Alternative Seafood Preservation Technologies: Ionizing Radiation and High Pressure Processing

Abstract

Seafood includes a number of high value food products with considerable economic importance. Fish freshness is the most important and fundamental single criterion for judging the quality of fish and fishery products. Fish is known to be a perishable product that requires effective preserving method to maintain quality and avoid food poisoning. Irradiation and high pressure treatment has been used to extend the shelf life of sea foods, especially fish and fish products, due to its microbial inhibition. Irradiation has been proposed as an alternative technique to thermal processing to destroy foodborne pathogens and spoilage organisms in order to enhance safety and shelf life of perishable foods. High hydrostatic pressure processing (HHP) is an alternative for pasteurization of food products as a non-thermal preservation method. HHP treatment can result in microbial destruction and product stabilization without affecting sensory qualities of foods. In this paper, the use of irradiation and high pressure treatments in seafood products preservation were reviewed.Su ürünleri ekonomik önemi yanında yüksek değerli gıda ürünleri içinde yer alır. Balık ve balık ürünlerinin kalitesinin belirlenmesinde en önemli kriter tazeliktir. Balık ürünleri, gıda zehirlenmelerinin önlenmesi yanında kalitesinin korunması bakımından etkili bir koruma uygulama gerektiren hassas bir ürün grubudur. Işınlama ve yüksek basınç uygulamaları balık ve balık ürünlerinde mikrobiyal inhibisyonda, su ürünlerinin raf ömrünün artırılmasında etkilidir. Işınlama gıda kaynaklı patojenlerin ve bozulmadan sorumlu mikroorganizmaların yıkımı ile gıdaların raf ömrünü ve gıda güvenliğini artırmak için alternatif bir yöntem olarak önerilmektedir. Yüksek basınç uygulaması ısıl işlem olmayıp pastörizasyona alternatif bir muhafaza metodudur. Yüksek basınç uygulamaları ürünün duyusal özelliklerini etkilemeden mikrobiyolojik tehlikeleri elimine eder ve stabilizasyonu sağlar. Bu derlemede, su ürünleri muhafazasındaki ışınlama ve yüksek basınç uygulamaları hakkında bilgi verilmiştir.

Innovative Seafood Preservation Technologies: Recent Developments

“…This also applies to aquacultured seafood species which need to be properly preserved in order to be safely shipped to far away destinations. Besides traditional seafood preservation methods including chilling (at 0–1 °C), freezing (<1 °C), drying, smoking, salting, fermentation and canning, more recent methods of seafood preservation include (1) the use of natural preservatives, (2) high hydrostatic pressure treatment, (3) ozonation, (4) irradiation, (5) pulse light technology, (6) retort pouch processing and (7) packaging in combination with refrigeration or freezing [ 25 , 26 , 27 , 28 , 29 , 30 , 31 ].…”

Determining the Dose of Radiation and Radurisation Effects on the Antioxidant Activity of Fish and the Thermophysical Characteristics of Fish Muscle Tissue

“…However, radiation treatment to high doses (over 4.5 kGy) can lead to the development of oxidative damage of fish; to the reduction of concentration of fatty acids; and to the increased synthesis of thiobarbituricacid and, as a result, it can lead to the formation of radiolysis products and the destruction of thiamine (B1) while maintaining riboflavin (B2) [6,7,8]. …”

Influence of Ionizing Radiation on the Antioxidant Activity of Roe Deer Meat

“…и неферментативной (токоферолы, убихинон, витамин С, серосодержащие соединения и др.). Антиоксидантная активность подобных соединений определяется их способностью выступать в роли восстановителей (доноров электронов) по отношению к какому-либо радикальному субстрату R, переходя при этом в устойчивую, малоактивную радикальную форму [7,8].Для увеличения срока годности охлажденного мяса применяют различные способы [9], одним из перспективных и экономически целесообразных является обработка его ионизирующем излучением [10,11].В работах [12][13][14] зафиксировали, что доза ≥ 4,5 кГр снижает микробиологическую обсемененность. Отмечается безопасность данного метода, поскольку активность радионуклидов, УДК 543.554; 53.06Увеличение срока годности продовольственного сырья и пищевой продукции является одним из приоритетных направлений развития пищевой промышленности.…”

“…В работах [12][13][14] зафиксировали, что доза ≥ 4,5 кГр снижает микробиологическую обсемененность. Отмечается безопасность данного метода, поскольку активность радионуклидов, УДК 543.554; 53.06…”

“…В работах [12][13][14] зафиксировали, что доза ≥ 4,5 кГр снижает микробиологическую обсемененность. Отмечается безопасность данного метода, поскольку активность радионуклидов, Увеличение срока годности продовольственного сырья и пищевой продукции является одним из приоритетных направлений развития пищевой промышленности.…”