Fresh fish degradation and advances in preservation using physical emerging technologies
Autor(a) principal: | |
---|---|
Data de Publicação: | 2021 |
Outros Autores: | , , , , , , |
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. |
id |
RCAP_a11152d41d45457510a5221fca8e5cd9 |
---|---|
oai_identifier_str |
oai:repositorio.ipbeja.pt:20.500.12207/5503 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
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 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/20.500.12207/5503 |
url |
http://hdl.handle.net/20.500.12207/5503 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
2304-8158 https://doi.org/10.3390/foods10040780 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
_version_ |
1799129868911247360 |