Next Article in Journal
Relationship between Prenatal Characteristics and Body Condition and Endocrine Profile in Rabbits
Next Article in Special Issue
Understanding the Interaction Effects between Dietary Lipid Content and Rearing Temperature on Growth Performance, Feed Utilization, and Fat Deposition of Sea Bass (Dicentrarchus labrax)
Previous Article in Journal
Legal Complexities of Animal Welfare in Australia: Do On-Animal Sensors Offer a Future Option?
Previous Article in Special Issue
Influence of Low Dietary Inclusion of the Microalga Nannochloropsis gaditana (Lubián 1982) on Performance, Fish Morphology, and Muscle Growth in Juvenile Gilthead Seabream (Sparus aurata)
Review

Innovative Seafood Preservation Technologies: Recent Developments

1
Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
2
Department of Agriculture, University of Ioannina, 47100 Arta, Greece
*
Author to whom correspondence should be addressed.
Animals 2021, 11(1), 92; https://doi.org/10.3390/ani11010092
Received: 11 November 2020 / Revised: 31 December 2020 / Accepted: 2 January 2021 / Published: 6 January 2021
(This article belongs to the Special Issue Emerging Issues in Aquaculture)
The present review summarizes the findings of recent studies on innovative seafood processing technologies including high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology and retort pouch processing as well as referencing the legal aspects pertaining to these technologies.
Fish and fishery products are among the food commodities of high commercial value, high-quality protein content, vitamins, minerals and unsaturated fatty acids, which are beneficial to health. However, seafood products are highly perishable and thus require proper processing to maintain their quality and safety. On the other hand, consumers, nowadays, demand fresh or fresh-like, minimally processed fishery products that do not alter their natural quality attributes. The present article reviews the results of studies published over the last 15 years in the literature on: (i) the main spoilage mechanisms of seafood including contamination with pathogens and (ii) innovative processing technologies applied for the preservation and shelf life extension of seafood products. These primarily include: high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology and retort pouch processing. View Full-Text
Keywords: seafood spoilage; food safety; high hydrostatic pressure; natural preservatives; ozonation; irradiation; pulse light technology; retort pouch processing seafood spoilage; food safety; high hydrostatic pressure; natural preservatives; ozonation; irradiation; pulse light technology; retort pouch processing
Show Figures

Figure 1

MDPI and ACS Style

Kontominas, M.G.; Badeka, A.V.; Kosma, I.S.; Nathanailides, C.I. Innovative Seafood Preservation Technologies: Recent Developments. Animals 2021, 11, 92. https://doi.org/10.3390/ani11010092

AMA Style

Kontominas MG, Badeka AV, Kosma IS, Nathanailides CI. Innovative Seafood Preservation Technologies: Recent Developments. Animals. 2021; 11(1):92. https://doi.org/10.3390/ani11010092

Chicago/Turabian Style

Kontominas, Michael G., Anastasia V. Badeka, Ioanna S. Kosma, and Cosmas I. Nathanailides. 2021. "Innovative Seafood Preservation Technologies: Recent Developments" Animals 11, no. 1: 92. https://doi.org/10.3390/ani11010092

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop