Fresh fish degradation and advances in preservation using physical emerging technologies

Detalhes bibliográficos
Autor(a) principal: Tavares, Jéssica
Data de Publicação: 2021
Outros Autores: Martins, Ana, Fidalgo, Liliana G, Lima, Vasco, Amaral, Renata A, Pinto, Carlos A, Silva, Ana M, Saraiva, Jorge A
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/20.500.12207/5503
Resumo: Fresh fish is a highly perishable food characterized by a short shelf-life, and for this reason, it must be properly handled and stored to slow down its deterioration and to ensure microbial safety and marketable shelf-life. Modern consumers seek fresh-like, minimally processed foods due to the raising concerns regarding the use of preservatives in foods, as is the case of fresh fish. Given this, emergent preservation techniques are being evaluated as a complement or even replacement of conventional preservation methodologies, to assure food safety and extend shelf-life without compromising food safety. This paper reviews the main mechanisms responsible for fish spoilage and the use of conventional physical methodologies to preserve fresh fish, encompassing the main effects of each methodology on microbiological and chemical quality aspects of this highly perishable food. In this sense, conventional storage procedures (refrigeration and freezing) are counterpointed with more recent cold-based storage methodologies, namely chilling and superchilling. In addition, the use of novel food packaging methodologies (edible films and coatings) is also presented and discussed, along with a new storage methodology, hyperbaric storage, that states storage pressure control to hurdle microbial development and slow down organoleptic decay at subzero, refrigeration, and room temperatures.
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spelling Fresh fish degradation and advances in preservation using physical emerging technologiesFresh fishSpoilageShelf-lifeChilling/refrigerationFreezingEdible coatingsHyperbaric storageFresh fish is a highly perishable food characterized by a short shelf-life, and for this reason, it must be properly handled and stored to slow down its deterioration and to ensure microbial safety and marketable shelf-life. Modern consumers seek fresh-like, minimally processed foods due to the raising concerns regarding the use of preservatives in foods, as is the case of fresh fish. Given this, emergent preservation techniques are being evaluated as a complement or even replacement of conventional preservation methodologies, to assure food safety and extend shelf-life without compromising food safety. This paper reviews the main mechanisms responsible for fish spoilage and the use of conventional physical methodologies to preserve fresh fish, encompassing the main effects of each methodology on microbiological and chemical quality aspects of this highly perishable food. In this sense, conventional storage procedures (refrigeration and freezing) are counterpointed with more recent cold-based storage methodologies, namely chilling and superchilling. In addition, the use of novel food packaging methodologies (edible films and coatings) is also presented and discussed, along with a new storage methodology, hyperbaric storage, that states storage pressure control to hurdle microbial development and slow down organoleptic decay at subzero, refrigeration, and room temperatures.MDPI2022-05-25T10:12:46Z2021-04-05T00:00:00Z2021-04-05T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/20.500.12207/5503eng2304-8158https://doi.org/10.3390/foods10040780Tavares, JéssicaMartins, AnaFidalgo, Liliana GLima, VascoAmaral, Renata APinto, Carlos ASilva, Ana MSaraiva, Jorge Ainfo: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:RCAAP2022-06-23T07:47:46Zoai:repositorio.ipbeja.pt:20.500.12207/5503Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T14:59:38.329337Repositório 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 Fresh fish degradation and advances in preservation using physical emerging technologies
title Fresh fish degradation and advances in preservation using physical emerging technologies
spellingShingle Fresh fish degradation and advances in preservation using physical emerging technologies
Tavares, Jéssica
Fresh fish
Spoilage
Shelf-life
Chilling/refrigeration
Freezing
Edible coatings
Hyperbaric storage
title_short Fresh fish degradation and advances in preservation using physical emerging technologies
title_full Fresh fish degradation and advances in preservation using physical emerging technologies
title_fullStr Fresh fish degradation and advances in preservation using physical emerging technologies
title_full_unstemmed Fresh fish degradation and advances in preservation using physical emerging technologies
title_sort Fresh fish degradation and advances in preservation using physical emerging technologies
author Tavares, Jéssica
author_facet Tavares, Jéssica
Martins, Ana
Fidalgo, Liliana G
Lima, Vasco
Amaral, Renata A
Pinto, Carlos A
Silva, Ana M
Saraiva, Jorge A
author_role author
author2 Martins, Ana
Fidalgo, Liliana G
Lima, Vasco
Amaral, Renata A
Pinto, Carlos A
Silva, Ana M
Saraiva, Jorge A
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Tavares, Jéssica
Martins, Ana
Fidalgo, Liliana G
Lima, Vasco
Amaral, Renata A
Pinto, Carlos A
Silva, Ana M
Saraiva, Jorge A
dc.subject.por.fl_str_mv Fresh fish
Spoilage
Shelf-life
Chilling/refrigeration
Freezing
Edible coatings
Hyperbaric storage
topic Fresh fish
Spoilage
Shelf-life
Chilling/refrigeration
Freezing
Edible coatings
Hyperbaric storage
description Fresh fish is a highly perishable food characterized by a short shelf-life, and for this reason, it must be properly handled and stored to slow down its deterioration and to ensure microbial safety and marketable shelf-life. Modern consumers seek fresh-like, minimally processed foods due to the raising concerns regarding the use of preservatives in foods, as is the case of fresh fish. Given this, emergent preservation techniques are being evaluated as a complement or even replacement of conventional preservation methodologies, to assure food safety and extend shelf-life without compromising food safety. This paper reviews the main mechanisms responsible for fish spoilage and the use of conventional physical methodologies to preserve fresh fish, encompassing the main effects of each methodology on microbiological and chemical quality aspects of this highly perishable food. In this sense, conventional storage procedures (refrigeration and freezing) are counterpointed with more recent cold-based storage methodologies, namely chilling and superchilling. In addition, the use of novel food packaging methodologies (edible films and coatings) is also presented and discussed, along with a new storage methodology, hyperbaric storage, that states storage pressure control to hurdle microbial development and slow down organoleptic decay at subzero, refrigeration, and room temperatures.
publishDate 2021
dc.date.none.fl_str_mv 2021-04-05T00:00:00Z
2021-04-05T00:00:00Z
2022-05-25T10:12:46Z
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dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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dc.identifier.uri.fl_str_mv http://hdl.handle.net/20.500.12207/5503
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dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2304-8158
https://doi.org/10.3390/foods10040780
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