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Review

Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish—A Review

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LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
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Department of Applied Technologies and Sciences, School of Agriculture, Polytechnic Institute of Beja, 7800-295 Beja, Portugal
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Sonae MC, Rua João Mendonça 529, 4464-501 Senhora da Hora, Portugal
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MARE—Marine and Environmental Sciences Centre, ESTM, Polytechnic of Leiria, 2520-620 Peniche, Portugal
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Centro de Biotecnologia e Química Fina—Laboratório Associado (CBQF), Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
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Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda, Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain
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Author to whom correspondence should be addressed.
Academic Editor: Pascal Degraeve
Foods 2021, 10(10), 2300; https://doi.org/10.3390/foods10102300
Received: 8 July 2021 / Revised: 16 September 2021 / Accepted: 19 September 2021 / Published: 28 September 2021
Due to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum packaging), or by changing the natural atmosphere that is in contact with the fresh fish (modified atmosphere packaging), or by the use of chemicals generally recognized as safe: such compounds can be directly applied (by dipping or spraying) or incorporated into packaging materials and slowly migrate to the product, exerting a hurdle effect against microbial development and lipid oxidation (active packaging). This review aims to cover the most recent advances in chemical-based approaches for fresh fish preservation, applied either singly or in combination. Vacuum packaging, modified atmosphere, and active packaging preservation methodologies are presented, along with the inclusion of chemical additives, such as organic acids and natural extracts, and their combination with icing systems. Advantages and disadvantages of these methodologies and their impact on fresh fish quality and shelf-life are discussed, reaching the conclusion that both are positively influenced overall. Indeed, the contribution of chemical-based strategies for fresh fish preservation is undeniable, and is expected to be a research topic of increasing interest in the future. View Full-Text
Keywords: fresh fish; spoilage; organic acids; natural extracts; vacuum packaging; modified atmosphere packaging; active packaging fresh fish; spoilage; organic acids; natural extracts; vacuum packaging; modified atmosphere packaging; active packaging
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MDPI and ACS Style

Amaral, R.A.; Pinto, C.A.; Lima, V.; Tavares, J.; Martins, A.P.; Fidalgo, L.G.; Silva, A.M.; Gil, M.M.; Teixeira, P.; Barbosa, J.; Barba, F.J.; Saraiva, J.A. Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish—A Review. Foods 2021, 10, 2300. https://doi.org/10.3390/foods10102300

AMA Style

Amaral RA, Pinto CA, Lima V, Tavares J, Martins AP, Fidalgo LG, Silva AM, Gil MM, Teixeira P, Barbosa J, Barba FJ, Saraiva JA. Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish—A Review. Foods. 2021; 10(10):2300. https://doi.org/10.3390/foods10102300

Chicago/Turabian Style

Amaral, Renata A., Carlos A. Pinto, Vasco Lima, Jéssica Tavares, Ana P. Martins, Liliana G. Fidalgo, Ana M. Silva, Maria M. Gil, Paula Teixeira, Joana Barbosa, Francisco J. Barba, and Jorge A. Saraiva. 2021. "Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish—A Review" Foods 10, no. 10: 2300. https://doi.org/10.3390/foods10102300

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