Spoilage and shelf‐life extension of fresh fish and shellfish

1996 ◽  
Vol 36 (1-2) ◽  
pp. 87-121 ◽  
Author(s):  
I. N. A. Ashie ◽  
J. P. Smith ◽  
B. K. Simpson ◽  
Norman F. Haard
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Fresh Fish ◽  
Shelf Life Extension ◽  
Fish And Shellfish

scholarly journals SHELF-LIFE EXTENSION OF FRESH FISH - A REVIEW PART I - SPOILAGE OF FISH

1988 ◽  
Vol 11 (2) ◽  
pp. 117-127 ◽  
Author(s):  
ALBERTO PEDROSA-MENABRITO ◽  
JOE M. REGENSTEIN
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Fresh Fish ◽  
Shelf Life Extension

scholarly journals SHELF-LIFE EXTENSION OF FRESH FISH?A REVIEW PART II?PRESERVATION OF FISH

1990 ◽  
Vol 13 (2) ◽  
pp. 129-146 ◽  
Author(s):  
ALBERTO PEDROSA-MENABRITO ◽  
JOE M. REGENSTEIN
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Fresh Fish ◽  
Shelf Life Extension

scholarly journals Edible Films and Coatings for Fresh Fish Packaging: Focus on Quality Changes and Shelf-life Extension

Coatings ◽  
2018 ◽  
Vol 8 (10) ◽  
pp. 366 ◽  
Author(s):  
Maria-Ioana Socaciu ◽  
Cristina Semeniuc ◽  
Dan Vodnar
Keyword(s):  
Shelf Life ◽  
Capital Investment ◽  
Modified Atmosphere Packaging ◽  
Edible Films ◽  
Life Extension ◽  
Economic Losses ◽  
Fresh Fish ◽  
Shelf Life Extension ◽  
Food Commodities

Fresh fish is extensively consumed and is one of the most-traded food commodities in the world. Conventional preservation technologies include vacuum and modified atmosphere packaging, but they are costly since requires capital investment. In the last decade, research has been directed towards the development of antimicrobial packaging systems, as an economical alternative to these. This paper outlines antimicrobial films and coatings applied so far on fresh fish, their efficacy against targeted microorganism/group and effects on chemical quality of the product. Findings show that edible films/coatings incorporated with different active agents applied to fresh fish are able to inhibit the microbial growth and decrease the rate of fish nutrients degradation, thus preventing the formation of chemical metabolites; a shelf-life extension of 6 to 13 days was obtained for fish fillets, depending on the species on which the active packaging materials were applied. The manufacturing use of these formulations could lead to a significant reduction in fish waste, consequently, a diminution of economic losses for fish traders and retailers. Therefore, their industrial production and commercialization could be an exploitable sector by the packaging industry.

scholarly journals Double-bottom antimicrobial packaging for apple shelf-life extension

2019 ◽  
Vol 279 ◽  
pp. 379-388 ◽  
Author(s):  
Argus Cezar da Rocha Neto ◽  
Randolph Beaudry ◽  
Marcelo Maraschin ◽  
Robson Marcelo Di Piero ◽  
Eva Almenar
Keyword(s):  
Shelf Life ◽  
Life Extension ◽  
Antimicrobial Packaging ◽  
Shelf Life Extension
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