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Author Spotlight: Developing Efficient Cryopreservation and Biobanking Technologies for Global Reef Restoration

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Innovative Seafood Preservation Technologies: Recent Developments.

Michael G Kontominas¹, Anastasia V Badeka¹, Ioanna S Kosma¹

¹Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece.

Animals : an Open Access Journal From MDPI

|January 9, 2021

Summary

This review explores seafood spoilage mechanisms and innovative preservation technologies like high hydrostatic pressure and ozonation. It highlights methods to extend shelf life while maintaining fresh-like quality for consumers.

Keywords:

food safety high hydrostatic pressure irradiation natural preservatives ozonation pulse light technology retort pouch processing seafood spoilage

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Area of Science:

Food Science
Marine Biology
Biotechnology

Background:

Seafood is a valuable source of nutrients but is highly perishable.
Consumer demand is shifting towards minimally processed, fresh-like seafood products.
Maintaining seafood quality and safety necessitates effective preservation strategies.

Purpose of the Study:

To review seafood spoilage mechanisms.
To examine innovative processing technologies for seafood preservation.
To assess methods for extending seafood shelf life over the last 15 years.

Main Methods:

Literature review of studies published in the last 15 years.
Analysis of seafood spoilage pathways, including microbial contamination.
Evaluation of novel processing techniques such as high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulsed light, and retort pouch processing.

Main Results:

Identified key spoilage mechanisms in fish and fishery products.
Detailed various innovative technologies applied to seafood preservation.
Highlighted the potential of these technologies in extending shelf life and maintaining quality.

Conclusions:

Innovative processing technologies offer promising solutions for seafood preservation.
These methods can help meet consumer demand for fresh-like, safe, and high-quality seafood products.
Further research and application of these technologies are crucial for the seafood industry.