Kontominas Michael G, Badeka Anastasia V, Kosma Ioanna S, Nathanailides Cosmas I
Department of Chemistry, Faculty of Natural Sciences, University of Ioannina, 45110 Ioannina, Greece.
Faculty of Agriculture, University of Ioannina, 47100 Arta, Greece.
Foods. 2021 Apr 25;10(5):940. doi: 10.3390/foods10050940.
Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, consumers prefer fresh, minimally processed seafood products that maintain their initial quality properties. The present article aims to review the literature over the past decade on: (i) innovative, individual packaging technologies applied to extend the shelf life of fish and fishery products, (ii) the most common combinations of the above technologies applied as multiple hurdles to maximize the shelf life of seafood products, and (iii) the respective food packaging legislation. Packaging technologies covered include: Modified atmosphere packaging; vacuum packaging; vacuum skin packaging; active food packaging, including oxygen scavengers; carbon dioxide emitters; moisture regulators; antioxidant and antimicrobial packaging; intelligent packaging, including freshness indicators; time-temperature indicators and leakage indicators; retort pouch processing and edible films; coatings/biodegradable packaging, used individually or in combination for maximum preservation potential.
海产品极易腐败，这是由于其水分活性高、pH值接近中性、不饱和脂质和非蛋白质含氮化合物含量高。因此，此类产品需要立即进行加工和/或包装，以保持其安全性和质量。与此同时，消费者更喜欢能保持其初始品质特性的新鲜、最少加工的海产品。本文旨在回顾过去十年的文献，内容包括：(i) 应用于延长鱼类和渔业产品货架期的创新型个体包装技术；(ii) 作为多重障碍应用以最大化海产品货架期的上述技术的最常见组合；(iii) 相应的食品包装法规。所涵盖的包装技术包括：气调包装；真空包装；真空贴体包装；活性食品包装，包括氧气清除剂；二氧化碳释放剂；湿度调节剂；抗氧化和抗菌包装；智能包装，包括新鲜度指示剂；时间-温度指示剂和泄漏指示剂；蒸煮袋加工和可食用薄膜；涂层/可生物降解包装，单独或组合使用以实现最大保鲜潜力。
