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Review

Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies

by
Jéssica Tavares
1,
Ana Martins
1,
Liliana G. Fidalgo
1,2,
Vasco Lima
1,
Renata A. Amaral
1,
Carlos A. Pinto
1,
Ana M. Silva
3 and
Jorge A. Saraiva
1,*
1
LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
2
Department of Applied Technologies and Sciences, School of Agriculture, Polytechnic Institute of Beja, 7800-295 Beja, Portugal
3
SONAE, Lugar do Espido, Via Norte, 4471-909 Maia, Portugal
*
Author to whom correspondence should be addressed.
Foods 2021, 10(4), 780; https://doi.org/10.3390/foods10040780
Submission received: 1 March 2021 / Revised: 25 March 2021 / Accepted: 30 March 2021 / Published: 5 April 2021
(This article belongs to the Special Issue Advanced Strategies to Preserve Quality and Extend Shelf Life of Foods)
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Abstract

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.
Keywords: fresh fish; spoilage; shelf-life; chilling/refrigeration; freezing; edible coatings; hyperbaric storage fresh fish; spoilage; shelf-life; chilling/refrigeration; freezing; edible coatings; hyperbaric storage
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MDPI and ACS Style

Tavares, J.; Martins, A.; Fidalgo, L.G.; Lima, V.; Amaral, R.A.; Pinto, C.A.; Silva, A.M.; Saraiva, J.A. Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies. Foods 2021, 10, 780. https://doi.org/10.3390/foods10040780

AMA Style

Tavares J, Martins A, Fidalgo LG, Lima V, Amaral RA, Pinto CA, Silva AM, Saraiva JA. Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies. Foods. 2021; 10(4):780. https://doi.org/10.3390/foods10040780

Chicago/Turabian Style

Tavares, Jéssica, Ana Martins, Liliana G. Fidalgo, Vasco Lima, Renata A. Amaral, Carlos A. Pinto, Ana M. Silva, and Jorge A. Saraiva. 2021. "Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies" Foods 10, no. 4: 780. https://doi.org/10.3390/foods10040780

APA Style

Tavares, J., Martins, A., Fidalgo, L. G., Lima, V., Amaral, R. A., Pinto, C. A., Silva, A. M., & Saraiva, J. A. (2021). Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies. Foods, 10(4), 780. https://doi.org/10.3390/foods10040780

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