Hurdle technology for fish preservation
Fresh fish is a highly perishable product due to the chemical composition of fish flesh and the high microbial load on fish surface. The natural microflora that is more adopted to low temperatures results also in lower thermal bacterial shock from natural temperature to the preservation temperature...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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KeAi Communications Co., Ltd.
2020-03-01
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| Series: | Aquaculture and Fisheries |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2468550X20300186 |
| _version_ | 1797204798826610688 |
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| author | Theofania Tsironi Dimitra Houhoula Petros Taoukis |
| author_facet | Theofania Tsironi Dimitra Houhoula Petros Taoukis |
| author_sort | Theofania Tsironi |
| collection | DOAJ |
| description | Fresh fish is a highly perishable product due to the chemical composition of fish flesh and the high microbial load on fish surface. The natural microflora that is more adopted to low temperatures results also in lower thermal bacterial shock from natural temperature to the preservation temperature range. The development of new fish processing (e.g. high hydrostatic pressure, osmotic dehydration, high-intensity pulsed light) and packaging (e.g. modified atmospheres, active and intelligent packaging) methods or novel combinations of existing technologies is sought by the industry in the pursuit of producing alternative products, achieving shelf life extension, and management and reducing food waste. In 2014, processed fish was among the most active new product categories. The lack of dissemination of validated laboratory results for the seafood industry is one of the major issues preventing the uptake of minimal and nonthermal processing for fresh fish. However, it has been reported that some bacteria become more resistant under stress (e.g. psychrotolerant lactobacilli). At the same time, the application of some processing methods (e.g. thermal processing) may affect significantly the nutritional and sensory profile of the target food product. The application of several “soft hurdles” may reduce the rate of fish deterioration and spoilage caused by microbial growth. The objective of this article is to review the preservative effect of alternative hurdles on fish quality and shelf life, focusing on recent, combined applications. Keywords: Hurdles, Fish, Quality, Safety, Kinetic modelling, Shelf life |
| first_indexed | 2024-04-24T08:40:57Z |
| format | Article |
| id | doaj.art-52f57d8eb2b24a2480344e4e9ac1346e |
| institution | Directory Open Access Journal |
| issn | 2468-550X |
| language | English |
| last_indexed | 2024-04-24T08:40:57Z |
| publishDate | 2020-03-01 |
| publisher | KeAi Communications Co., Ltd. |
| record_format | Article |
| series | Aquaculture and Fisheries |
| spelling | doaj.art-52f57d8eb2b24a2480344e4e9ac1346e2024-04-16T16:09:38ZengKeAi Communications Co., Ltd.Aquaculture and Fisheries2468-550X2020-03-01526571Hurdle technology for fish preservationTheofania Tsironi0Dimitra Houhoula1Petros Taoukis2Agricultural University of Athens, Department of Food Science and Human Nutrition, Laboratory of Food Process Engineering, Greece; Corresponding author. Iera Odos 75, Athens, 11855, Greece.Department of Food Science and Technology, Faculty of Food Sciences, University of West Attica, Athens, GreeceNational Technical University of Athens, School of Chemical Engineering, Laboratory of Food Chemistry and Technology, GreeceFresh fish is a highly perishable product due to the chemical composition of fish flesh and the high microbial load on fish surface. The natural microflora that is more adopted to low temperatures results also in lower thermal bacterial shock from natural temperature to the preservation temperature range. The development of new fish processing (e.g. high hydrostatic pressure, osmotic dehydration, high-intensity pulsed light) and packaging (e.g. modified atmospheres, active and intelligent packaging) methods or novel combinations of existing technologies is sought by the industry in the pursuit of producing alternative products, achieving shelf life extension, and management and reducing food waste. In 2014, processed fish was among the most active new product categories. The lack of dissemination of validated laboratory results for the seafood industry is one of the major issues preventing the uptake of minimal and nonthermal processing for fresh fish. However, it has been reported that some bacteria become more resistant under stress (e.g. psychrotolerant lactobacilli). At the same time, the application of some processing methods (e.g. thermal processing) may affect significantly the nutritional and sensory profile of the target food product. The application of several “soft hurdles” may reduce the rate of fish deterioration and spoilage caused by microbial growth. The objective of this article is to review the preservative effect of alternative hurdles on fish quality and shelf life, focusing on recent, combined applications. Keywords: Hurdles, Fish, Quality, Safety, Kinetic modelling, Shelf lifehttp://www.sciencedirect.com/science/article/pii/S2468550X20300186 |
| spellingShingle | Theofania Tsironi Dimitra Houhoula Petros Taoukis Hurdle technology for fish preservation Aquaculture and Fisheries |
| title | Hurdle technology for fish preservation |
| title_full | Hurdle technology for fish preservation |
| title_fullStr | Hurdle technology for fish preservation |
| title_full_unstemmed | Hurdle technology for fish preservation |
| title_short | Hurdle technology for fish preservation |
| title_sort | hurdle technology for fish preservation |
| url | http://www.sciencedirect.com/science/article/pii/S2468550X20300186 |
| work_keys_str_mv | AT theofaniatsironi hurdletechnologyforfishpreservation AT dimitrahouhoula hurdletechnologyforfishpreservation AT petrostaoukis hurdletechnologyforfishpreservation |