The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies
Marine foods are highly perishable products due to their high content of polyunsaturated fatty acids, which can be readily oxidized to form peroxides and secondary oxidation products, thus conferring such foods undesirable organoleptic characteristics and generating harmful compounds that are detrim...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/7/1097 |
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| author | María Dolores Suárez-Medina María Isabel Sáez-Casado Tomás Martínez-Moya Miguel Ángel Rincón-Cervera |
| author_facet | María Dolores Suárez-Medina María Isabel Sáez-Casado Tomás Martínez-Moya Miguel Ángel Rincón-Cervera |
| author_sort | María Dolores Suárez-Medina |
| collection | DOAJ |
| description | Marine foods are highly perishable products due to their high content of polyunsaturated fatty acids, which can be readily oxidized to form peroxides and secondary oxidation products, thus conferring such foods undesirable organoleptic characteristics and generating harmful compounds that are detrimental to the health of consumers. The use of preservation methods that minimize lipid oxidation is required in the fishing and aquaculture industries. Low temperature storage (chilling or freezing) is one of the most commonly used preservation methods for fish and seafood, although it has been shown that the oxidation of the lipid fraction of such products is partially but not completely inhibited at low temperatures. The extent of lipid oxidation depends on the species and the storage temperature and time, among other factors. This paper reviews the effect of low temperature storage on the lipid quality of fish, either alone or in combination with other preservation techniques. The use of antioxidant additives, high hydrostatic pressure, irradiation, ozonation, ultrasounds, pulsed electric fields, and the design of novel packaging can help preserve chilled or frozen fish products, although further research is needed to develop more efficient fish preservation processes from an economic, nutritional, sensory, and sustainable standpoint. |
| first_indexed | 2024-04-24T10:45:05Z |
| format | Article |
| id | doaj.art-fb42b02b301a4ef28dd8eec361d37ea3 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-24T10:45:05Z |
| publishDate | 2024-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-fb42b02b301a4ef28dd8eec361d37ea32024-04-12T13:18:40ZengMDPI AGFoods2304-81582024-04-01137109710.3390/foods13071097The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation TechnologiesMaría Dolores Suárez-Medina0María Isabel Sáez-Casado1Tomás Martínez-Moya2Miguel Ángel Rincón-Cervera3Department of Biology and Geology, CEIMAR, University of Almería, 04120 Almería, SpainDepartment of Biology and Geology, CEIMAR, University of Almería, 04120 Almería, SpainDepartment of Biology and Geology, CEIMAR, University of Almería, 04120 Almería, SpainInstitute of Nutrition and Food Technology, University of Chile, Santiago 7830490, ChileMarine foods are highly perishable products due to their high content of polyunsaturated fatty acids, which can be readily oxidized to form peroxides and secondary oxidation products, thus conferring such foods undesirable organoleptic characteristics and generating harmful compounds that are detrimental to the health of consumers. The use of preservation methods that minimize lipid oxidation is required in the fishing and aquaculture industries. Low temperature storage (chilling or freezing) is one of the most commonly used preservation methods for fish and seafood, although it has been shown that the oxidation of the lipid fraction of such products is partially but not completely inhibited at low temperatures. The extent of lipid oxidation depends on the species and the storage temperature and time, among other factors. This paper reviews the effect of low temperature storage on the lipid quality of fish, either alone or in combination with other preservation techniques. The use of antioxidant additives, high hydrostatic pressure, irradiation, ozonation, ultrasounds, pulsed electric fields, and the design of novel packaging can help preserve chilled or frozen fish products, although further research is needed to develop more efficient fish preservation processes from an economic, nutritional, sensory, and sustainable standpoint.https://www.mdpi.com/2304-8158/13/7/1097marine foodslow temperature storagelipid qualitypolyunsaturated fatty acidsantioxidants |
| spellingShingle | María Dolores Suárez-Medina María Isabel Sáez-Casado Tomás Martínez-Moya Miguel Ángel Rincón-Cervera The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies Foods marine foods low temperature storage lipid quality polyunsaturated fatty acids antioxidants |
| title | The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies |
| title_full | The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies |
| title_fullStr | The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies |
| title_full_unstemmed | The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies |
| title_short | The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies |
| title_sort | effect of low temperature storage on the lipid quality of fish either alone or combined with alternative preservation technologies |
| topic | marine foods low temperature storage lipid quality polyunsaturated fatty acids antioxidants |
| url | https://www.mdpi.com/2304-8158/13/7/1097 |
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