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

2021Journal 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.accessioned2022-07-21T15:46:54Z
dc.date.available2022-07-21T15:46:54Z
dc.date.issued2021
dc.descriptionFunding : This research paper was funded by project VALORMAR: Valorização Integral dos Recursos Marinhos: Potencial, Inovação Tecnológica e Novas Aplicações (POCI-01-0247-FEDER-024517).
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 hemical-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.citationAmaral, R.A.; Pinto, C.A.; Lima, V.; Tavares, J.; Martins, A.P.; Fidalgo, L.G.; Silva, A.M.; Gil, M.M.; Teixeira, P.; Barbosa, J.; et al. Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish—A Review. Foods 2021, 10, 2300. https://doi.org/10.3390/ foods10102300pt_PT
dc.identifier.doi10.3390/ foods10102300pt_PT
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10400.8/7389
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationPOCI-01-0247-FEDER-024517pt_PT
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationUse of emergent technologies to explore novel biopolymers structure/function relationships to obtain tailormade functionally modulated biodegradable films and coatings
dc.relationImpact of pH and water activity on food preservation by hyperbaric storage
dc.relationEvaluation of hyperbaric storage as a feasible cell preservation methodology – case studies in blood and stem cells
dc.relationThe influence of pH in key case-studies bacterial and fungal spores’ behaviour inoculated in food model solutions and food products stored under pressure hyperbaric storage
dc.relationCentre of Biotechnology and Fine Chemistry
dc.relationAQUAculture and Agriculture BIOmass side stream PROteins and bioactives for Feed, FITness and health promoting nutritional supplements
dc.relationMarine and Environmental Sciences Centre
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFresh fishpt_PT
dc.subjectSpoilagept_PT
dc.subjectOrganic acidspt_PT
dc.subjectNatural extractspt_PT
dc.subjectVacuum packagingpt_PT
dc.subjectModified atmosphere packagingpt_PT
dc.subjectActive packagingpt_PT
dc.titleChemical-based methodologies to extend the shelf life of fresh fish: a reviewpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleUse of emergent technologies to explore novel biopolymers structure/function relationships to obtain tailormade functionally modulated biodegradable films and coatings
oaire.awardTitleImpact of pH and water activity on food preservation by hyperbaric storage
oaire.awardTitleEvaluation of hyperbaric storage as a feasible cell preservation methodology – case studies in blood and stem cells
oaire.awardTitleThe influence of pH in key case-studies bacterial and fungal spores’ behaviour inoculated in food model solutions and food products stored under pressure hyperbaric storage
oaire.awardTitleCentre of Biotechnology and Fine Chemistry
oaire.awardTitleAQUAculture and Agriculture BIOmass side stream PROteins and bioactives for Feed, FITness and health promoting nutritional supplements
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oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F146009%2F2019/PT
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oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04292%2F2020/PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume10pt_PT
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