Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish—A Review
Renata A. Amaral,
Carlos A. Pinto,
Vasco Lima,
Jéssica Tavares,
Ana P. Martins,
Liliana G. Fidalgo,
Ana M. Silva,
Maria M. Gil,
Paula Teixeira,
Joana Barbosa,
Francisco J. Barba,
Jorge A. Saraiva
Affiliations
Renata A. Amaral
LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
Carlos A. Pinto
LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
Vasco Lima
LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
Jéssica Tavares
LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
Ana P. Martins
LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
Liliana G. Fidalgo
LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
Ana M. Silva
Sonae MC, Rua João Mendonça 529, 4464-501 Senhora da Hora, Portugal
Maria M. Gil
MARE—Marine and Environmental Sciences Centre, ESTM, Polytechnic of Leiria, 2520-620 Peniche, Portugal
Paula Teixeira
Centro de Biotecnologia e Química Fina—Laboratório Associado (CBQF), Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
Joana Barbosa
Centro de Biotecnologia e Química Fina—Laboratório Associado (CBQF), Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
Francisco J. Barba
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda, Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain
Jorge A. Saraiva
LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
Due to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum packaging), or by changing the natural atmosphere that is in contact with the fresh fish (modified atmosphere packaging), or by the use of chemicals generally recognized as safe: such compounds can be directly applied (by dipping or spraying) or incorporated into packaging materials and slowly migrate to the product, exerting a hurdle effect against microbial development and lipid oxidation (active packaging). This review aims to cover the most recent advances in chemical-based approaches for fresh fish preservation, applied either singly or in combination. Vacuum packaging, modified atmosphere, and active packaging preservation methodologies are presented, along with the inclusion of chemical additives, such as organic acids and natural extracts, and their combination with icing systems. Advantages and disadvantages of these methodologies and their impact on fresh fish quality and shelf-life are discussed, reaching the conclusion that both are positively influenced overall. Indeed, the contribution of chemical-based strategies for fresh fish preservation is undeniable, and is expected to be a research topic of increasing interest in the future.
