Seafood loss prevention and waste reduction

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外文摘要：Despite its high demand,the seafood processing industry grapples with a substantial challenge:generating significant waste,encompassing ed-ible and inedible by-products.This leads to considerable financial losses and raises socioecological concerns regarding managing and disposing of such waste.Urgently addressing this issue,implementing sustainable seafood preservation methods becomes crucial.This study provides a comprehensive summary of chemical and physical approaches proposed in the literature to prevent seafood loss and diminish waste.A lit-erature search from 2000 to January 2023 yielded 49 publications meeting the inclusion criteria,revealing a fragmented landscape of studies conducted on various fish products under diverse conditions.Chemical methods include organic acids and bio-derived preservatives;physical approaches comprise cold plasma,high hydrostatic pressure,and UV-C irradiation.The advantages and disadvantages of each technique were considered and discussed.Using chitosans,derived from natural sources and Generally Recognized As Safe,has emerged as the most prom-ising approach.However,the discourse on fish preservation methods remains an evolving topic,weaving between the complexities of food safety,consumer satisfaction,and economic and environmental impacts.Further research is needed to investigate spoilage during production and critically evaluate the waste generated at different stages of the industrial process.

外文关键词：

Seafood spoilageShelf-life extensionMicrobial controlQuality controlQuality maintenanceNon-thermal technologiesFood safety

作者：

Andrea Conz、Enrico Davoli、Carlotta Franchi、Luisa Diomede

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作者单位：

Department of Molecular Biochemistry and Pharmacology,Istituto di Ricerche Farmacologiche Mario Negri IRCCS,Milano,Italy

Department of Environmental Health,Istituto di Ricerche Farmacologiche Mario Negri IRCCS,Milano,Italy

Department of Health Policy,Istituto di Ricerche Farmacologiche Mario Negri IRCCS,Milano,Italy

Italian Institute for Planetary Health(IIPH),Milan,Italy

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出版年：

2024

DOI：

10.1093/fqsafe/fyae017

食品品质与安全研究(英文版)

ISSN：

年,卷(期)：2024.8(2)