved use of first electrical machines, soon after 30 years of 1st revolution; the third revolution, which started around 1960s used renewable energies and internet; and fourth revolution, started only after 2015 and introduced interdisciplinary strategies that draw on physical, biological, and digital innovations [5]
Cheng et al [108] succeeded in increasing the prediction accuracy of TVB-N (R2p = 0.98) by combining hyperspectral imaging (HSI) and image texture properties based on gradient co-occurrence matrix difference and an innovative algorithm, called physarum network
Summary
The food industry, as other industries, has evolved overtime and underwent revolutions along the whole food supply chain, including technology and processes involved in food production and consumer demands. Some of the challenges associated with the aforementioned traditional techniques include limited preservative usefulness, negative impact of sensory properties, high energy consumption, and harmful effect on the environment Many advanced technologies, such as ultrasound, irradiation, high-pressure processing, cold plasma, radiofrequency, pulsed electric field, pulsed light technology, microwave processing, and packaging technologies (e.g., modified atmosphere, active, and intelligent packaging) have emerged in recent years with the advent of the 4IR technologies and have the potential to address the above referred challenges and to increase the shelf life of fish and other seafood during processing/and or preservation [19,20,21,22,23]. Sci. 2022, 12, 1703 protein oxidation products, total volatile basic nitrogen, and microbial growth, among others) Such analytical approaches are unlikely to be suitable for food Industry 4.0 due to their well-known limitations (e.g., time consuming, destructive, etc.). This review paper will give an updated overview of recent use of Industry 4.0 technologies in seafood processing and preservation, as well as analytical operations
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