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Review

Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0

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Sustainable AgriFoodtech Innovation & Research (SAFIR), 62000 Arras, France
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Syrian Academic Expertise (SAE), Gaziantep 27200, Turkey
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Department of Biotechnology and Sustainability, Technical University of Munich, 94315 Straubing, Germany
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German Institute of Food Technologies (DIL e.V.), 49610 Quakenbrück, Germany
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Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Road of Sidi Mansour Km 6, P.O. Box 1177, Sfax 3018, Tunisia
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Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University, Nigde 51000, Turkey
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Institute of High Voltage & High Current, UniversitiTeknologi Malaysia, Skudai 81310, Malaysia
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Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain
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Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
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VetAgroSup, INRAE, Université Clermont Auvergne, UMRF, 15000 Aurillac, France
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CQM—Centro de Química da Madeira, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal
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Departamento de Química, Faculdade de CiênciasExatas e Engenharia, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal
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Institute for Biological Resources and Marine Biotechnologies, National Research Council (IRBIM-CNR), Via L. Vaccara 61, 91026 Mazara del Vallo, Italy
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Author to whom correspondence should be addressed.
Academic Editor: Anna Lante
Appl. Sci. 2022, 12(3), 1703; https://doi.org/10.3390/app12031703
Received: 17 January 2022 / Revised: 30 January 2022 / Accepted: 31 January 2022 / Published: 7 February 2022
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. View Full-Text
Keywords: fourth industrial revolutions; fish; new preservation methods; emerging technologies; thermal and nonthermal processing fourth industrial revolutions; fish; new preservation methods; emerging technologies; thermal and nonthermal processing
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MDPI and ACS Style

Hassoun, A.; Siddiqui, S.A.; Smaoui, S.; Ucak, İ.; Arshad, R.N.; Garcia-Oliveira, P.; Prieto, M.A.; Aït-Kaddour, A.; Perestrelo, R.; Câmara, J.S.; Bono, G. Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0. Appl. Sci. 2022, 12, 1703. https://doi.org/10.3390/app12031703

AMA Style

Hassoun A, Siddiqui SA, Smaoui S, Ucak İ, Arshad RN, Garcia-Oliveira P, Prieto MA, Aït-Kaddour A, Perestrelo R, Câmara JS, Bono G. Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0. Applied Sciences. 2022; 12(3):1703. https://doi.org/10.3390/app12031703

Chicago/Turabian Style

Hassoun, Abdo, Shahida A. Siddiqui, Slim Smaoui, İlknur Ucak, Rai N. Arshad, Paula Garcia-Oliveira, Miguel A. Prieto, Abderrahmane Aït-Kaddour, Rosa Perestrelo, José S. Câmara, and Gioacchino Bono. 2022. "Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0" Applied Sciences 12, no. 3: 1703. https://doi.org/10.3390/app12031703

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