Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies

Abstract

Fresh fish is a highly perishable food characterized by a short shelf-life, and for this reason, it must be properly handled and stored to slow down its deterioration and to ensure microbial safety and marketable shelf-life. Modern consumers seek fresh-like, minimally processed foods due to the raising concerns regarding the use of preservatives in foods, as is the case of fresh fish. Given this, emergent preservation techniques are being evaluated as a complement or even replacement of conventional preservation methodologies, to assure food safety and extend shelf-life without compromising food safety. This paper reviews the main mechanisms responsible for fish spoilage and the use of conventional physical methodologies to preserve fresh fish, encompassing the main effects of each methodology on microbiological and chemical quality aspects of this highly perishable food. In this sense, conventional storage procedures (refrigeration and freezing) are counterpointed with more recent cold-based storage methodologies, namely chilling and superchilling. In addition, the use of novel food packaging methodologies (edible films and coatings) is also presented and discussed, along with a new storage methodology, hyperbaric storage, that states storage pressure control to hurdle microbial development and slow down organoleptic decay at subzero, refrigeration, and room temperatures.

Keywords: chilling/refrigeration; edible coatings; freezing; fresh fish; hyperbaric storage; shelf-life; spoilage.

Figure 1

Degradation of trimethylamine and its N-oxide compounds [5].

Figure 2

Schematic representation of the energetic costs and environmental impact of hyperbaric storage at uncontrolled room temperature compared to conventional refrigeration [99,100].

Figure 3

Schematic representation of the advantages of hyperbaric storage at room temperature compared to conventional refrigeration [102].