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Mild processing of seafood-A review.
Nanna Abel1, Bjørn Tore Rotabakk2, Jørgen Lerfall1
1Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway.
Comprehensive Reviews in Food Science and Food Safety
|December 16, 2021
Summary
Consumers want healthy seafood, but traditional methods degrade quality. Mild processing technologies offer a solution for safe, high-quality convenience seafood, with novel combinations showing great promise for future development.
Area of Science:
- Food Science and Technology
- Seafood Processing Innovations
- Consumer Product Development
Background:
- Increasing consumer demand for healthy, natural, and high-quality convenience seafood.
- Limitations of traditional processing methods (drying, extensive heating) in preserving nutrient and sensory quality.
- Need for novel processing technologies to meet market demands.
Purpose of the Study:
- To review the potential of mild thermal and nonthermal technologies for safe and high-quality seafood production.
- To discuss the applications and limitations of these technologies, individually and in combination.
- To identify knowledge gaps and future development opportunities in seafood processing.
Main Methods:
- Review of existing literature on mild thermal and nonthermal processing technologies for food products.
- Focus on technologies applicable to the fish and seafood sector.
- Analysis of potential combinations of mild heating with novel nonthermal methods.
Main Results:
- Mild processing technologies (thermal and nonthermal) show potential for producing safe seafood with good shelf life and consumer acceptance.
- Combinations of mild heating (e.g., sous vide, microwave) with novel technologies (e.g., pulsed electric field, pulsed light, cold plasma) are particularly promising.
- Significant knowledge gaps exist regarding the application of these technologies specifically to seafood.
Conclusions:
- Mild processing technologies are crucial for meeting consumer demand for healthy, high-quality seafood convenience foods.
- Further research is essential to bridge knowledge gaps and enable industrial application of novel processing combinations in the seafood sector.
- Development of these technologies can lead to improved seafood products with enhanced safety, quality, and shelf life.
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