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Innovations in seafood preservation and storage

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Abstract

The increasing amount of farmed fish cannot be easily absorbed by the market as only fresh fish. The production and promotion of value-added fresh and processed fish products, which could fulfil consumers’ present demands, may represent a solution to this problem. The aim of this paper is to review some of the most recent technologies, such as surface decontamination, use of “natural” additives and compounds, active packaging, used or experimented with to prolong shelf life, while ensuring the safety of fresh fish and fishery products.

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Abbreviations

AHLs:

acylated homoserine lactones

LAB:

Lactic Acid Bacteria

L.m. :

Listeria monocytogenes

MAP:

modified-atmosphere packaging

SSOs:

Specific Spoilage Organisms

TMA:

trimethylamine

TVN:

total volatile nitrogen

VP:

vacuum packaging

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Authors and Affiliations

  1. Dipartimento di Scienze Zootecniche e Ispezione degli Alimenti, Università degli Studi di Napoli “Federico II”, via F. Delpino 1, 80137, Napoli, Italy

    M. L. Cortesi & A. Anastasio

  2. Dipartimento di Sanità Pubblica Veterinaria, Università degli Studi di Messina, Messina, Italy

    A. Panebianco & A. Giuffrida

Authors
  1. M. L. Cortesi
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  2. A. Panebianco
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  3. A. Giuffrida
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  4. A. Anastasio
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Correspondence to M. L. Cortesi.

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Cortesi, M.L., Panebianco, A., Giuffrida, A. et al. Innovations in seafood preservation and storage. Vet Res Commun 33 (Suppl 1), 15–23 (2009). https://doi.org/10.1007/s11259-009-9241-4

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  • DOI: https://doi.org/10.1007/s11259-009-9241-4

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