Inhibition of lipid damage in refrigerated salmon ( Oncorhynchus kisutch ) by a combined treatment of CO 2 packaging and high‐pressure processing

Effect of Rigor Stage and Pressurisation on Lipid Damage, Total Volatile Amine Formation and Autolysis Development in Palm Ruff Stored on Ice

The effect of the rigor stage (pre or post) and previous high-pressure processing (HPP; 450 and 550 MPa for 3 min) was checked during the storage on ice of farmed palm ruff (Seriolella violacea). Fish processed in pre-rigor conditions led to higher and lower levels (p < 0.05) of moisture and lipid contents in chilled fish, respectively, when compared to their counterpart samples processed in the post-rigor stage. Pre-rigor fish showed a higher (p < 0.05) quality level than post-rigor samples according to the assessment of the K value (59.0-92.1 and 70.3-96.3 ranges, respectively), fluorescent compounds (0.29-1.11 and 0.37-1.90 ranges, respectively), free fatty acids (FFA) (15.1-188.0 and 33.8-232.5 g·kg^-1 lipids ranges, respectively), and total volatile amines (216.3-387.6 and 217.7-412.2 g·kg^-1 muscle ranges, respectively). Pressure-treated fish showed higher (p < 0.05) quality retention than non-treated samples according to the formation of fluorescent compounds (0.29-0.86 and 0.85-1.90 ranges, respectively), FFA (15.1-50.6 and 58.9-223.5 g·kg^-1 lipids ranges, respectively), and total volatile amines (216.3-250.3 and 351.1-412.2 g·kg^-1 muscle ranges, respectively) and the evolution of the K value (59.0-77.2 and 86.9-96.3 ranges, respectively). The use of pre-rigor fish and previous HPP is recommended for the commercialisation of the current species as a fresh product.

Recent developments in the use of cold plasma, high hydrostatic pressure, and pulsed electric fields on microorganisms and viruses in seafood

Non-thermal processing methods, such as cold plasma (CP), high pressure processing (HPP) and pulsed electric fields (PEF), have been proposed for natural and fresh-like foods to inactivate microorganisms at nearly-ambient or moderate temperature. Since natural, safe, and healthy foods with longer shelf-life are increasingly demanded, these requests are challenging to fulfill by using current thermal processing technologies. Thus, novel preservation technologies based on non-thermal processing methods are required. The aim of this article is to provide recent developments in maintaining seafood safety via CP, HHP, and PEF technologies, as well as their mechanisms of action regarding contamination with food-borne microorganisms. Their application to control parasites, spores and the possibility to eradicate the hazard of SARS-CoV-2 transmission through seafood products are also discussed. CP, HHP, and PEF have been applied to inactivate food-borne microorganisms in the seafood industry. However, the drawbacks for each emerging technology have also been reported. To ensure safety and maintain quality of seafood products, the combination of these processing techniques with natural antimicrobial agents or existing thermal methods may be more applicable in the case of the seafood industry. Further studies are required to examine the effects of these methods on viruses, parasites, and SARS-CoV-2 in seafood.