Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits

Fish products are highly perishable, requiring proper processing to maintain their quality and safety during the entire storage. Different from traditional methods used to extend the shelf-life of these products (smoking, salting, marinating, icing, chilling, freezing, drying, boiling, steaming, etc...

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Autores principales:	Barbara Speranza, Angela Racioppo, Antonio Bevilacqua, Veronica Buzzo, Piera Marigliano, Ester Mocerino, Raffaella Scognamiglio, Maria Rosaria Corbo, Gennaro Scognamiglio, Milena Sinigaglia
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	fish spoilage non-thermal atmospheric plasma pulsed electric fields pulsed light ultrasound Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/c04a7ff82bdb46088e6f51da744a7fa6
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spelling	oai:doaj.org-article:c04a7ff82bdb46088e6f51da744a7fa62021-11-25T17:36:34ZInnovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits10.3390/foods101128542304-8158https://doaj.org/article/c04a7ff82bdb46088e6f51da744a7fa62021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2854https://doaj.org/toc/2304-8158Fish products are highly perishable, requiring proper processing to maintain their quality and safety during the entire storage. Different from traditional methods used to extend the shelf-life of these products (smoking, salting, marinating, icing, chilling, freezing, drying, boiling, steaming, etc.), in recent years, some alternative methods have been proposed as innovative processing technologies able to guarantee the extension of their shelf-life while minimally affecting their organoleptic properties. The present review aims to describe the primary mechanisms of some of these innovative methods applied to preserve quality and safety of fish products; namely, non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), pulsed light (PL), ultrasounds (US) and electrolyzed water (EW) are analysed, focusing on the main results of the studies published over the last 10 years. The limits and the benefits of each method are addressed in order to provide a global overview about these promising emerging technologies and to facilitate their greater use at industrial level. In general, all the innovative methods analysed in this review have shown a good effectiveness to control microbial growth in fish products maintaining their organoleptic, nutritional and sensory characteristics. Most of the technologies have also shown the great advantage to have a lower energy consumption and shorter production times. In contrast, not all the methods are in the same development stage; thus, we suggest further investigations to develop one (or more) hurdle-like non-thermal method able to meet both food production requirements and the modern consumers’ demand.Barbara SperanzaAngela RacioppoAntonio BevilacquaVeronica BuzzoPiera MariglianoEster MocerinoRaffaella ScognamiglioMaria Rosaria CorboGennaro ScognamiglioMilena SinigagliaMDPI AGarticlefishspoilagenon-thermal atmospheric plasmapulsed electric fieldspulsed lightultrasoundChemical technologyTP1-1185ENFoods, Vol 10, Iss 2854, p 2854 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	fish spoilage non-thermal atmospheric plasma pulsed electric fields pulsed light ultrasound Chemical technology TP1-1185
spellingShingle	fish spoilage non-thermal atmospheric plasma pulsed electric fields pulsed light ultrasound Chemical technology TP1-1185 Barbara Speranza Angela Racioppo Antonio Bevilacqua Veronica Buzzo Piera Marigliano Ester Mocerino Raffaella Scognamiglio Maria Rosaria Corbo Gennaro Scognamiglio Milena Sinigaglia Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits
description	Fish products are highly perishable, requiring proper processing to maintain their quality and safety during the entire storage. Different from traditional methods used to extend the shelf-life of these products (smoking, salting, marinating, icing, chilling, freezing, drying, boiling, steaming, etc.), in recent years, some alternative methods have been proposed as innovative processing technologies able to guarantee the extension of their shelf-life while minimally affecting their organoleptic properties. The present review aims to describe the primary mechanisms of some of these innovative methods applied to preserve quality and safety of fish products; namely, non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), pulsed light (PL), ultrasounds (US) and electrolyzed water (EW) are analysed, focusing on the main results of the studies published over the last 10 years. The limits and the benefits of each method are addressed in order to provide a global overview about these promising emerging technologies and to facilitate their greater use at industrial level. In general, all the innovative methods analysed in this review have shown a good effectiveness to control microbial growth in fish products maintaining their organoleptic, nutritional and sensory characteristics. Most of the technologies have also shown the great advantage to have a lower energy consumption and shorter production times. In contrast, not all the methods are in the same development stage; thus, we suggest further investigations to develop one (or more) hurdle-like non-thermal method able to meet both food production requirements and the modern consumers’ demand.
format	article
author	Barbara Speranza Angela Racioppo Antonio Bevilacqua Veronica Buzzo Piera Marigliano Ester Mocerino Raffaella Scognamiglio Maria Rosaria Corbo Gennaro Scognamiglio Milena Sinigaglia
author_facet	Barbara Speranza Angela Racioppo Antonio Bevilacqua Veronica Buzzo Piera Marigliano Ester Mocerino Raffaella Scognamiglio Maria Rosaria Corbo Gennaro Scognamiglio Milena Sinigaglia
author_sort	Barbara Speranza
title	Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits
title_short	Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits
title_full	Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits
title_fullStr	Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits
title_full_unstemmed	Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits
title_sort	innovative preservation methods improving the quality and safety of fish products: beneficial effects and limits
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/c04a7ff82bdb46088e6f51da744a7fa6
work_keys_str_mv	AT barbarasperanza innovativepreservationmethodsimprovingthequalityandsafetyoffishproductsbeneficialeffectsandlimits AT angelaracioppo innovativepreservationmethodsimprovingthequalityandsafetyoffishproductsbeneficialeffectsandlimits AT antoniobevilacqua innovativepreservationmethodsimprovingthequalityandsafetyoffishproductsbeneficialeffectsandlimits AT veronicabuzzo innovativepreservationmethodsimprovingthequalityandsafetyoffishproductsbeneficialeffectsandlimits AT pieramarigliano innovativepreservationmethodsimprovingthequalityandsafetyoffishproductsbeneficialeffectsandlimits AT estermocerino innovativepreservationmethodsimprovingthequalityandsafetyoffishproductsbeneficialeffectsandlimits AT raffaellascognamiglio innovativepreservationmethodsimprovingthequalityandsafetyoffishproductsbeneficialeffectsandlimits AT mariarosariacorbo innovativepreservationmethodsimprovingthequalityandsafetyoffishproductsbeneficialeffectsandlimits AT gennaroscognamiglio innovativepreservationmethodsimprovingthequalityandsafetyoffishproductsbeneficialeffectsandlimits AT milenasinigaglia innovativepreservationmethodsimprovingthequalityandsafetyoffishproductsbeneficialeffectsandlimits
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Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits

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