Tavares Jéssica, Martins Ana, Fidalgo Liliana G, Lima Vasco, Amaral Renata A, Pinto Carlos A, Silva Ana M, Saraiva Jorge A
LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
Department of Applied Technologies and Sciences, School of Agriculture, Polytechnic Institute of Beja, 7800-295 Beja, Portugal.
Foods. 2021 Apr 5;10(4):780. doi: 10.3390/foods10040780.
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.
新鲜鱼是一种极易腐坏的食物，其保质期很短。因此，必须对其进行妥善处理和储存，以减缓其变质速度，并确保微生物安全和可销售的保质期。由于消费者越来越关注食品中防腐剂的使用，现代消费者倾向于选择类似新鲜的、经过最少加工的食品，新鲜鱼就是如此。鉴于此，正在评估新兴的保鲜技术，以补充甚至取代传统的保鲜方法，确保食品安全并延长保质期，同时不影响食品安全。本文综述了导致鱼类腐败的主要机制以及使用传统物理方法保鲜新鲜鱼的情况，包括每种方法对这种极易腐坏食物的微生物和化学质量方面的主要影响。从这个意义上说，传统的储存程序（冷藏和冷冻）与更新的基于低温的储存方法，即冷却和过冷进行了对比。此外，还介绍并讨论了新型食品包装方法（可食用薄膜和涂层），以及一种新的储存方法——高压储存，该方法通过控制储存压力来抑制微生物生长，并在零下温度、冷藏温度和室温下减缓感官品质的下降。
