← Back to Search
Recent Advances In Quality Retention Of Non-frozen Fish And Fishery Products: A Review
D. Yu, L. Wu, J. Regenstein, Q. Jiang, F. Yang, Y. Xu, W. Xia
Published 2019 · Business, Medicine
Download PDFAnalyze on Scholarcy
Abstract Fishery products are delicious, nutritional and healthy foods, and their popularity in today’s market is growing. With the changes in consumer consumption expectations as well as the development of reliable cold-chains, fresh preprocessed fishery products such as fillets are more popular with consumers and producers because of their convenience for processing and cooking. However, fishery products after being removed from water have a short shelf life due to their intrinsic characteristics. Therefore, developing effective preservation technology to extend postmortem shelf life of fishery products has been an on-going area of study. This review summarizes the patterns of quality deterioration and external factors that affect postmortem quality of fishery products, and then updates the recent advances with preservation methods for fishery products including superchilling, modified atmosphere packaging, active packaging, edible coatings, irradiation and high hydrostatic pressure. Moreover, the advantages and disadvantages of each technology are discussed, and future trends for improving the preservation of fishery products are also discussed.
This paper references
High pressure processing extend the shelf life of fresh salmon, cod and mackerel
T. M. Rode (2016)
Development of a sweet potato starch-based coating and its effect on quality attributes of shrimp during refrigerated storage
Samirah Alotaibi (2018)
Chitosan coatings enriched with active shrimp waste for shrimp preservation
M. Arancibia (2015)
The effect of slaughtering methods on actin degradation and on muscle quality attributes of farmed European sea bass (Dicentrarchus labrax)
F. Tulli (2015)
Advances in antioxidant active food
R. Gavara (2014)
Superchilling of food: A review
L. Kaale (2011)
Effect of microalgae addition on active biodegradable starch film
Mariel Carissimi (2018)
Fish welfare and quality as affected by pre-slaughter and slaughter management
B. M. Poli (2004)
Biogenic Amines in Fish: Roles in Intoxication, Spoilage, and Nitrosamine Formation—A Review
I. A. Bulushi (2009)
Quality comparison of grass carp and salmon fillets packaged in modified atmosphere with different composite films
Zhiwei Zhu (2018)
O. Skurtys (2012)
Inhibition of microbial spoilage of grass carp (Ctenopharyngodon idellus) fillets with a chitosan-based coating during refrigerated storage.
D. Yu (2018)
A new method for estimating the freshness of fish
Tsuneyuki Saito (1959)
Y. Macromolecules 1201072–9. Xu (2015)
Characterization and preservation performance of active polyethylene films containing rosemary and cinnamon essential oils for Pacific white shrimp packaging
Dong Zheng (2018)
Chitosan Nanoparticle Penetration into Shrimp Muscle and its Effects on the Microbial Quality
Alexander Chouljenko (2016)
Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes.
E. Huff-Lonergan (2005)
Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout
S. M. Ojagh (2010)
Effect of high hydrostatic pressure treatment on physical parameters, ultrastructure and shelf life of pre- and post-rigor mortis palm ruff (Seriolella violacea) under chilled storage.
Teresa Roco (2018)
Application of modified atmosphere packaging on aquacultured fish and fish products: A review
Achilleas D. Bouletis (2017)
Effects of tartary buck
H. Zhang (2018)
A biochemical study on the freshness of fish
S Ehira (1976)
High pressure technology as a tool to obtain high quality carpaccio and carpaccio-like products from fish
J. Gómez-Estaca (2009)
Seasonal variations of fatty acid profile in different tissues of farmed bighead carp (Aristichthys nobilis)
H. Hong (2013)
Combined Effect of Polyphenol-Chitosan Coating and Irradiation on the Microbial and Sensory Quality of Carp Fillets.
Q. Q. Zhang (2017)
Fish gelatin combined with
X. 056. Feng (2016)
Efficacy of Lactoperoxidase System-Whey Protein Coating on Shelf-life Extension of Rainbow Trout Fillets During Cold Storage(4 °C)
Sajad Shokri (2014)
Chitosan application for active bio-based films production and potential in the food industry: Review
M. Aider (2010)
Biogenic amines formation in barramundi (Lates calcarifer) fillets at 8 °C kept in modified atmosphere packaging with varied CO2 concentration
A. Yassoralipour (2012)
Edible films and coatings in seafood preservation: A review.
S. Dehghani (2018)
Effect of slaughter methods on the quality of Chilean jack mackerel (Trachurus murphyi) during refrigerated storage
F. Lyu (2013)
Bio-based edible coatings for the preservation of fishery products: A Review
D. Yu (2018)
Z. j.meatsci.2010.04.033. Zhu (2018)
Effect of high pressure
J. A. Saraiva (2014)
Effects of High-Pressure Processing on the Quality of Sea Bass (Dicentrarchus labrax) Fillets During Refrigerated Storage
B. Teixeira (2013)
Effect of chitosan film coating
Y. 01.002. Alparslan (2017)
Microbiological food safety assessment of high hydrostatic pressure processing: A review
E. Rendueles (2011)
The effect of chitosan-gelatin coating on the quality of shrimp (Litopenaeus vannamei) under refrigerated condition.
F. Farajzadeh (2016)
Post-mortem degradation of myosin heavy chain in intact fish muscle: Effects of pH and enzyme inhibitors
P. A. Wang (2011)
Proteolysis and Its Control Using Protease Inhibitors in Fish and Fish Products: A Review
A. Singh (2018)
Safeguarding the welfare of farmed fish at harvest
J. Lines (2011)
Inhibitory effect of aqueous extract of Allium species on endogenous cathepsin activities and textural deterioration of ice-stored grass carp fillets
Y. Xu (2015)
Changes of enzymes activity and protein profiles caused by high-pressure processing in sea bass (Dicentrarchus labrax) fillets.
B. Teixeira (2013)
Effect of chitosan-gelatin film
S. Kakaei (2016)
Development of active
J. I. Druzian (2017)
Wholesomeness of irradiated food: report of a joint FAO/IAEA/WHO Expert Committee.
H. Seidler (1981)
Development of antioxidant active films containing tocopherols to extend the shelf life of fish
L. Barbosa-Pereira (2013)
Irradiation effects on meat flavor: A review.
M. Brewer (2009)
Fish spoilage bacteria--problems and solutions.
L. Gram (2002)
Potato peel extract as a natural antioxidant in chilled storage of minced horse mackerel (Trachurus trachurus): Effect on lipid and protein oxidation
K. Farvin (2012)
Application of natural antimicrobials for food preservation.
B. Tiwari (2009)
The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage.
D. Yu (2018)
The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle: A review
H. Hong (2017)
Effect of high pressure on fish meat quality – A
A. Rosenthal (2017)
Effect of high hydrostatic pressure
C. Qiu (2013)
2017) Sea bream
Effect of high pressure on fish meat quality – A review
F. A. Oliveira (2017)
2018c) Olive flounder (Paralichthys olivaceus) Quality was improved and shelf life
A New Method
S. Bouallègue (2018)
Effects of different stunning methods on the flesh quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C.
N. Qin (2016)
Effects of high pressure processing on lipid oxidation: A review
I. Medina-Meza (2014)
2016) Chitosan-gelatin-based White shrimp
Recent Advances in Methods and Techniques for Freshness Quality Determination and Evaluation of Fish and Fish Fillets: A Review
Jun-Hu Cheng (2015)
Relevance of calpain and calpastatin activity for texture in super-chilled and ice-stored Atlantic salmon (Salmo salar L.) fillets.
M. Gaarder (2012)
Comparison of chitosan-gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout.
Fariba Nowzari (2013)
Microbial communities and biogenic amines of crucian carp (Carassius auratus) fillets during partial freezing and chilled storage
Jingbin Zhang (2017)
Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage
Xiao Feng (2016)
Advances in antioxidant active food packaging
J. Gómez-Estaca (2014)
Comparing the effectiveness of chitosan and nanochitosan coatings on the quality of refrigerated silver carp fillets
Z. Ramezani (2015)
Effect of chitosan coating combined with pomegranate peel extract on the quality of Pacific white shrimp during iced storage
Gaofeng Yuan (2016)
Application of soy protein coatings and their effect on the quality and shelf-life stability of beef patties
P. Guerrero (2015)
Synergistic action of cathepsin B, L, D and calpain in disassembly and degradation of myofibrillar protein of grass carp.
L. Ge (2018)
Effects of highpressure processing on the quality of sea bass (Dicentrarchus labrax) fillets during refrigerated storage. Food and
B Teixeira (2014)
Chitosan films for the microbiological preservation of refrigerated sole and hake fillets
P. Fernandez-Saiz (2013)
Whey protein-based Pike-Perch (Sander lucioperca, Linnaeus 1758
Chitosan based edible films and coatings: a review.
M. Elsabee (2013)
Effect of chitosan-gelatin film incorporated with ethanolic red grape seed extract and Ziziphora clinopodioides essential oil on survival of Listeria monocytogenes and chemical, microbial and sensory properties of minced trout fillet
S. Kakaei (2016)
Effect of O(2)-CO(2) enriched atmospheres on microbiological growth and volatile metabolite production in packaged cooked peeled gray shrimp (Crangon crangon).
B. Noseda (2012)
Quality predictive models of grass carp (Ctenopharyngodon idellus) at different temperatures during storage
L. Zhang (2011)
Development of active films poly (butylene adipate co-terephthalate) – PBAT incorporated with oregano essential oil and application in fish fillet preservation
L. G. Cardoso (2017)
Oxidation of polyunsaturated fatty acids: mechanisms, products, and inhibition with emphasis on fish.
R. J. Hsieh (1989)
Atomizing Spray Systems for Application of Edible Coatings
R. Andrade (2012)
Effect of Chitosan Film Coating Combined with Orange Peel Essential Oil on the Shelf Life of Deepwater Pink Shrimp
Y. Alparslan (2017)
Biochemical, sensory and microbiological attributes of bream (Megalobrama amblycephala) during partial freezing and chilled storage.
Yongling Song (2012)
Efficacy of Chitosan-Gallic Acid Coating on Shelf Life Extension of Refrigerated Pacific Mackerel Fillets
Chunhua Wu (2016)
Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at -3 and 0 °C.
Dasong Liu (2013)
Sodium alginate coating with plant extract affected microbial communities, biogenic amine formation and quality properties of abalone (Haliotis discus hannai Ino) during chill storage
Ruoyi Hao (2017)
Improving the safety and quality of raw tuna fillets by X-ray irradiation
B. Mahmoud (2016)
New advances in active packaging incorporated with essential oils or their main components for food preservation
S. Maisanaba (2017)
2017b) White shrimp (Litopenaeus vannamei) TVC and TVB-N were significantly reduced and texture parameters and sensory scores
Effect of Fish Gelatin Coating Enriched with Oregano Essential Oil on the Quality of Refrigerated Rainbow Trout Fillet
S. F. Hosseini (2016)
Quality changes during superchilled storage of cod (Gadus morhua) fillets
Anne Sissel Duun (2007)
Comparison of chi
B. Shabanpour (2013)
black tiger shrimp (Penaeus monodon) (Kaur, Rao, and Nema 2016), yellow croaker (Pseudosciaena crocea) (Yang et al. 2015), sea bass (Teixeira et al. 2014b) and mackerel (Rode and Hovda 2016)
EFFECTS OF HIGH HYDROSTATIC PRESSURE TREATMENT ON THE QUALITIES OF CULTURED LARGE YELLOW CROAKER (PSEUDOSCIAENA CROCEA) DURING COLD STORAGE
Hua Yang (2015)
Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage.
Xiao Feng (2016)
Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage
S. Benjakul (2003)
Establishment of quality predictive models for bighead carp (Aristichthys nobilis) fillets during storage at different temperatures
H. Hong (2012)
Effect of lightly salt and sucrose on rigor mortis changes in silver carp (Hypophthalmichthys molitrix) stored at 4°C
Ce Shi (2014)
Effect of O2-CO2 enriched
Effect of microalgae
M. Carissimi (2018)
The role of microorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinus carpio) fillets.
D. Li (2017)
Active packaging films with natural antioxidants to be used in meat industry: A review.
R. Domínguez (2018)
Micro-organisms in foods: A publication of the International Commission on Microbiological Specifications for Foods (ICMSF) of the International Association of Microbiological Societies
Effect of hydrostatic pressure and holding time on physicochemical quality and microbial inactivation kinetics of black tiger shrimp
B P Kaur (2016)
Effectiveness of chitosan-coated
M. Ye (2008)
Preservation technologies for fresh meat - a review.
G. Zhou (2010)
Quality enhancement of large yellow croaker treated with edible coatings based on chitosan and lysozyme.
T. Wu (2018)
Effect of high hydrostatic pressure (HHP) on myofibril-bound serine proteinases and myofibrillar protein in silver carp (Hypophthalmichthys molitrix)
Chunjiang Qiu (2013)
Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage.
H. Hong (2013)
Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua) stored under modified atmospheres.
L. Kuuliala (2018)
Changes of enzymes activity
J. A. Saraiva (2013)
Food Chemistry 160:82–9
refrigerated storage (2015)
Lipid oxidation in muscle foods via redox iron
E. Decker (1992)
Effect of high pressure processing in the quality of sea bass (Dicentrarchus labrax) fillets: Pressurization rate, pressure level and holding time
B. Teixeira (2014)
Microbial succession of grass carp (Ctenopharyngodon idellus) filets during storage at 4°C and its contribution to biogenic amines' formation.
H. Wang (2014)
The Potential of Proteins for Producing Food Packaging Materials: A Review
J. Gómez-Estaca (2016)
Effect of edible coating combined with pomegranate peel extract on the quality maintenance of white shrimps (Parapenaeus longirostris) during refrigerated storage
F. Licciardello (2018)
Effect of different packaging materials on the shelf life of modified atmosphere packaged red tilapia (Oreochromis mossambica) fillets
W. M. Siah (2011)
state of world fisheries and aquaculture
P. P. Gatta (2017)
Effect of alginate coating enriched with 6-gingerol on the shelf life and quality changes of refrigerated red sea bream (Pagrosomus major) fillets
Luyun Cai (2015)
Antimicrobial effects of cinnamon bark oil on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets during chilled storage
Z. Huang (2017)
LONG CHAIN FATTY ACIDS IN HEALTH AND NUTRITION
I. Newton (1996)
Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage
C. O. Mohan (2012)
Shelf‐life extension of chilled olive flounder (Paralichthys olivaceus) using chitosan coatings containing clove oil
X. Li (2017)
Physicochemical, microbiological, and sensory attributes of chitosan-coated grass carp (Ctenopharyngodon idellus) fillets stored at 4°C
D. Yu (2017)
Combination of glazing, nisin treatment and radiation processing for shelf-life extension of seer fish (Scomberomorous guttatus) steaks
Aarti Kakatkar (2017)
The impact of stunning methods on stress conditions and quality of silver carp (Hypophthalmichthys molitrix) fillets stored at 4°C during 72h postmortem.
Longteng Zhang (2017)
Effect of lightly salt
C. Shi (2014)
Efficacy of whey protein coating incorporated with lactoperoxidase and α-tocopherol in shelf life extension of Pike-Perch fillets during refrigeration
Sajad Shokri (2017)
Effects of tartary buckwheat polysaccharide combined with nisin edible coating on the storage quality of tilapia (Oreochromis niloticus) fillets.
F. Wang (2018)
A review of modified atmosphere packaging of fish and fishery products – significance of microbial growth, activities and safety
M. Sivertsvik (2002)
Shelf Life Assessment of Modified Atmosphere Packaged Turbot (Psetta maxima) Fillets: Evaluation of Microbial, Physical and Chemical Quality Parameters
Joana Santos (2012)
Applications of chitosan
M. Aïder (2012)
Nutraceutical inhibition of muscle proteolysis: a role of diallyl sulphide in the treatment of muscle wasting.
M. Oliván (2011)
Effects of agar films incorporated with fish protein hydrolysate or clove essential oil on flounder (Paralichthys orbignyanus) fillets shelf-life
M. Rocha (2018)
Quality changes in high pressure processed cod, salmon and mackerel during storage
L. Christensen (2017)
Applications of Chitosan in the Seafood Industry and Aquaculture: A Review
A. Alishahi (2011)
The effect of the combined use of high pressure treatment and antimicrobial edible film on the quality of salmon carpaccio.
J. Gómez-Estaca (2018)
Effect of the gamma radiation on histamine
D zaja (2013)
Effect of chito
H. Lv (2016)
Agar films containing green tea extract and probiotic bacteria for extending fish shelf-life
A. L. Lacey (2014)
Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea)
T. Li (2012)
Physicochemical responses and quality changes of red sea bream (Pagrosomus major) to gum arabic coating enriched with ergothioneine treatment during refrigerated storage.
Luyun Cai (2014)
Effects of High Pressure on Texture and Microstructure of Sea Bass (Dicentrarchus labrax L.) Fillets
R. Chéret (2005)
Diffusion and Antibacterial Properties of Nisin-Loaded Chitosan/Poly (L-Lactic Acid) Towards Development of Active Food Packaging Film
H. Wang (2015)
The roles of bacteria in the biochemical changes of chill-stored bighead carp (Aristichthys nobilis): Proteins degradation, biogenic amines accumulation, volatiles production, and nucleotides catabolism.
Xiaochang Liu (2018)
Inhibitory effects of chitosan-based coatings on endogenous enzyme activities, proteolytic degradation and texture softening of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C.
D. Yu (2018)
Microbiological, chemical and sensory
F. Devlieghere (2018)
Proteolysis and its control
A. Singh (2018)
Seasonal variation in the chemical composition and microbiological condition of Mediterranean horse mackerel (Trachurus mediterraneus) muscle from the North Aegean Sea (Greece)
Z. Tzikas (2007)
The function of endogenous cathepsin in quality deterioration of grass carp (Ctenopharyngodon idella) fillets stored in chilling conditions
L. Ge (2015)
Recent Developments in Film and Gas Research in Modified Atmosphere Packaging of Fresh Foods
M. Zhang (2016)
2017b. Shelf-life extension of chilled olive flounder
H. Lin (2017)
Mechanisms of waterholding capacity of meat: The role of postmortem biochemical and structural changes
E Huff-Lonergan (2005)
Freshness quality and spoilage of chill-stored fish
V. Lougovois (2005)
M. Pateiro (2018)
The Effects of Different Commercial Feeds and Seasonal Variation on Fillet Amino Acid Profile of Sea Bream ( Sparus aurata ) and Sea Bass ( Dicentrarchus labrax )
M. Yıldız (2017)
Effect of hydrostatic pressure and holding time on physicochemical quality and microbial inactivation kinetics of black tiger shrimp (Penaeus monodon)
B. Kaur (2016)
Effectiveness of chitosan-coated plastic films incorporating antimicrobials in inhibition of Listeria monocytogenes on cold-smoked salmon.
M. Ye (2008)
Effect of collagen-lysozyme coating on fresh-salmon fillets preservation
Zhe Wang (2017)
Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(ε-caprolactone) nanofibers with Urtica dioica L. extract during storage
Esen Alp Erbay (2017)
Effect of low-dose irradiation on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss).
M. Křížek (2012)
Effect of the gamma radiation on histamine production, lipid peroxidation and antioxidant parameters during storage at two different temperatures in sardine (Sardina pilchardus)
N. Maltar-Strmečki (2013)
Effects of thinned young apple polyphenols on the quality of grass carp (Ctenopharyngodon idellus) surimi during cold storage.
L. Sun (2017)
High Pressure Processing of Meat, Meat Products and Seafood
M. Campus (2010)
Impact of Irradiation on Fish and Seafood Shelf Life: A Comprehensive Review of Applications and Irradiation Detection
I. Arvanitoyannis (2009)
Sulfite alternative prevents shrimp melanosis
A. J. Mcevily (1991)
This paper is referenced by
Inhibition of post-mortem fish muscle softening and degradation using legume seed proteinase inhibitors
Jaspreet Singh (2019)
Emerging Techniques for Differentiation of Fresh and Frozen–Thawed Seafoods: Highlighting the Potential of Spectroscopic Techniques
Abdo Hassoun (2020)
Preservation of aquatic food using edible films and coatings containing essential oils: a review.
F. Shahidi (2020)
Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin
O. Odeyemi (2020)
Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review
Abdo Hassoun (2020)
Preservative Effects of Gelatin Active Coating Enriched with Eugenol Emulsion on Chinese Seabass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage
Q. Zhou (2019)
Effect of cryogenic freezing combined with precooling on freezing rates and the quality of golden pomfret (Trachinotus ovatus)
Zhao Yuanheng (2019)
Investigation of the antifreeze mechanism and effect on quality characteristics of largemouth bass (Micropterus salmoides) during F-T cycles by hAFP.
L. Nian (2020)
Triethylamine-controlled Cu-BTC frameworks for electrochemical sensing fish freshness.
Caoling Li (2019)