Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish-A Review

Area of Science:

• Food Science and Technology
• Microbiology
• Chemical Engineering

Background:

• Fresh fish is highly perishable with a limited shelf-life under refrigeration.
• Deterioration is influenced by microbial growth and lipid oxidation.
• Traditional preservation methods include vacuum packaging and modified atmosphere packaging.

Purpose of the Study:

• To review recent advances in chemical-based approaches for fresh fish preservation.
• To evaluate the efficacy of these methods, applied individually or in combination.
• To discuss the impact on fresh fish quality and shelf-life.

Main Methods:

• Review of chemical additives (organic acids, natural extracts) applied directly or via active packaging.
• Integration of chemical treatments with vacuum packaging and modified atmosphere packaging.
• Combination with icing systems for synergistic effects.

Main Results:

• Chemical-based strategies, including organic acids and natural extracts, show significant potential.
• Active packaging incorporating these compounds provides a hurdle effect against microbial development and oxidation.
• Combined approaches, especially with icing, positively influence fresh fish quality and extend shelf-life.

Conclusions:

• Chemical-based strategies are crucial for improving fresh fish preservation.
• These methods offer a significant hurdle effect, enhancing shelf-life and quality.
• Further research into chemical-based preservation for fresh fish is expected to grow.