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Chemical-based methodologies approaches to extend the shelf life of fresh fish — a review

2021-09-28Journal article Open access
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dc.contributor.authorAmaral, Renata A.
dc.contributor.authorPinto, Carlos A.
dc.contributor.authorLima, Vasco
dc.contributor.authorTavares, Jéssica
dc.contributor.authorMartins, Ana P.
dc.contributor.authorFidalgo, Liliana G.
dc.contributor.authorSilva, Ana M.
dc.contributor.authorGil, Maria M.
dc.contributor.authorTeixeira, Paula
dc.contributor.authorBarbosa, Joana
dc.contributor.authorBarba, Francisco J.
dc.contributor.authorSaraiva, Jorge A.
dc.date.accessioned2021-10-11T17:13:28Z
dc.date.available2021-10-11T17:13:28Z
dc.date.issued2021-09-28
dc.description.abstractDue to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum packaging), or by changing the natural atmosphere that is in contact with the fresh fish (modified atmosphere packaging), or by the use of chemicals generally recognized as safe: such compounds can be directly applied (by dipping or spraying) or incorporated into packaging materials and slowly migrate to the product, exerting a hurdle effect against microbial development and lipid oxidation (active packaging). This review aims to cover the most recent advances in chemical-based approaches for fresh fish preservation, applied either singly or in combination. Vacuum packaging, modified atmosphere, and active packaging preservation methodologies are presented, along with the inclusion of chemical additives, such as organic acids and natural extracts, and their combination with icing systems. Advantages and disadvantages of these methodologies and their impact on fresh fish quality and shelf-life are discussed, reaching the conclusion that both are positively influenced overall. Indeed, the contribution of chemical-based strategies for fresh fish preservation is undeniable, and is expected to be a research topic of increasing interest in the future.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/foods10102300pt_PT
dc.identifier.eid85116088913
dc.identifier.issn2304-8158
dc.identifier.pmcPMC8534769
dc.identifier.pmid34681354
dc.identifier.urihttp://hdl.handle.net/10400.14/35494
dc.identifier.wos000717014000001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectActive packagingpt_PT
dc.subjectFresh fishpt_PT
dc.subjectModified atmosphere packagingpt_PT
dc.subjectNatural extractspt_PT
dc.subjectOrganic acidspt_PT
dc.subjectSpoilagept_PT
dc.subjectVacuum packagingpt_PT
dc.titleChemical-based methodologies approaches to extend the shelf life of fresh fish — a reviewpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue10pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume10pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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