Author(s): Subal Kumar Ghosh, Sambit Kisore Das and Toni Apang

Abstract: Fish and shellfish are a highly perishable commodity, their quality, and freshness decline rapidly after post-harvest. Therefore, efficient storage and preservation technologies are needed to be employed to overcome the post-harvest quality losses as well as to increase the shelf-life of products until it reaches to the consumer. The present review focus on recent efforts carried out on some new and advanced strategies related to chilled storage preservation by using novel icing medium having a bio-based preservative effect. To maintain good quality and retard fresh fish and shellfish spoilage a wide number of preservative strategies has been combined with icing medium and tested satisfactorily. Among them, the inclusion of natural preservatives in the icing medium such as low-molecular weight organic acids, plant extracts, algae extracts and fruit extracts have shown a remarkable quality loss inhibition and increase shelf-life of fish and shellfish.

Pages: 113-116  |  769 Views  138 Downloads

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