Next Article in Journal
Maturation Process, Nutritional Profile, Bioactivities and Utilisation in Food Products of Red Pitaya Fruits: A Review
Next Article in Special Issue
Spoilage Investigation of Chill Stored Meagre (Argyrosomus regius) Using Modern Microbiological and Analytical Techniques
Previous Article in Journal
Sensory Attributes of Buckwheat Jelly (Memilmuk) with Mung Bean Starch Added to Improve Texture and Taste
Previous Article in Special Issue
How Safe to Eat Are Raw Bivalves? Host Pathogenic and Public Health Concern Microbes within Mussels, Oysters, and Clams in Greek Markets
Review

Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits

1
Department of Agriculture Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy
2
UNCI AGROALIMENTARE, Via San Sotero 32, 00165 Roma, Italy
*
Authors to whom correspondence should be addressed.
Academic Editors: Anita Jakobsen and Foteini F. Parlapani
Foods 2021, 10(11), 2854; https://doi.org/10.3390/foods10112854
Received: 24 September 2021 / Revised: 13 November 2021 / Accepted: 15 November 2021 / Published: 18 November 2021
(This article belongs to the Special Issue Spoilage Microorganism in Seafood: Prevalence and Control)
Fish products are highly perishable, requiring proper processing to maintain their quality and safety during the entire storage. Different from traditional methods used to extend the shelf-life of these products (smoking, salting, marinating, icing, chilling, freezing, drying, boiling, steaming, etc.), in recent years, some alternative methods have been proposed as innovative processing technologies able to guarantee the extension of their shelf-life while minimally affecting their organoleptic properties. The present review aims to describe the primary mechanisms of some of these innovative methods applied to preserve quality and safety of fish products; namely, non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), pulsed light (PL), ultrasounds (US) and electrolyzed water (EW) are analysed, focusing on the main results of the studies published over the last 10 years. The limits and the benefits of each method are addressed in order to provide a global overview about these promising emerging technologies and to facilitate their greater use at industrial level. In general, all the innovative methods analysed in this review have shown a good effectiveness to control microbial growth in fish products maintaining their organoleptic, nutritional and sensory characteristics. Most of the technologies have also shown the great advantage to have a lower energy consumption and shorter production times. In contrast, not all the methods are in the same development stage; thus, we suggest further investigations to develop one (or more) hurdle-like non-thermal method able to meet both food production requirements and the modern consumers’ demand. View Full-Text
Keywords: fish; spoilage; non-thermal atmospheric plasma; pulsed electric fields; pulsed light; ultrasound; electrolyzed water fish; spoilage; non-thermal atmospheric plasma; pulsed electric fields; pulsed light; ultrasound; electrolyzed water
Show Figures

Graphical abstract

MDPI and ACS Style

Speranza, B.; Racioppo, A.; Bevilacqua, A.; Buzzo, V.; Marigliano, P.; Mocerino, E.; Scognamiglio, R.; Corbo, M.R.; Scognamiglio, G.; Sinigaglia, M. Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits. Foods 2021, 10, 2854. https://doi.org/10.3390/foods10112854

AMA Style

Speranza B, Racioppo A, Bevilacqua A, Buzzo V, Marigliano P, Mocerino E, Scognamiglio R, Corbo MR, Scognamiglio G, Sinigaglia M. Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits. Foods. 2021; 10(11):2854. https://doi.org/10.3390/foods10112854

Chicago/Turabian Style

Speranza, Barbara, Angela Racioppo, Antonio Bevilacqua, Veronica Buzzo, Piera Marigliano, Ester Mocerino, Raffaella Scognamiglio, Maria R. Corbo, Gennaro Scognamiglio, and Milena Sinigaglia. 2021. "Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits" Foods 10, no. 11: 2854. https://doi.org/10.3390/foods10112854

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