Next Article in Journal
Expiration Date of Ready-to-Eat Salads: Effects on Microbial Load and Biochemical Attributes
Previous Article in Journal
Four Types of TiO2 Reduced the Growth of Selected Lactic Acid Bacteria Strains
Review

Recent Developments in Seafood Packaging Technologies

1
Department of Chemistry, Faculty of Natural Sciences, University of Ioannina, 45110 Ioannina, Greece
2
Faculty of Agriculture, University of Ioannina, 47100 Arta, Greece
*
Author to whom correspondence should be addressed.
Academic Editor: Joaquin Gomez Estaca
Foods 2021, 10(5), 940; https://doi.org/10.3390/foods10050940
Received: 29 March 2021 / Revised: 15 April 2021 / Accepted: 21 April 2021 / Published: 25 April 2021
(This article belongs to the Special Issue Innovative Muscle Foods Preservation and Packaging Technologies)
Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, consumers prefer fresh, minimally processed seafood products that maintain their initial quality properties. The present article aims to review the literature over the past decade on: (i) innovative, individual packaging technologies applied to extend the shelf life of fish and fishery products, (ii) the most common combinations of the above technologies applied as multiple hurdles to maximize the shelf life of seafood products, and (iii) the respective food packaging legislation. Packaging technologies covered include: Modified atmosphere packaging; vacuum packaging; vacuum skin packaging; active food packaging, including oxygen scavengers; carbon dioxide emitters; moisture regulators; antioxidant and antimicrobial packaging; intelligent packaging, including freshness indicators; time–temperature indicators and leakage indicators; retort pouch processing and edible films; coatings/biodegradable packaging, used individually or in combination for maximum preservation potential. View Full-Text
Keywords: seafood spoilage; packaging technologies; packaging legislation seafood spoilage; packaging technologies; packaging legislation
Show Figures

Figure 1

MDPI and ACS Style

Kontominas, M.G.; Badeka, A.V.; Kosma, I.S.; Nathanailides, C.I. Recent Developments in Seafood Packaging Technologies. Foods 2021, 10, 940. https://doi.org/10.3390/foods10050940

AMA Style

Kontominas MG, Badeka AV, Kosma IS, Nathanailides CI. Recent Developments in Seafood Packaging Technologies. Foods. 2021; 10(5):940. https://doi.org/10.3390/foods10050940

Chicago/Turabian Style

Kontominas, Michael G., Anastasia V. Badeka, Ioanna S. Kosma, and Cosmas I. Nathanailides 2021. "Recent Developments in Seafood Packaging Technologies" Foods 10, no. 5: 940. https://doi.org/10.3390/foods10050940

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