Speranza Barbara, Racioppo Angela, Bevilacqua Antonio, Buzzo Veronica, Marigliano Piera, Mocerino Ester, Scognamiglio Raffaella, Corbo Maria Rosaria, Scognamiglio Gennaro, Sinigaglia Milena
Department of Agriculture Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
UNCI AGROALIMENTARE, Via San Sotero 32, 00165 Roma, Italy.
Foods. 2021 Nov 18;10(11):2854. doi: 10.3390/foods10112854.
Fish products are highly perishable, requiring proper processing to maintain their quality and safety during the entire storage. Different from traditional methods used to extend the shelf-life of these products (smoking, salting, marinating, icing, chilling, freezing, drying, boiling, steaming, etc.), in recent years, some alternative methods have been proposed as innovative processing technologies able to guarantee the extension of their shelf-life while minimally affecting their organoleptic properties. The present review aims to describe the primary mechanisms of some of these innovative methods applied to preserve quality and safety of fish products; namely, non-thermal atmospheric plasma (NTAP), pulsed electric fields (PEF), pulsed light (PL), ultrasounds (US) and electrolyzed water (EW) are analysed, focusing on the main results of the studies published over the last 10 years. The limits and the benefits of each method are addressed in order to provide a global overview about these promising emerging technologies and to facilitate their greater use at industrial level. In general, all the innovative methods analysed in this review have shown a good effectiveness to control microbial growth in fish products maintaining their organoleptic, nutritional and sensory characteristics. Most of the technologies have also shown the great advantage to have a lower energy consumption and shorter production times. In contrast, not all the methods are in the same development stage; thus, we suggest further investigations to develop one (or more) hurdle-like non-thermal method able to meet both food production requirements and the modern consumers' demand.
鱼类产品极易腐坏，需要进行适当加工，以在整个储存期间保持其质量和安全性。与用于延长这些产品保质期的传统方法（烟熏、腌制、盐渍、糖渍、冰敷、冷藏、冷冻、干燥、煮沸、蒸煮等）不同，近年来，一些替代方法已被提出，作为能够保证延长其保质期同时对其感官特性影响最小的创新加工技术。本综述旨在描述应用于保持鱼类产品质量和安全性的一些创新方法的主要机制；即分析非热大气等离子体（NTAP）、脉冲电场（PEF）、脉冲光（PL）、超声波（US）和电解水（EW），重点关注过去10年发表的研究的主要结果。阐述了每种方法的局限性和益处，以便对这些有前景的新兴技术进行全面概述，并促进它们在工业层面的更多应用。总体而言，本综述中分析的所有创新方法在控制鱼类产品中的微生物生长同时保持其感官、营养和感官特性方面均显示出良好的效果。大多数技术还显示出能耗较低和生产时间较短的巨大优势。相比之下，并非所有方法都处于相同的发展阶段；因此，我们建议进一步开展研究，以开发一种（或多种）能够满足食品生产要求和现代消费者需求的类似栅栏的非热方法。
