Review on Fish Production Enhancement and Preservation Technologies
Review on Fish Production Enhancement and Preservation Technologies
Aklilu Getahun*, Yisehak Kechero and Nebiyu Yemane
ABSTRACT
Fish and fishery products are highly valued food commodities due to their exceptional nutritional profile, including high-quality protein, essential vitamins, minerals, and beneficial unsaturated fatty acids. However, seafood is highly perishable, necessitating proper processing to maintain its quality, freshness, and safety. Modern consumers demand minimally processed fishery products that retain their natural attributes without compromising nutritional integrity. Consequently, innovative technologies in aquaculture and seafood processing have become essential for sustaining industry growth while ensuring food safety. Advancements in aquaculture, such as biofloc technology, robotic systems, sensor-based monitoring, and nano-vaccinology, have significantly improved fish farming productivity and strengthened the economic stability of fish farmers. However, freshly harvested fish undergo rapid biochemical changes, including rigor mortis, oxidative spoilage, autolysis, and microbial degradation. These processes lead to the breakdown of various compounds, causing undesirable changes in odor, flavor, and texture, thereby reducing seafood quality and shelf life. To mitigate spoilage and extend shelf life, novel food processing technologies are being explored. These include high hydrostatic pressure (HHP), seafood irradiation, pulsed light technology, pulsed electric fields (PEF), and microwave processing. These emerging techniques offer promising solutions for seafood preservation while maintaining nutritional quality, texture, and flavor. Importantly, they align with current consumer preferences for fresh, additive-free, and minimally processed food products. As health-conscious consumers increasingly prioritize food safety and nutritional value, adopting innovative seafood processing technologies is critical to meeting market demands. These advanced preservation methods ensure that seafood products remain safe, nutritious, and of high quality, with minimal processing intervention. By integrating cutting-edge aquaculture and food preservation techniques, the seafood industry can achieve sustainability, enhance productivity, and deliver high-value products that cater to evolving consumer preferences.
To share on other social networks, click on any share button. What are these?
