Research Progress on Nutritional Value, Preservation and Processing of Fish-A Review

doi:10.3390/foods11223669

Review

. 2022 Nov 16;11(22):3669.

doi: 10.3390/foods11223669.

Research Progress on Nutritional Value, Preservation and Processing of Fish-A Review

Ahtisham Ali¹, Shuai Wei¹, Adnan Ali², Imran Khan³, Qinxiu Sun¹, Qiuyu Xia¹, Zefu Wang¹, Zongyuan Han¹, Yang Liu¹, Shucheng Liu^{1

4}

Affiliations

¹ College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China.
² Livestock & Dairy Development Department, Abbottabad 22080, Pakistan.
³ Department of Food Science and Technology, The University of Haripur, Haripur 22620, Pakistan.
⁴ Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.

PMID: 36429260
PMCID: PMC9689683
DOI: 10.3390/foods11223669

Review

Research Progress on Nutritional Value, Preservation and Processing of Fish-A Review

Ahtisham Ali et al. Foods. 2022.

. 2022 Nov 16;11(22):3669.

doi: 10.3390/foods11223669.

Authors

Ahtisham Ali¹, Shuai Wei¹, Adnan Ali², Imran Khan³, Qinxiu Sun¹, Qiuyu Xia¹, Zefu Wang¹, Zongyuan Han¹, Yang Liu¹, Shucheng Liu^{1

4}

Affiliations

¹ College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, Guangdong Provincial Engineering Technology Research Centre of Seafood, Zhanjiang 524088, China.
² Livestock & Dairy Development Department, Abbottabad 22080, Pakistan.
³ Department of Food Science and Technology, The University of Haripur, Haripur 22620, Pakistan.
⁴ Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.

PMID: 36429260
PMCID: PMC9689683
DOI: 10.3390/foods11223669

Abstract

The global population has rapidly expanded in the last few decades and is continuing to increase at a rapid pace. To meet this growing food demand fish is considered a balanced food source due to their high nutritious value and low cost. Fish are rich in well-balanced nutrients, a good source of polyunsaturated fatty acids and impose various health benefits. Furthermore, the most commonly used preservation technologies including cooling, freezing, super-chilling and chemical preservatives are discussed, which could prolong the shelf life. Non-thermal technologies such as pulsed electric field (PEF), fluorescence spectroscopy, hyperspectral imaging technique (HSI) and high-pressure processing (HPP) are used over thermal techniques in marine food industries for processing of most economical fish products in such a way as to meet consumer demands with minimal quality damage. Many by-products are produced as a result of processing techniques, which have caused serious environmental pollution. Therefore, highly advanced technologies to utilize these by-products for high-value-added product preparation for various applications are required. This review provides updated information on the nutritional value of fish, focusing on their preservation technologies to inhibit spoilage, improve shelf life, retard microbial and oxidative degradation while extending the new applications of non-thermal technologies, as well as reconsidering the values of by-products to obtain bioactive compounds that can be used as functional ingredients in pharmaceutical, cosmetics and food processing industries.

Keywords: by-products; fish; nutrition; preservation; processing.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

**Figure 1**
Bioactive compounds present in various parts of fish.

**Figure 2**
Advantages of various resulting factors obtained from preservation technology of fish.

**Figure 3**
Antimicrobial mechanism of organic acids in a fish bacterial cell. ATP: Adenosine triphosphate; ADP: Adenosine diphosphate.

**Figure 4**
Mechanism of action of antioxidants against oxidation prevention. ROS stands for reactive oxygen species.

**Figure 5**
General processing steps involved in the extraction of bio-molecules and their various industrial applications.

See this image and copyright information in PMC

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References

1. Frisch A.J., Cameron D.S., Pratchett M.S., Williamson D.H., Williams A.J., Reynolds A.D., Hoey A.S., Rizzari J.R., Evans L., Kerrigan B., et al. Key aspects of the biology, fisheries and management of Coral grouper. Rev. Fish Biol. Fish. 2016;26:303–325. doi: 10.1007/s11160-016-9427-0. - DOI
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1. Tavares J., Martins A., Fidalgo L.G., Lima V., Amaral R.A., Pinto C.A., Silva A.M., Saraiva J.A. Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies. Foods. 2021;10:780. doi: 10.3390/foods10040780. - DOI - PMC - PubMed
1. Hassanien H.A., Al-Rashada Y. Assessment of genetic diversity and phylogenetic relationship among grouper species Epinephelus spp. from the Saudi waters of the Arabian Gulf. Saud. J. Biol. Sci. 2021;28:1779–1786. doi: 10.1016/j.sjbs.2020.12.020. - DOI - PMC - PubMed
1. Luo J., Amenyogbe E., Fu W.-j., Huang J.-s., Chen G. Hepatic transcriptome profiles reveal the hepatoprotective effects of dietary quercetin and sodium quercetin-5′-sulfonates supplementation in hybrid grouper (Epinephelus fuscoguttatus♀× Epinephelus polyphekadion♂) Aquaculture. 2022;2022:738483. doi: 10.1016/j.aquaculture.2022.738483. - DOI

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[1] Frisch A.J., Cameron D.S., Pratchett M.S., Williamson D.H., Williams A.J., Reynolds A.D., Hoey A.S., Rizzari J.R., Evans L., Kerrigan B., et al. Key aspects of the biology, fisheries and management of Coral grouper. Rev. Fish Biol. Fish. 2016;26:303–325. doi: 10.1007/s11160-016-9427-0. - DOI

[2] Frisch A.J., Cameron D.S., Pratchett M.S., Williamson D.H., Williams A.J., Reynolds A.D., Hoey A.S., Rizzari J.R., Evans L., Kerrigan B., et al. Key aspects of the biology, fisheries and management of Coral grouper. Rev. Fish Biol. Fish. 2016;26:303–325. doi: 10.1007/s11160-016-9427-0. - DOI

[3] Pedro S., Nunes M.L. Reducing Salt in Foods. 2nd ed. Woodhead Publishing; Thorston, UK: 2019. Reducing salt levels in seafood products; pp. 185–211.

[4] Pedro S., Nunes M.L. Reducing Salt in Foods. 2nd ed. Woodhead Publishing; Thorston, UK: 2019. Reducing salt levels in seafood products; pp. 185–211.

[5] Tavares J., Martins A., Fidalgo L.G., Lima V., Amaral R.A., Pinto C.A., Silva A.M., Saraiva J.A. Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies. Foods. 2021;10:780. doi: 10.3390/foods10040780. - DOI - PMC - PubMed

[6] Tavares J., Martins A., Fidalgo L.G., Lima V., Amaral R.A., Pinto C.A., Silva A.M., Saraiva J.A. Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies. Foods. 2021;10:780. doi: 10.3390/foods10040780. - DOI - PMC - PubMed

[7] Hassanien H.A., Al-Rashada Y. Assessment of genetic diversity and phylogenetic relationship among grouper species Epinephelus spp. from the Saudi waters of the Arabian Gulf. Saud. J. Biol. Sci. 2021;28:1779–1786. doi: 10.1016/j.sjbs.2020.12.020. - DOI - PMC - PubMed

[8] Hassanien H.A., Al-Rashada Y. Assessment of genetic diversity and phylogenetic relationship among grouper species Epinephelus spp. from the Saudi waters of the Arabian Gulf. Saud. J. Biol. Sci. 2021;28:1779–1786. doi: 10.1016/j.sjbs.2020.12.020. - DOI - PMC - PubMed

[9] Luo J., Amenyogbe E., Fu W.-j., Huang J.-s., Chen G. Hepatic transcriptome profiles reveal the hepatoprotective effects of dietary quercetin and sodium quercetin-5′-sulfonates supplementation in hybrid grouper (Epinephelus fuscoguttatus♀× Epinephelus polyphekadion♂) Aquaculture. 2022;2022:738483. doi: 10.1016/j.aquaculture.2022.738483. - DOI

[10] Luo J., Amenyogbe E., Fu W.-j., Huang J.-s., Chen G. Hepatic transcriptome profiles reveal the hepatoprotective effects of dietary quercetin and sodium quercetin-5′-sulfonates supplementation in hybrid grouper (Epinephelus fuscoguttatus♀× Epinephelus polyphekadion♂) Aquaculture. 2022;2022:738483. doi: 10.1016/j.aquaculture.2022.738483. - DOI

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Research Progress on Nutritional Value, Preservation and Processing of Fish-A Review

Affiliations

Research Progress on Nutritional Value, Preservation and Processing of Fish-A Review

Authors

Affiliations

Abstract

Conflict of interest statement

Figures

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Cited by

References

Publication types

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