Use of biopreservation to improve the quality of fresh aquatic products
2022
Campos, Carmen A. | Aubourg, Santiago P. | Schelegueda, Laura I.
35 pages
显示更多 [+] 显示较少 [-]Aquatic products are especially susceptible to both microbiological and biochemical spoilage. Therefore preservation processes must be immediately applied after capture or slaughter to ensure product freshness and quality. Furthermore, consumers are currently demanding high-quality and minimally processed products free of synthetic additives. Use of biopreservation processes is a strategy that can be applied to obtain high-quality products and fulfill consumer demands. The objective of this chapter is to describe current methods and developing technologies based on different strategies of biopreservation (use of bacteriocins produced in situ or ex situ, essential oils, and plant- and seaweed-derived substrates) to control both microbial and biochemical spoilage. The benefits and limitations are also presented and discussed
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