Analysis of alternative shelf life-extending protocols and their effect on the preservation of seafood products

Detalhes bibliográficos
Autor(a) principal: Rezende, Lourenço Pinto de
Data de Publicação: 2022
Outros Autores: Barbosa, Joana, Teixeira, Paula
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/37447
Resumo: Seafood is essential to a healthy and varied diet due to its highly nutritious characteristics. However, seafood products are highly perishable, which results in financial losses and quality concerns for consumers and the industry. Due to changes in consumer concerns, demand for healthy products has increased. New trends focusing on reducing synthetic preservatives require innovation and the application of additional or alternative strategies to extend the shelf life of this type of product. Currently, refrigeration and freezing storage are the most common methods for fish preservation. However, refrigeration alone cannot provide long shelf-life periods for fish, and freezing worsens sensorial characteristics and consumer interest. Therefore, the need to preserve seafood for long periods without exposing it to freezing temperatures exists. This review focuses on the application of other approaches to seafood products, such as biodegradable films and coating technology; superchilling; irradiation; high-pressure processing; hyperbaric storage; and biopreservation with lactic acid bacteria, bacteriocins, or bacteriophages. The efficiency of these techniques is discussed based on their impact on microbiological quality, sensorial degradation, and overall preservation of the product's nutritional properties. Although these techniques are already known, their use in the industrial processing of seafood is not widespread. Thus, the novelty of this review is the aggregation of recent studies on shelf life extension approaches, which provide useful information for the selection of the most appropriate technology and procedures and industrial innovation. Despite the fact that all techniques inhibit or delay bacterial proliferation and product decay, an undesirable sensory impact may occur depending on the treatment conditions. Although no technique appears to replace refrigeration, the implementation of additional treatments in the seafood processing operation could reduce the need for freezing, extending the shelf life of fresh unfrozen products.
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spelling Analysis of alternative shelf life-extending protocols and their effect on the preservation of seafood productsBiopreservationEdible coatingsHigh-pressureHyperbaric storageSuperchillingSeafood is essential to a healthy and varied diet due to its highly nutritious characteristics. However, seafood products are highly perishable, which results in financial losses and quality concerns for consumers and the industry. Due to changes in consumer concerns, demand for healthy products has increased. New trends focusing on reducing synthetic preservatives require innovation and the application of additional or alternative strategies to extend the shelf life of this type of product. Currently, refrigeration and freezing storage are the most common methods for fish preservation. However, refrigeration alone cannot provide long shelf-life periods for fish, and freezing worsens sensorial characteristics and consumer interest. Therefore, the need to preserve seafood for long periods without exposing it to freezing temperatures exists. This review focuses on the application of other approaches to seafood products, such as biodegradable films and coating technology; superchilling; irradiation; high-pressure processing; hyperbaric storage; and biopreservation with lactic acid bacteria, bacteriocins, or bacteriophages. The efficiency of these techniques is discussed based on their impact on microbiological quality, sensorial degradation, and overall preservation of the product's nutritional properties. Although these techniques are already known, their use in the industrial processing of seafood is not widespread. Thus, the novelty of this review is the aggregation of recent studies on shelf life extension approaches, which provide useful information for the selection of the most appropriate technology and procedures and industrial innovation. Despite the fact that all techniques inhibit or delay bacterial proliferation and product decay, an undesirable sensory impact may occur depending on the treatment conditions. Although no technique appears to replace refrigeration, the implementation of additional treatments in the seafood processing operation could reduce the need for freezing, extending the shelf life of fresh unfrozen products.Veritati - Repositório Institucional da Universidade Católica PortuguesaRezende, Lourenço Pinto deBarbosa, JoanaTeixeira, Paula2022-05-06T11:48:42Z2022-04-122022-04-12T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/37447eng2304-815810.3390/foods1108110085128996686PMC902529035454688000785211500001info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-16T01:43:41Zoai:repositorio.ucp.pt:10400.14/37447Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:30:30.296105Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Analysis of alternative shelf life-extending protocols and their effect on the preservation of seafood products
title Analysis of alternative shelf life-extending protocols and their effect on the preservation of seafood products
spellingShingle Analysis of alternative shelf life-extending protocols and their effect on the preservation of seafood products
Rezende, Lourenço Pinto de
Biopreservation
Edible coatings
High-pressure
Hyperbaric storage
Superchilling
title_short Analysis of alternative shelf life-extending protocols and their effect on the preservation of seafood products
title_full Analysis of alternative shelf life-extending protocols and their effect on the preservation of seafood products
title_fullStr Analysis of alternative shelf life-extending protocols and their effect on the preservation of seafood products
title_full_unstemmed Analysis of alternative shelf life-extending protocols and their effect on the preservation of seafood products
title_sort Analysis of alternative shelf life-extending protocols and their effect on the preservation of seafood products
author Rezende, Lourenço Pinto de
author_facet Rezende, Lourenço Pinto de
Barbosa, Joana
Teixeira, Paula
author_role author
author2 Barbosa, Joana
Teixeira, Paula
author2_role author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Rezende, Lourenço Pinto de
Barbosa, Joana
Teixeira, Paula
dc.subject.por.fl_str_mv Biopreservation
Edible coatings
High-pressure
Hyperbaric storage
Superchilling
topic Biopreservation
Edible coatings
High-pressure
Hyperbaric storage
Superchilling
description Seafood is essential to a healthy and varied diet due to its highly nutritious characteristics. However, seafood products are highly perishable, which results in financial losses and quality concerns for consumers and the industry. Due to changes in consumer concerns, demand for healthy products has increased. New trends focusing on reducing synthetic preservatives require innovation and the application of additional or alternative strategies to extend the shelf life of this type of product. Currently, refrigeration and freezing storage are the most common methods for fish preservation. However, refrigeration alone cannot provide long shelf-life periods for fish, and freezing worsens sensorial characteristics and consumer interest. Therefore, the need to preserve seafood for long periods without exposing it to freezing temperatures exists. This review focuses on the application of other approaches to seafood products, such as biodegradable films and coating technology; superchilling; irradiation; high-pressure processing; hyperbaric storage; and biopreservation with lactic acid bacteria, bacteriocins, or bacteriophages. The efficiency of these techniques is discussed based on their impact on microbiological quality, sensorial degradation, and overall preservation of the product's nutritional properties. Although these techniques are already known, their use in the industrial processing of seafood is not widespread. Thus, the novelty of this review is the aggregation of recent studies on shelf life extension approaches, which provide useful information for the selection of the most appropriate technology and procedures and industrial innovation. Despite the fact that all techniques inhibit or delay bacterial proliferation and product decay, an undesirable sensory impact may occur depending on the treatment conditions. Although no technique appears to replace refrigeration, the implementation of additional treatments in the seafood processing operation could reduce the need for freezing, extending the shelf life of fresh unfrozen products.
publishDate 2022
dc.date.none.fl_str_mv 2022-05-06T11:48:42Z
2022-04-12
2022-04-12T00:00:00Z
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dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/37447
url http://hdl.handle.net/10400.14/37447
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2304-8158
10.3390/foods11081100
85128996686
PMC9025290
35454688
000785211500001
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