Emerging methods for fresh-keeping and spoilage detection of aquatic products
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DOI: 10.25236/iczbe.2018.022
Corresponding Author
Yuanshan Zhang
Abstract
Increasing demand for healthy and safety aquatic products has prompted new technical methods applied to food refreshing, as well as microorganism analysis. As is known, aquatic products are commonly consumed among various food markets. While these products are highly perishable as within pathogenic bacteria will grow gradually and spoil the product finally. It has been thought to be paradoxical to both maintain the taste and keep sterilization of aquatic products in the market place. More importantly, using informative approaches to detect the quality and potential spoilage or pathogens of aquatic products on trade or sale will much improve quality of life for consumers. Here we review commonly and newly reported methods and treatments to further investigate aquatic food preservation and storage,and demonstrate typical and practical methods for spoilage detection that have recently emerged. The former includes cryogenic preservation, chemical preservation, physical preservation and biological preservation, while the latter focuses on culture dependent and independent techniques reported recently for food inspection. This article aims to highlight effective skills and provide information for future researchers to make much further contributions to food safety and public health.
Keywords
Aquatic Products, Refreshing, Microorganism Analysis, Food Safety