One of the principal factors influencing the long-term preservation of fish is the inactivation of microorganisms, such as bacteria, that can impair the quality of the fish and pose a health risk to consumers. The inactivation of these microorganisms is essential for extending the shelf life and maintaining the quality of the fish.
Among the most innovative technologies are those based on electricity and pressure. Electric-based techniques include pulsed electric fields and high voltage electric discharge, while high-pressure processing and hyperbaric storage are the most promising for extending the shelf life of fish without the need for refrigeration.
Each of these techniques, as highlighted in a recent study by researchers from the University of Aveiro, Portugal, published in Food Bioscience, offers advantages and challenges.
In their study, the researchers conducted a comprehensive review of emerging techniques based on these technologies. They analysed and compared different methods, including pulsed electric fields, high-voltage electric discharge, high-pressure processing, and hyperbaric storage.
The literature review encompassed studies conducted between 1971 and 2024. Additionally, the researchers evaluated the potential of these technologies to inactivate microorganisms in fresh fish while concurrently preserving the sensory and nutritional attributes of the product. They also compared the efficacy of each technology in microbial inactivation, taking into account various parameters, including electric field intensity, applied pressure, treatment duration, and storage conditions.
As the researchers elucidate, electric and pressure-based techniques proffer advantages such as the maintenance of sensory quality and food safety, in addition to being environmentally friendly—an aspect highly esteemed by consumers.
The optimisation of processing conditions, the comprehension of microbial inactivation mechanisms and the evaluation of their influence on fish quality represent significant challenges. Furthermore, the cost-effectiveness, scalability and regulatory compliance of the proposed solutions must be taken into account for their implementation in the fishing industry.
Reference:
Alireza Mousakhani Ganjeh, Carlos A. Pinto, Susana Casal, Jorge A. Saraiva. Potential of electric and pressure-based techniques for the inactivation of microorganisms in fresh fish. Food Bioscience
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