Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive review

Abstract

Aquatic foods are nutritious, enjoyable, and highly favored by consumers. In recent years, young consumers have shown a preference for prefabricated food due to its convenience, nutritional value, safety, and increasing market share. However, aquatic foods are prone to microbial spoilage due to their high moisture content, protein content, and unsaturated fatty acids. Furthermore, traditional processing methods of aquatic foods can lead to issues such as protein denaturation, lipid peroxidation, and other food safety and nutritional health problems. Therefore, there is a growing interest in exploring new technologies that can achieve a balance between antimicrobial efficiency and food quality. This review examines the mechanisms of cold plasma, high‐pressure processing, photodynamic inactivation, pulsed electric field treatment, and ultraviolet irradiation. It also summarizes the research progress in nonthermal physical field technologies and their application combined with other technologies in prefabricated aquatic food. Additionally, the review discusses the current trends and developments in the field of prefabricated aquatic foods. The aim of this paper is to provide a theoretical basis for the development of new technologies and their implementation in the industrial production of prefabricated aquatic food.

Safety, Processing, and Utilization of Fishery Products

“…Unappealing constituents and properties caused during the autolysis of fish components [10,12,13]. Some of the metabolites produced during fish spoilage serve as substrates for the easy growth of pathogenic microorganisms or toxin producers, rendering food fish unsafe.…”

“…However, the abi Symbiosis among the spoilage bacteria in fish appears to enhance spoilage and the spread of pathogenic bacteria. The spoilage bacteria appear to communicate with each other through signaling mechanisms during fish spoilage for mutual benefits [13]. Food safety hazards and quality changes in fish and fish products arising from biotoxins due to algal blooms in the oceans [14,15], diatoms releasing toxins [16], diarrhetic shellfish poisoning and azidinium poisoning [17], paralytic shellfish poisoning [14], ciguatoxin poisoning [18][19][20][21], and clupeotoxin [22] have been reported among the incidences of preharvest contamination of fish from different parts of the globe.…”