Antimicrobial seafood packaging: a review

Area of Science:

• Food Science
• Microbiology
• Materials Science

Background:

• Microbial spoilage significantly impacts seafood quality and safety.
• Specific spoilage organisms (SSOs) are key contributors to undesirable off-flavors in seafood.
• Controlling microbial growth is crucial for extending seafood shelf-life and maintaining consumer acceptability.

Purpose of the Study:

• To review organic antimicrobial packaging systems for seafood.
• To evaluate the antimicrobial efficiency of various compounds within film structures.
• To highlight the role of antimicrobial agents in improving seafood safety and quality.

Main Methods:

• Review of existing literature on antimicrobial packaging for seafood.
• Analysis of studies evaluating organic acids, enzymes, bacteriocins, and inorganic compounds (e.g., AgSiO2, ZnO).
• Assessment of antimicrobial efficacy within film structures for seafood applications.

Main Results:

• Various antimicrobial substances, including organic acids and inorganic compounds, show potential in film packaging.
• Antimicrobial packaging effectively targets specific spoilage organisms (SSOs) in seafood.
• These systems contribute to enhanced seafood safety and sensory quality.

Conclusions:

• Antimicrobial packaging is a promising strategy for controlling seafood spoilage.
• Organic and inorganic antimicrobial agents integrated into films can significantly improve seafood preservation.
• Further research into these packaging systems can lead to better seafood products.