Study on the quality of fish products based on different preservation techniques: a review

Abstract

This study aims to provide a summary of the most common procedures and how fish quality varies from harvest to plate. Fish is frequently seen as a challenging culinary product due to its proclivity for spoilage, oxidation, and the development of off-flavours as a result of improper treatment. Several variables have a major impact on the nutritional and sensory quality of fish preservation. In this study, the most widely utilized storing and preservation methods for fish will be discussed, as well as their influence on overall quality. It's critical to tailor processing to the unique needs of a product like fish, which is susceptible to bacterial deterioration and oxidation. However, items with excellent quality, good sensory characteristics, and a positive nutritional value may be obtained by combining and using preservation strategies in a creative way.

Keywords:
fish; refrigeration; microbial spoilage; preservation techniques

1 Introduction

Seafood and fish items, including aquatic plants, are nutritionally important, including healthy quantities of vitamins, vital minerals, lipids, and protein (Breda et al., 2017; Neiva et al., 2011). There is a strong relationship between eating fish and seafood and improving one's health and life expectancy. According to Tacon & Metian (2018), the country with the best average lifespan and the lowest rates of obesity and cardiovascular illness consumes considerably more aquatic fat and protein than the United States, where obesity and cardiovascular disease are big problems right now. Sealife regarded as foods is often low in calories, lean, and high in omega-3 (n-3) long-chain polyunsaturated fatty acids (LC-PUFA). Different health characteristics, such as neural and brain development, arteriosclerosis, diabetes, obesity, and metabolic syndrome, have been shown to benefit from n-3 PUFA (Denisenko et al., 2020; Liu et al., 2020; Zehr & Walker, 2018).

On the other hand, fish is frequently seen as a challenging culinary product due to its proclivity for spoilage, oxidation, and the development of off-flavors as a result of improper handling or storage. Several factors, such as the fish's diet, handling, and storage, substantially impact maintaining high nutritional quality in fish. In this study, the most widely utilized processing and storage methods for fish will be discussed, as well as their influence on overall quality. The goal is to provide an overview of the most common fish preservation techniques and procedures and the quality changes that occur as a result of them.

2 Techniques based on temperature

2.1 Cooling

Fresh fish is typically delivered and marketed on flaked ice, which keeps the temperature about 0 °C. Freshness can be maintained by refrigeration or cooling, but it will not kill or remove bacteria or stop the enzymatic activity. Most biological deterioration processes are slowed down (Yu et al., 2019). Melgosa et al. (2021) demonstrated that, for example, hydrolysis was three times quicker at 20 ^oC than at 0 ^oC in cod. Furthermore, at lower temperatures, microbial development slows.

On the other hand, psychotropic bacteria flourish around 0°C and may degrade food quickly, even at cold temperatures. The rate of growth of Shewanella putrefaciens at 0 ^oC is less than one-tenth of that at the optimal growth temperature (Wright et al., 2016). Colder water fish and shellfish, for example, can contain Sh. putrefaciens and thus deteriorate faster than fish from warmer waters (Gram & Melchiorsen, 1996). As a result, cold-water shrimp deteriorated more quickly than warm-water shrimp (Shakila et al., 2006).

After the fish has been killed, begin cooling as quickly as possible. For example, Jeyasanta et al. (2013) found that postponing icing for 4, 6, 8, or 10 hours reduced the storage life of Malabar trevally to 14, 10, 6, and 3 days, correspondingly, compared to an 18-day shelf life when the icing was done immediately. The shelf life of rainbow trout (Oncorhynchus mykiss) was reduced from 9–11 to 5–7 and 1–3 days, respectively, by delaying icing by 4 or 8 hours after capture. To ensure the desired shelf life, adequate refrigeration must be maintained during the whole shipping and storage duration (Alice et al., 2020). On-board fishing vessels, in addition to conventional ice flakes, chilled seawater (made by adding ice to saltwater) and mechanically refrigerated seawater (RSW) have become popular. These devices have been demonstrated to keep fish and shrimp from spoiling faster than regular ice. This was thought to be related to the usage of chilled water, which created greater anaerobic conditions. However, if partial deterioration occurs, the rotting organisms will be spread throughout the load, which is a significant disadvantage of this liquid cooling method. RSW that has had CO₂ injected into it has shown to be much more effective. Nevertheless, the CO2-modified RSW induced sensory alterations in the fish during frozen storage by increasing salt absorption and increasing rancidity (Ashie et al., 1996). Ice slurries, also known as flow ice, have been utilized more lately (Andrzejewski et al., 2010; Guzmán et al., 2021; Keys et al., 2018). Because of their greater heat exchange capacity, these water–ice systems may achieve temperatures below zero faster, protecting the fish from oxidation and dehydration. Furthermore, ice slurries have more spherical particles than flakes, resulting in less physical damage (Pamitran et al., 2013; Piñeiro et al., 2004). Different additions to the fish as well as the ice slurry have been utilized to improve the effectiveness of these ice slurries. Natural antioxidants, ozone, and organic acid combinations are examples of these substances.

The speed with which food is chilled has a significant impact on the quality of the finished product, not only in terms of oxidation and spoilage but also in terms of texture. The red muscle of fish may contract up to 52% during rigor mortis, whereas the white muscle can contract up to 15%. A condition known as cold shorting can occur when a temperature near zero or below ten °C is reached before the fish has attained rigor mortis. This will culminate in a more difficult texture and an increased chance of gaping. Because the enzyme system is no longer functional, the fish muscle tightens and cannot extend again. Due to the poor activity of calcium-related enzymes at these low temperatures, calcium ions release rapidly (Duarte et al., 2020).

2.2 Freezing

Freezing has long been thought to be an adequate strategy for preserving meat for extended periods of time (George, 1993); nevertheless, freezing can severely impact chemical and structural characteristics of muscle, such as increasing the concentration of free fatty acids (FFA) and lipid oxidation products (Zhan et al., 2018). Freezing reduces enzymatic and microbial activity, preserving taste and nutritional qualities more effectively than cold storage (Yu et al., 2020). The production of ice crystals while freezing, on the other hand, is a key moment, and the larger the ice crystals generated, the greater the danger of membrane rupture and textural damage, leading to enhanced oxidation (Sikorski & Kolakowska, 2020). During freezing, the production of tiny ice crystals should be considered essential in avoiding enhanced oxidation and textural degradation following thawing. The produced ice crystals will be smaller and more consistent if the freezing process is faster and more homogenous (Sigurgisladottir et al., 2000) (Figure 1).

Figure 1
Chub mackerel muscle fibre tissue is affected by freezing rate and freezing storage temperature.

According to Dalvi-Isfahan et al. (2019), the cells should be pliable enough to avoid being harmed by larger ice crystals. Regardless, You et al. (2021) demonstrated that slower freezing led to larger ice crystals and severe muscle fibre injury. Yet, it’s been pointed out that cryogenic freezing can cause intracellular ice crystallization in cells, which can lead to mechanical breaking. Although the breakdown of the cells does not increase fluid loss, it may enable oxygen passage to the cells and tissue, therefore increasing oxidation (Zhu et al., 2019) (Figure 2).

Figure 2
In the freezing and thawing of fish muscle tissue, the behavior of water and proteins is studied.

Pressure shift freezing or high-pressure freezing, liquid immersion freezing, cryogenic freezing, and the longer utilized air blast freezers and plate freezers are among the most recently discovered rapid freezing procedures for muscle foods. Plate freezers are ideal for common fish and goods because they guarantee optimum contact between the food and the surface. They work best at around -40 ^oC. For items of diverse forms, air blast freezers are the most effective and economical technique. The items are either put in a room or transported through a tunnel with a variable-speed cold airflow (Fidalgo et al., 2021; Hall, 2011). The flow of air can be provided horizontally and/or vertically when the goods are moving on a belt. The speed at which the product freezes will be determined by a mixture of belt speed, product load, and airflow parameters. Temperatures somewhere around -20 and 40^oC are typical for air blast freezers. In immersion freezing, the packaged items are dipped or sprayed with a liquid freezing media such as brine, propylene glycol, or ethylene glycol (Gökoğlu & Yerlikaya, 2015). This freezing technology can function at greater temperatures than plate and air blast freezers at temperatures between -6 and -20 ^oC with the same speed but higher efficiency, thanks to direct contact with the whole product surface. The same process as immersion freezing is employed in cryogenic freezing, except the liquids are liquid nitrogen or carbon dioxide instead of water (Tavares et al., 2021).

The fact that water freezes at a lower temperature under higher pressure are exploited in high-pressure or pressure-shift freezing. The products are heated to a temperature just over the melting temperature of ice at this pressure before being cooled under pressure. The pressure is then quickly released, resulting in supercooling and the production of ice crystal nucleotides in the cooled sample in an instantaneous and homogenous manner (Cziko et al., 2006). In a typical freezer, the final freezing takes place at air pressure. This method is very effective for freezing huge quantities of food. Nevertheless, until recently, the interior diameter of a large-scale high-pressure vessel has been restricted. It seldom exceeds 30 centimeters in most situations (Alizadeh et al., 2007).

Aside from alternative freezing procedures, injecting or dipping antifreeze proteins into meat or fish has shown some efficacy in forcing the production of tiny ice crystals (Mathew et al., 2019; Ustun & Turhan, 2020). Antifreeze proteins have also been found to prevent tiny ice crystals from recrystallizing into larger ice crystals (Eskandari et al., 2020).

3 High-Pressure Treatment (HPT)

The notion that high pressure may kill germs was established in 1899, but research on food preservation began in the late 1980s and early 1990s. In 1990, the Japanese market saw the introduction of the first pressure-preserved foods. High pressure has the same effect on bacteria and enzymes (Rastogi et al., 2007). On the other hand, high pressure might result in cell damage and deformation, resulting in structural alterations and damage. Changes in pressure up to a range of 100–300 MPa are stated to be likely reversible in most food products, in contrast to changes caused by temperature. However, for example, bacterial spores may withstand high pressures and may require up to 1,200 MPa to be inactivated (Abera, 2019) (Table 1).

Table 1
HPT inactivates foodborne microorganisms.

Product	Pressure	Time	Target	Microbial Reduction
Mackerel	300 MPa	5 mins	Mesophilic bacteria	1.7 log CFU/g
(Scomber scombrus)
Haddock (Melanogrammus aeglefinus)				> 1.0 log CFU/g
Mackerel (Scomber scombrus)	250-400 MPa	0-60 mins	Escherichia coli (O157:H7)	2-4 log CFU/ml
			Listeria monocytogenes (Scott A)	1-3.5 log CFU/ml
Albacore Tuna (Thunnus alalunga) minced	275-310 MPa	2-6 mins	Mesophilic microorganism	< 2 log CFU/ml
Black Tiger Shrimp (Penaeus monodon)	100-435 MPa	5 mins	Total Microorganism	0.1-1.2 log CFU/g
			Escherichia coli	0.4-1.5 log CFU/g
			Staphylococcus aureus	0.3-1.0 log CFU/g
Pacific oysters (Crassostrea gigas)	207-310 MPa	0-2 mins	Coliform	2-3 log CFU/g
Oysters	200-300 MPa	5-10 mins	Vibrio parahaemolyticus	> 7.4 log CFU/g
Oysters (Crassostrea virginica)	150-300 MPa	1-20 mins	Vibrio vulnificus	> 5.0 log CFU/ml
Atlantic salmon (Salmo salar)	0-300 MPa	15 mins	Total Aerobic	2.0-3.0 log CFU/g
Octopus (Octopus vulgaris)	150-600 MPa	6 mins	Psychrotropic bacteria	0.1-2.8 log CFU/ml
Mussels (Mytilus edulis)	300-600	2 mins	Total Aerobic	< 1.0 log CFU/g
	MPa		Pseudomonads	3.0 log CFU/g
			Coliform	2.0 log CFU/g
Dublin bay prawns (Nephrops	300-600	2 mins	Total Aerobic	1.0 log CFU/g
norvegicus)	MPa		Pseudomonads	3.0 log CFU/g
			Coliform	2.0 log CFU/g
Scallops (Pecten Maximus)	300-600	2 mins	Total Aerobic	1.0-1.5 log CFU/g
	MPa		Pseudomonads	1.0-2.0 log CFU/g
			Coliform	< 1.0 log CFU/g
Oysters (Crassostroea gigas)	300-600	2 mins	Total Aerobic	1.0 log CFU/g
	MPa		Pseudomonads	2.0 log CFU/g
			Coliform	-
Squid (Todarodes pacificus)	200-400 MPa	1-2 mins	Psychrotrophic bacteria	0.5-6.0 log CFU/g
Chilled cold-smoked salmon	0.1-250 MPa	20 mins	Listeria monocytogenes	< 0.5 log CFU/g

High pressure can denature proteins depending on their structure and kind. Rastogi et al. (2007) go over the many types of denaturation and how they are done. As a result, because high pressure can influence proteolysis, myofibrillar proteins, and muscle enzymes, the impacts on sensation and texture must also be considered. Color changes and tenderization in meat have been linked to high pressure (Figure 3).

Figure 3
The high-pressure treatment causes colour changes in sea bream (Sparus aurata L.) fillets.

For fish, both are undesirable. Ekonomou et al. (2020), on the other hand, demonstrated that inactivating Listeria monocytogenes in smoked salmon required a high-pressure treatment of 200 MPa and freezing to -18 °C. They emphasize the bacteria's inactivation by combining pressure holding duration and pressure with sub-zero temperatures. The authors also noticed a change in hue and hardness, but they decided that this would be acceptable to customers. Matějková et al. (2013) discovered that vacuum-packed trout subjected to high-pressure treatment and kept at 3.5 ^oC had lower levels of biogenic amines. They have the potential to increase the shelf life from 5–6 days to 21–28 days. Samples exhibited good organoleptic characteristics, according to the authors. On the other hand, Unni et al. (2011) came to the conclusion that the high-pressure processing of marine foods had a lot of promise. They examined the effect of 300 MPa at 20 ^oC for 5, 10, and 20 minutes and discovered lower microbial counts and trimethylamine levels, as well as higher activity of proteolytic enzymes, which resulted in more myofibrillar protein breakdown. The researchers, nevertheless, did not specify how this impacted the squid's final texture. Unlike entire fillets, gelatinized fish products such as surimi appear to benefit from the pressure treatment.

4 Modified atmosphere and vacuum packaging

During the previous few decades, packaging techniques and applications have advanced quickly. Food, particularly meat, is being stored in modified atmospheres in increasing numbers. Using this approach, a product can be stored in a specified gas mixture (Özogul et al., 2004). Ordinary aerobic bacteria like Acinetobacter and Pseudomonas are inhibited by increasing the CO₂ concentration. CO₂ also possesses fungistatic characteristics in addition to bacteriostatic ones. Oxygen, nitrogen, and carbon monoxide are the most often utilized gases (Cachaldora et al., 2013). In order to maintain a brilliant red hue, which is a symbol of freshness for customers, a relatively high amount of oxygen is retained in the package for meat. Furthermore, Clostridium botulinum type E needs oxygen to develop. Nitrogen is commonly utilized as a filter gas to keep packaging stable and avoid collapse (Arashisar et al., 2004).

Unsaturated fat is greater in fish than in animals, which increases the danger of quick oxidation of various gas combinations (Rustan & Drevon, 2005). Gas mixtures with no oxygen are typically advised for fatty fish due to the increased risk of oxidation. As a result, there have been worries about C. botulinum spreading in seafood items that have been kept with little or no oxygen (Mason & Sherratt, 2017). Sivertsvik et al. (2002) discovered that fatty fish had a narrower safety margin between spoiling and toxin generation than lean fish. Hyytiä et al. (1999) created a model to estimate the lag time of C. botulinum before toxigenesis and discovered that storage temperature accounted for 75% of the variance, while spore type, type of fish, and gas composition accounted for the remaining 2.3 percent. However, using solely CO₂ is challenging since it is extremely soluble in fish muscle and, as a result, can cause the package to collapse. As a result, nitrogen is supplied since it has low solubility in both water and muscle, allowing it to maintain the package.

Cod has been the subject of extensive study into various gas combinations and storage temperatures, with storage times ranging from 2 days at 26 °C in the air to 55–60 days at 4 °C with 75 percent CO₂ and 25 percent N₂ (Debevere & Boskou, 1996; Sivertsvik, 2007). At temperatures ranging from 0 to 4 °C, a changing environment would double or triple storage duration, depending on the gas combination, but vacuum-packed cod had an intermediate shelf life (Hansen et al., 2016). Uçak et al. (2011) used a combination of vacuum packing and super chilling to extend the shelf life of iced samples in vacuum-packed samples held at -1.4 or 3.6 ^oC from 17 to 21 days. When compared to the quality at day 0, the extremely cold samples had a firmer texture, while the ice-stored samples had a softer texture. Salmon was also shown to be more suitable for super chilling than cod, according to these researchers. Regrettably, oxidation in normal vs. vacuum packing has not been studied in these investigations.

Furthermore, studies are being conducted to better preserve fish from oxidation in modified atmospheric packaging (MAP) (Das et al., 2021; Hauzoukim & Mohanty, 2020).

5 Irradiation

Because of the antibacterial properties of ionizing radiations, food irradiation extends the shelf life of the items. Irradiation damages microbial DNA, interfering with their regular metabolic activities in the process (Sanzharova et al., 2021). Small concentrations of irradiation of 1.5–2.5 kGy were shown to be extremely efficient in killing bacteria such as Escherichia coli, Salmonella, Pseudomonas, and even prevented the formation of toxin from C. botulinum spores. On the other hand, Irradiation is known to produce hydroxyl radicals, which might result in enhanced oxidation in seafood products (Brazhnaya et al., 2019).

Microorganisms were totally eradicated in seafood at high dosages of 50 kGy, although the texture and taste were altered. Furthermore, the WHO established a 10 kGy upper limit for food processing. As a result, due to quality changes, such processing is not permitted or even desirable (Nickerson et al., 2018).

6 Conclusions

Every stage in the process, as well as added components, will have an impact on the quality of the aquatic products. It's critical to tailor the preservation method to the unique needs of a product like fish, which is susceptible to bacterial deterioration and oxidation. The preservation of general quality, sensory and textural qualities, as well as the nutritional value of fish products, can be achieved by using an optimal chilling or freezing technique in conjunction with antioxidant compounds, irradiation, or modified atmosphere packaging. To achieve the optimum effects, the cooling or freezing regimen should be meticulously planned and carried out. Because they can lower microbial counts, high-pressure treatments offer a lot of promise for marine items. On the other hand, high pressure may affect several functional and sensory features of fish, necessitating a thorough examination of processing factors for diverse species.

High pressure appears to be most beneficial in gelatinized goods like surimi, leading to a better texture. Gas mixtures with low oxygen levels must be selected when utilizing a modified atmosphere. To prevent spoiling caused by the anaerobic bacterium C. botulinum, a secondary preservation method such as chilling to 0 °C must be selected. Irradiation also has a lot of promise since it can efficiently destroy a lot of germs. High dosages, on the other hand, have been found to lower sensory characteristics and promote oxidation. Furthermore, the current analysis demonstrates that combining and using the provided storage and preservation strategies in a creative and well-planned manner will result in high-quality goods with positive nutritional content.

• Practical Application: The quality of fish products based on different preservation techniques.

References

• Abera, G. (2019). Review on high-pressure processing of foods. Cogent Food & Agriculture, 5(1), 1568725. http://dx.doi.org/10.1080/23311932.2019.1568725
  » http://dx.doi.org/10.1080/23311932.2019.1568725
• Alice, E. J., Amanullah, M., Karim, M. A., Hossain, M. A., & Islam, M. T. (2020). Effects of vacuum and modified atmosphere packaging on the biochemical and microbiological quality of sliced goonch fish (Bagarius bagarius) stored at refrigerated condition. Food Research, 4(6), 2256-2264. http://dx.doi.org/10.26656/fr.2017.4(6).287
  » http://dx.doi.org/10.26656/fr.2017.4(6).287
• Alizadeh, E., Chapleau, N., De Lamballerie, M., & Le-Bail, A. (2007). Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets. Innovative Food Science & Emerging Technologies, 8(4), 493-499. http://dx.doi.org/10.1016/j.ifset.2006.12.003
  » http://dx.doi.org/10.1016/j.ifset.2006.12.003
• Andrzejewski, W., Szlakowski, J., Mastyński, J., Mazurkiewicz, J., & Godlewska, M. (2010). Fish biomass and species composition in the Malta Reservoir, Poland. Journal of Water and Land Development, 14(1), 67-82. http://dx.doi.org/10.2478/v10025-011-0006-4
  » http://dx.doi.org/10.2478/v10025-011-0006-4
• Arashisar, Ş., Hisar, O., Kaya, M., & Yanik, T. (2004). Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets. International Journal of Food Microbiology, 97(2), 209-214. http://dx.doi.org/10.1016/j.ijfoodmicro.2004.05.024 PMid:15541807.
  » http://dx.doi.org/10.1016/j.ijfoodmicro.2004.05.024
• Ashie, I. N. A., Smith, J. P., Simpson, B. K., & Haard, N. F. (1996). Spoilage and shelf-life extension of fresh fish and shellfish. Critical Reviews in Food Science and Nutrition, 36(1–2), 87-121. http://dx.doi.org/10.1080/10408399609527720 PMid:8747101.
  » http://dx.doi.org/10.1080/10408399609527720
• Brazhnaya, I. E., Tifanyuk, A. V., Mikhaylovskaya, A. V., Sudak, S. N., & Kulik, O. M. (2019). The use of ultraviolet bactericidal radiation in the technology of manufacturing fish minced semi-finished products from low-profitable raw materials of the Northern Basin. Vestnik of MSTU, 22(3), 338-348.
• Breda, L. S., Belusso, A. C., Nogueira, B. A., Camargo, G. H., & Mitterer-Daltoe, M. L. (2017). Acceptance of fish hamburgers in school meals in the Southwest Region of Paraná, Brazil. Food Science and Technology, 37(Suppl. 1), 94-100. http://dx.doi.org/10.1590/1678-457x.34016
  » http://dx.doi.org/10.1590/1678-457x.34016
• Cachaldora, A., García, G., Lorenzo, J. M., & García-Fontán, M. C. (2013). Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of “morcilla”, a typical cooked blood sausage. Meat Science, 93(2), 220-225. http://dx.doi.org/10.1016/j.meatsci.2012.08.028 PMid:22999312.
  » http://dx.doi.org/10.1016/j.meatsci.2012.08.028
• Cziko, P. A., Evans, C. W., Cheng, C.-H. C., & DeVries, A. L. (2006). Freezing resistance of antifreeze-deficient larval Antarctic fish. The Journal of Experimental Biology, 209(Pt 3), 407-420. http://dx.doi.org/10.1242/jeb.02008 PMid:16424091.
  » http://dx.doi.org/10.1242/jeb.02008
• Dalvi-Isfahan, M., Jha, P. K., Tavakoli, J., Daraei-Garmakhany, A., Xanthakis, E., & Le-Bail, A. (2019). Review on identification, underlying mechanisms and evaluation of freezing damage. Journal of Food Engineering, 255, 50-60. http://dx.doi.org/10.1016/j.jfoodeng.2019.03.011
  » http://dx.doi.org/10.1016/j.jfoodeng.2019.03.011
• Das, K. C., Alice, E. J., Hossain, M. A., Mehbub, M. F., & Islam, M. T. (2021). Effects of vacuum and modified atmosphere packaging on the shelf life of Rohu fish (Labeo rohita) stored at refrigerated temperature (4 C). International Food Research Journal, 28(3), 586-593.
• Debevere, J., & Boskou, G. (1996). Effect of modified atmosphere packaging on the TVB/TMA-producing microflora of cod fillets. International Journal of Food Microbiology, 31(1–3), 221-229. http://dx.doi.org/10.1016/0168-1605(96)01001-X PMid:8880310.
  » http://dx.doi.org/10.1016/0168-1605(96)01001-X
• Denisenko, Y. K., Kytikova, O. Y., Novgorodtseva, T. P., Antonyuk, M. V., Gvozdenko, T. A., & Kantur, T. A. (2020). Lipid-Induced Mechanisms of Metabolic Syndrome. Journal of Obesity, 2020, 5762395. PMid:32963827.
• Duarte, A. M., Silva, F., Pinto, F. R., Barroso, S., & Gil, M. M. (2020). Quality assessment of chilled and frozen fish: mini review. Foods, 9(12), 1739. http://dx.doi.org/10.3390/foods9121739 PMid:33255842.
  » http://dx.doi.org/10.3390/foods9121739
• Ekonomou, S. I., Bulut, S., Karatzas, K. A. G., & Boziaris, I. S. (2020). Inactivation of Listeria monocytogenes in raw and hot smoked trout fillets by high hydrostatic pressure processing combined with liquid smoke and freezing. Innovative Food Science & Emerging Technologies, 64, 102427. http://dx.doi.org/10.1016/j.ifset.2020.102427
  » http://dx.doi.org/10.1016/j.ifset.2020.102427
• Eskandari, A., Leow, T. C., Rahman, M. B. A., & Oslan, S. N. (2020). Antifreeze proteins and their practical utilization in industry, medicine, and agriculture. Biomolecules, 10(12), 1649. http://dx.doi.org/10.3390/biom10121649 PMid:33317024.
  » http://dx.doi.org/10.3390/biom10121649
• Fidalgo, L. G., Simões, M. M., Casal, S., Lopes-da-Silva, J. A., Delgadillo, I., & Saraiva, J. A. (2021). Enhanced preservation of vacuum-packaged Atlantic salmon by hyperbaric storage at room temperature versus refrigeration. Scientific Reports, 11(1), 1668. http://dx.doi.org/10.1038/s41598-021-81047-4 PMid:33462264.
  » http://dx.doi.org/10.1038/s41598-021-81047-4
• George, R. M. (1993). Freezing proceseses used in the food industry. Trends in Food Science & Technology, 4(5), 134-138. http://dx.doi.org/10.1016/0924-2244(93)90032-6
  » http://dx.doi.org/10.1016/0924-2244(93)90032-6
• Gökoğlu, N., & Yerlikaya, P. (2015). Freezing and frozen storage of fish. In N. Gökoğlu & P. Yerlikaya (Eds.), Seafood Chilling, Refrigeration and Freezing (pp. 186–207). Chichester: John Wiley & Sons. http://dx.doi.org/10.1002/9781118512210.ch8
  » http://dx.doi.org/10.1002/9781118512210.ch8
• Gram, L., & Melchiorsen, J. (1996). Interaction between fish spoilage bacteria Pseudomonas sp. and Shewanella putrefaciens in fish extracts and on fish tissue. The Journal of Applied Bacteriology, 80(6), 589-595. http://dx.doi.org/10.1111/j.1365-2672.1996.tb03262.x PMid:8698659.
  » http://dx.doi.org/10.1111/j.1365-2672.1996.tb03262.x
• Guzmán, J. J. M., Braga, S. L., del Carpio Beltrán, H. J., & Coa, M. E. D. (2021). Production cost of ice slurry using a saline solution and different ice mass fractions, applied to Perico Coryphaena Hippurus artisanal fishing in Peru. In L. Soler (Ed.), 6th International Conference on Sustainable and Renewable Energy Engineering (Vol. 294, pp. 03005). Strasbourg: E3S Web of Conferences.
• Hall, G. M. (2011). Freezing and chilling of fish and fish products. In: G. M. Hall (Ed.), Fish processing sustainability and new opportunities (pp. 77–97). Oxford: Wiley-Blackwell.
• Hansen, A., Moen, B., Rødbotten, M., Berget, I., & Pettersen, M. K. (2016). Effect of vacuum or modified atmosphere packaging (MAP) in combination with a CO2 emitter on quality parameters of cod loins (Gadus morhua). Food Packaging and Shelf Life, 9, 29-37. http://dx.doi.org/10.1016/j.fpsl.2016.05.005
  » http://dx.doi.org/10.1016/j.fpsl.2016.05.005
• Hauzoukim, S. S., & Mohanty, B. (2020). Modified atmosphere packaging of fish and fishery products: a review. Journal of Entomology and Zoology Studies, 8, 651-659.
• Hyytiä, E., Hielm, S., Mokkila, M., Kinnunen, A., & Korkeala, H. (1999). Predicted and observed growth and toxigenesis by Clostridium botulinum type E in vacuum-packaged fishery product challenge tests. International Journal of Food Microbiology, 47(3), 161-169. http://dx.doi.org/10.1016/S0168-1605(98)00173-1 PMid:10359486.
  » http://dx.doi.org/10.1016/S0168-1605(98)00173-1
• Jeyasanta, K. I., Prakash, S., Carol, G. R., & Patterson, J. (2013). Deterioration due to delayed icing and its impacts on the nutritional quality of M alabar travally (C arangoides malabaricus). International Journal of Food Science & Technology, 48(3), 519-526. http://dx.doi.org/10.1111/j.1365-2621.2012.03213.x
  » http://dx.doi.org/10.1111/j.1365-2621.2012.03213.x
• Keys, D. R., Lowder, A. C., & Mireles DeWitt, C. A. (2018). Conditions for the effective chilling of fish using a nano-sized ice slurry. Journal of Food Processing and Preservation, 42(3), e13564. http://dx.doi.org/10.1111/jfpp.13564
  » http://dx.doi.org/10.1111/jfpp.13564
• Liu, R., Chen, L., Wang, Y., Zhang, G., Cheng, Y., Feng, Z., Bai, X., & Liu, J. (2020). High ratio of ω-3/ω-6 polyunsaturated fatty acids targets mTORC1 to prevent high-fat diet-induced metabolic syndrome and mitochondrial dysfunction in mice. The Journal of Nutritional Biochemistry, 79, 108330. http://dx.doi.org/10.1016/j.jnutbio.2019.108330 PMid:32179408.
  » http://dx.doi.org/10.1016/j.jnutbio.2019.108330
• Mason, R. P., & Sherratt, S. C. (2017). Omega-3 fatty acid fish oil dietary supplements contain saturated fats and oxidized lipids that may interfere with their intended biological benefits. Biochemical and Biophysical Research Communications, 483(1), 425-429. http://dx.doi.org/10.1016/j.bbrc.2016.12.127 PMid:28011269.
  » http://dx.doi.org/10.1016/j.bbrc.2016.12.127
• Matějková, K., Křížek, M., Vácha, F., & Dadáková, E. (2013). Effect of high-pressure treatment on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss). Food Chemistry, 137(1–4), 31-36. http://dx.doi.org/10.1016/j.foodchem.2012.10.011 PMid:23199987.
  » http://dx.doi.org/10.1016/j.foodchem.2012.10.011
• Mathew, S., Raman, M., Parameswaran, M. K., & Rajan, D. P. (2019). Fish and fishery products analysis: a theoretical and practical perspective Singapore: Springer Nature. http://dx.doi.org/10.1007/978-981-32-9574-2
  » http://dx.doi.org/10.1007/978-981-32-9574-2
• Melgosa, R., Marques, M., Paiva, A., Bernardo, A., Fernández, N., Sá-Nogueira, I., & Simões, P. (2021). Subcritical water extraction and hydrolysis of cod (gadus morhua) frames to produce bioactive protein extracts. Foods, 10(6), 1222. http://dx.doi.org/10.3390/foods10061222 PMid:34071297.
  » http://dx.doi.org/10.3390/foods10061222
• Neiva, C. R. P., Machado, T. M., Tomita, R. Y., Furlan, É. F., Lemos Neto, M. J., & Bastos, D. H. M. (2011). Fish crackers development from minced fish and starch: an innovative approach to a traditional product. Food Science and Technology, 31(4), 973-979. http://dx.doi.org/10.1590/S0101-20612011000400024
  » http://dx.doi.org/10.1590/S0101-20612011000400024
• Nickerson, J. T. R., Licciardello, J. J., & Ronsivalli, L. J. (2018). Radurization and radicidation: fish and shellfish In E. S. Josephson & M. S. Peterson (Eds.), Preservation of food by ionizing radiation (pp. 13–82). Boca Raton: CRC press. http://dx.doi.org/10.1201/9781351075992-2
  » http://dx.doi.org/10.1201/9781351075992-2
• Özogul, F., Polat, A., & Özogul, Y. (2004). The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus). Food Chemistry, 85(1), 49-57. http://dx.doi.org/10.1016/j.foodchem.2003.05.006
  » http://dx.doi.org/10.1016/j.foodchem.2003.05.006
• Pamitran, A. S., Ardiansyah, H. D., & Novviali, M. (2013). Characteristics of sea-water ice slurry for cooling of fish. Applied Mechanics and Materials, 388, 123-127. http://dx.doi.org/10.4028/www.scientific.net/AMM.388.123
  » http://dx.doi.org/10.4028/www.scientific.net/AMM.388.123
• Piñeiro, C., Barros-Velázquez, J., & Aubourg, S. P. (2004). Effects of newer slurry ice systems on the quality of aquatic food products: a comparative review versus flake-ice chilling methods. Trends in Food Science & Technology, 15(12), 575-582. http://dx.doi.org/10.1016/j.tifs.2004.09.005
  » http://dx.doi.org/10.1016/j.tifs.2004.09.005
• Rastogi, N. K., Raghavarao, K., Balasubramaniam, V. M., Niranjan, K., & Knorr, D. (2007). Opportunities and challenges in high pressure processing of foods. Critical Reviews in Food Science and Nutrition, 47(1), 69-112. http://dx.doi.org/10.1080/10408390600626420 PMid:17364696.
  » http://dx.doi.org/10.1080/10408390600626420
• Rustan, A. C., & Drevon, C. A. (2005). Fatty acids: structures and properties Chichester: ELS.
• Sanzharova, N. I., Kobyalko, V. O., & Polyakova, I. V. (2021). Comparison of the effectiveness of antimicrobial radiation treatment of fish preserves on different installations. IOP Conference Series: Earth and Environmental Science, 640(3), 032001. http://dx.doi.org/10.1088/1755-1315/640/3/032001
  » http://dx.doi.org/10.1088/1755-1315/640/3/032001
• Shakila, R. J., Vyla, S. A. P., Kumar, R. S., Jeyasekaran, G., & Jasmine, G. I. (2006). Stability of chloramphenicol residues in shrimp subjected to heat processing treatments. Food Microbiology, 23(1), 47-51. http://dx.doi.org/10.1016/j.fm.2005.01.012 PMid:16942985.
  » http://dx.doi.org/10.1016/j.fm.2005.01.012
• Sigurgisladottir, S., Ingvarsdottir, H., Torrissen, O. J., Cardinal, M., & Hafsteinsson, H. (2000). Effects of freezing/thawing on the microstructure and the texture of smoked Atlantic salmon (Salmo salar). Food Research International, 33(10), 857-865. http://dx.doi.org/10.1016/S0963-9969(00)00105-8
  » http://dx.doi.org/10.1016/S0963-9969(00)00105-8
• Sikorski, Z. E., & Kolakowska, A. (2020). Freezing of marine food. In Z. E. Sikorski (Ed.), Seafood: resources, nutritional composition, and preservation (pp. 111–124). Boca Raton: CRC Press. . http://dx.doi.org/10.1201/9781003068419-9
  » http://dx.doi.org/10.1201/9781003068419-9
• Sivertsvik, M. (2007). The optimized modified atmosphere for packaging of pre-rigor filleted farmed cod (Gadus morhua) is 63 ml/100 ml oxygen and 37 ml/100 ml carbon dioxide. Lebensmittel-Wissenschaft + Technologie, 40(3), 430-438. http://dx.doi.org/10.1016/j.lwt.2005.12.010
  » http://dx.doi.org/10.1016/j.lwt.2005.12.010
• Sivertsvik, M., Jeksrud, W. K., & Rosnes, J. T. (2002). A review of modified atmosphere packaging of fish and fishery products–significance of microbial growth, activities and safety. International Journal of Food Science & Technology, 37(2), 107-127. http://dx.doi.org/10.1046/j.1365-2621.2002.00548.x
  » http://dx.doi.org/10.1046/j.1365-2621.2002.00548.x
• Tacon, A. G., & Metian, M. (2018). Food matters: fish, income, and food supply: a comparative analysis. Reviews in Fisheries Science & Aquaculture, 26(1), 15-28. http://dx.doi.org/10.1080/23308249.2017.1328659
  » http://dx.doi.org/10.1080/23308249.2017.1328659
• Tavares, J., Martins, A., Fidalgo, L. G., Lima, V., Amaral, R. A., Pinto, C. A., Silva, A. M., & Saraiva, J. A. (2021). Fresh fish degradation and advances in preservation using physical emerging technologies. Foods, 10(4), 780. http://dx.doi.org/10.3390/foods10040780 PMid:33916441.
  » http://dx.doi.org/10.3390/foods10040780
• Uçak, İ., Özogul, Y., & Durmuş, M. (2011). The effects of rosemary extract combination with vacuum packing on the quality changes of Atlantic mackerel fish burgers. International Journal of Food Science & Technology, 46(6), 1157-1163. http://dx.doi.org/10.1111/j.1365-2621.2011.02610.x
  » http://dx.doi.org/10.1111/j.1365-2621.2011.02610.x
• Unni, L. E., Chauhan, O. P., Raju, P. S., & Bawa, A. S. (2011). High pressure processing of foods: present status and future strategies. International Journal of Food and Fermentation Technology, 1(1), 49-62.
• Ustun, N. S., & Turhan, S. (2020). Antifreeze proteins in foods. In H. Ramløv & D. S. Friis (Eds.), Antifreeze proteins (Vol. 2, pp. 231–260). Switzerland: Springer. http://dx.doi.org/10.1007/978-3-030-41948-6_10
  » http://dx.doi.org/10.1007/978-3-030-41948-6_10
• Wright, M. H., Matthews, B., Arnold, M. S. J., Greene, A. C., & Cock, I. E. (2016). The prevention of fish spoilage by high antioxidant Australian culinary plants: shewanella putrefaciens growth inhibition. International Journal of Food Science & Technology, 51(3), 801-813. http://dx.doi.org/10.1111/ijfs.13026
  » http://dx.doi.org/10.1111/ijfs.13026
• You, Y., Kang, T., & Jun, S. (2021). Control of ice nucleation for subzero food preservation. Food Engineering Reviews, 13(1), 15-35. http://dx.doi.org/10.1007/s12393-020-09211-6
  » http://dx.doi.org/10.1007/s12393-020-09211-6
• Yu, D., Regenstein, J. M., & Xia, W. (2019). Bio-based edible coatings for the preservation of fishery products: a review. Critical Reviews in Food Science and Nutrition, 59(15), 2481-2493. http://dx.doi.org/10.1080/10408398.2018.1457623 PMid:29584448.
  » http://dx.doi.org/10.1080/10408398.2018.1457623
• Yu, D., Wu, L., Regenstein, J. M., Jiang, Q., Yang, F., Xu, Y., & Xia, W. (2020). Recent advances in quality retention of non-frozen fish and fishery products: a review. Critical Reviews in Food Science and Nutrition, 60(10), 1747-1759. http://dx.doi.org/10.1080/10408398.2019.1596067 PMid:30924360.
  » http://dx.doi.org/10.1080/10408398.2019.1596067
• Zehr, K. R., & Walker, M. K. (2018). Omega-3 polyunsaturated fatty acids improve endothelial function in humans at risk for atherosclerosis: a review. Prostaglandins & Other Lipid Mediators, 134, 131-140. http://dx.doi.org/10.1016/j.prostaglandins.2017.07.005 PMid:28802571.
  » http://dx.doi.org/10.1016/j.prostaglandins.2017.07.005
• Zhan, X., Sun, D.-W., Zhu, Z., & Wang, Q.-J. (2018). Improving the quality and safety of frozen muscle foods by emerging freezing technologies: a review. Critical Reviews in Food Science and Nutrition, 58(17), 2925-2938. http://dx.doi.org/10.1080/10408398.2017.1345854 PMid:28723226.
  » http://dx.doi.org/10.1080/10408398.2017.1345854
• Zhu, Z., Zhou, Q., & Sun, D.-W. (2019). Measuring and controlling ice crystallization in frozen foods: a review of recent developments. Trends in Food Science & Technology, 90, 13-25. http://dx.doi.org/10.1016/j.tifs.2019.05.012
  » http://dx.doi.org/10.1016/j.tifs.2019.05.012

Publication Dates

• Publication in this collection
  03 June 2022
• Date of issue
  2022

History

• Received
  05 June 2021
• Accepted
  21 Nov 2021