Nonthermal Processes for Shelf-Life Extension of

Seafoods: A Revisit
Oladipupo Odunayo Olatunde and Soottawat Benjakul

Abstract: For the past two decades, consumer demand for minimally processed seafoods with good sensory acceptability
and nutritive properties has been increasing. Nonthermal food processing and preservation technologies have drawn the
attention of food scientists and manufacturers because nutritional and sensory properties of such treated foods are
minimally affected. More importantly, shelf-life is extended as nonthermal treatments are capable of inhibiting or killing
both spoilage and pathogenic organisms. They are also considered to be more energy-efficient and to yield better quality
when compared with conventional thermal processes. This review provides insight into the nonthermal processing
technologies currently used for shelf-life extension of seafoods. Both pretreatments such as acidic electrolyte water and
ozonification and processing technologies, including high hydrostatic pressurization, ionizing radiation, cold plasma,
ultraviolet light, and pulsed electric fields, as well as packaging technology, particularly modified atmosphere packaging,
have been implemented to lower the microbial load in seafood. Thus, those technologies may be the ideal approach for
the seafood industry, in which prime quality is maintained and safety is assured for consumers.
Keywords: nonthermal process, pretreatment, quality, shelf-life, seafood, spoilage

Introduction thermal processes to minimize economic losses and to provide

Seafoods, including various species of fish, molluscs, crustaceans, good-quality and safe products (Kykkidou et al., 2009).
and echinoderms, have served as nutritive foods for a long time Traditionally, the microbiological safety of foods has depended
and have become popular due to their delicacy. However, they on thermal food processing technologies (pasteurization, steril-
are susceptible to spoilage. Different biochemical and microbial ization, drying, and evaporation). They have been implemented
reactions after death bring about a rapid deterioration of seafoods, for ensuring food safety (Pereira & Vicente, 2010), in which
thereby shortening shelf-life (Kykkidou, Giatrakou, Papavergou, foodborne pathogens (bacteria, viruses, and parasites) are killed.
Kontominas, & Savvaidis, 2009). Time and temperature are key The thermal process involved in food preservation depends on
factors for perishable products, affecting quality, particularly dur- the nature of the food. Basically, low-temperature long-time
ing transportation or distribution throughout the supply chain and (LTLT), known as pasteurization, and high-temperature short-
storage. In general, seafood quality rapidly deteriorates as a result time (HTST), known as sterilization, are the most commonly
of temperature abuse during distribution. In addition, nature of used techniques for juice, milk, and other beverages, whereas ster-
species, handling, and storage conditions of seafood directly af- ilization, drying, and evaporation are used for meat and seafoods.
fect the nutritional and microbial qualities of seafood (Olafsdottir However, this technique leads to undesirable changes in the foods,
et al., 1997). Ghislenia et al. (2016) reported that factors such as such as reduced nutritional value or undesirable sensory attributes,
feeding, initial microbiological load, season, geographical origin, mainly as a result of overheating (Garcia-Gonzalez et al., 2007;
and handling conditions influenced the shelf-life of seafood. Ap- Rastogi, 2003; Stoica, Bahrim, & Cârâc, 2011; Valizadeh, Kar-
proximately 25% of all food produced is lost during postharvest garsana, Shojaei, & Mehbodnia, 2009).
handling or storage, owing to microbial activity (Baird-Parker, Consumer demand for minimally processed food, such as pre-
2000). Therefore, it is crucial for an improved science-based un- cut greens or fruit, or seafoods with extended shelf-life and as-
derstanding of the growth and activity of spoilage microorganisms surance of safety, is continuously increasing. As a consequence,
in seafood for the reduction of losses by microbial spoilage and research has been directed towards nonthermal processing meth-
preservation techniques (Gram & Dalgaard, 2002). The preser- ods, which are able to destroy pathogens and spoilage organisms
vation of seafood can be achieved not only by refrigeration or while retaining the sensory attributes and nutritive value similar
freezing (Gomez-Guillen and Montero, 2007), but also by non- to fresh or raw products. These alternative processing methods
for enhancing the potential to destroy pathogens and maintain
the desired food quality are at various stages of development. Ef-
CRF3-2017-0256 Submitted 12/26/2017, Accepted 3/22/2018. Authors are fective treatments or technologies that are effective at sublethal
with Dept. of Food Technology, Faculty of Agroindustry, Prince of Songkla or ambient temperatures are referred to as “nonthermal process-
Univ., Songkhla 90110, Thailand. Direct inquiries to author Benjakul (E-mail:
[email protected]).
ing.” Microorganisms are inactivated to varying degrees by pulsed
light, high hydrostatic pressure, pulsed electric fields, ultraviolet


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892 Comprehensive Reviews in Food Science and Food Safety r Vol. 17, 2018 doi: 10.1111/1541-4337.12354
Shelf-life extension of seafoods . . .

light, high-intensity ultrasound, oscillating magnetic fields, and (ORP), chlorine concentration (Cl2 , HOCl, and −OCl), and pH
ionizing radiation (Butz & Tauscher, 2002). The balance between highly influence the antimicrobial efficacy of EW (Len, Hung, Er-
minimal processing and safety, between acceptable superior qual- ickson, & Kim, 2000). The formation of various chlorine species
ity and economic constraints, and between traditional processing is dependent on the pH of EW. Hypochlorous acid (HOCl) has
resources and novel approaches can be achieved through the devel- strong chlorine, and exhibits 80 times superior sanitizing power to
opment of nonthermal processing technologies for food processing –OCl when the pH of the solution is 5.0 to 6.5 (Cao, Zhu, Shi,
(Zhang et al., 2011). This review gives updated information on Wang, & Li, 2009). At high pH, HOCl dissociates to hypochlo-
nonthermal processes and their applications for shelf-life extension rite ions (−OCl), whereas at low pH, it dissociates to chlorine gas
of seafoods, focusing on the principle and on the impact of these (Cl2 ). In the metabolic frameworks, HOCl penetrates the mem-
processes on microbial safety and shelf-life extension. branes of microbial cells and produces hydroxyl radicals, which ex-
hibit antimicrobial action through oxidation (Huang et al., 2008).
Pretreatments of Seafoods As pH increases from the acidic to the basic region, the effi-
Any treatment administered to food beforehand with the aim ciency of ORP and ACC of EW decreases. At pH value greater
of improving or maintaining the nutritional, sensory, and func- than 8.99, the ability of EW to deactivate all microorganisms di-
tional properties, but lowering microbial load, is known as “pre- minishes (Rahman, Ding, & Oh, 2010). The decreased microbial
treatment” (Micali & Fiorino, 2016). After being caught, a fish is population, when treated with acidic electrolyte water, can be at-
beheaded, eviscerated, and washed. In crustaceans such as shrimps, tributed to the low pH, which makes bacterial cells more prone
decapitation, peeling, and deveining are practically conducted as to dynamic chlorine by rendering their cell membrane more vul-
pretreatment. Furthermore, potential pretreatment such as the use nerable to HOCl (Park, Hung, & Chung, 2004).
of acidic electrolyte water and ozonification have been applied for The impact of pH and chlorine of AEW on the bacteriostatic
seafoods to improve their microbial qualities. activity against Escherichia coli O157:H7 (E. coli O157:H7), and
Listeria monocytogenes (L. monocytogenes), was investigated by Park
Acidic Electrolyte Water et al. (2004). AEW effectively inactivated these organisms in a
Electrolyte water (EW) is made from water without the addi- varied range of pH (2.6 to 7.0) when sufficient amounts of avail-
tion of any hazardous chemicals except sodium chloride (Kim, able chlorine (>2 mg/L) were available. Moreover, antimicrobial
Hung, & Brackett, 2000a). EW is known as either a sanitizer (EW activity of AEW is dependent on ORP (Huang et al., 2008; Kim,
containing HOCl, an acidic electrolyte water) or a cleaner (EW Hung, & Brackett, 2000b; Liao, Chen, & Xiao, 2007). Chow,
containing NaOH, an alkaline electrolyte water (Rahman, Khan, Yang, Lee, and Ochiai (2009) investigated the effects of acid and
& Oh, 2016). The simplicity of EW production and application is alkaline electrolyte water as pretreatments on the rate of discol-
the foremost reason for its popularity. In numerous fields such as oration in myoglobin extract and dark muscle of skinned tilapia
medical sterilization, agriculture, food sanitation, livestock man- fillet during iced storage and they reported that the pretreatment
agement, and further applications, EW is gaining attention be- significantly (p ˂ .05) prevented the discoloration of the dark
cause of its antimicrobial properties (Huang, Hung, Hsu, Huang, muscle and myoglobin extract. Pretreatment also extended the
& Hwang, 2008; Kim et al., 2000a). shelf-life of the resulting tilapia fillets by maintaining muscle color
Principle. Dilute NaCl in an electrolysis chamber can form EW, and texture during extended storage at 4 °C for 9 days.
as illustrated in Figure 1. The chamber is composed of a diaphragm Limitation. One of the basic tastes easily perceived by humans is
(septum or membrane) with the primary purpose to separate the saltiness. High concentration of NaCl for acidic electrolyte water
anode and cathode (Hricova, Stephan, & Zweifel, 2008). In an EW production can lead to an increase in saltiness in pretreated seafood.
generator, current values and voltage are set at 8 to 10 A and 9 to This can be perceived by consumers, thereby lowering the sensory
10 V, respectively. Current passes through the generator, whereas acceptability of pretreated products. Chlorine ion can interact with
voltage is spawned between the electrodes. During the electroly- other major components in foods, thus affecting food texture and
sis process, diluted NaCl in water dissociates into negatively and inducing some reactions occurring during processing. However,
positively charged ions (Cl− and Na+ , respectively). Simultane- salt enhances protein hydration and binds with proteins and fats
ously, hydrogen (H+ ) and hydroxide (OH− ) ions are also formed (Man, 2007).
from the water molecules in the solution. The positively charged
ions (H+ and Na+ ) migrate toward the cathode, where electrons Ozonification
are gained, resulting in the generation of hydrogen gas (H2 ) and The interaction of molecular diatomic oxygen (O2 ) to an oxy-
sodium hydroxide (NaOH). However, negatively charged ions gen atom gives rise to ozone (O3 ), which is a highly unstable
(Cl− and OH− ) migrate toward the anode and release electrons. triatomic oxygen molecule (De Mendonça Silva & Gonçalves,
Hypochlorite ion (−OCl), oxygen gas (O2 ), hypochlorous acid 2017). Ozone has been employed as an oxidizing agent in water
(HOCl), chlorine gas (Cl2 ), and hydrochloric acid (HCl) are gen-
treatment and in the food industry and is considered a power-
erated (Al-Haq, Sugiyama, & Isobe, 2005; Hricova et al., 2008).ful sanitizer (Blogoslawski & Stewart, 2011; Gonçalves, 2016).
In recent years, ozonification has attracted more interest for use
At the end of the electrolysis process, acidic and alkaline elec-
in fish preservation due to its ability to reduce spoilage organ-
trolyte water are generated simultaneously. An acidic electrolyte
water (AEW) or electrolyzed oxidizing water (EOW) with oxida- isms (Glatman, Sachs, Khanin, Drabkin, & Gelman, 2006; Pas-
tion reduction potential (ORP) of >1,100 mV, available chlorinetoriza, Bernardez, Sampedro, Cabo, & Herrera, 2008). Good im-
concentration (ACC) of 10 to 90 ppm, and pH between 2 and 3, provement in fish quality and safety by aqueous ozone has been
demonstrated by various researchers using immersion techniques
is produced at the anode. Meanwhile, alkaline electrolyzed water
(AlEW) or basic electrolyzed water (BEW) with ORP of −800 to (Crowe, Skonberg, Bushway, & Baxter, 2012; Gonçalves, 2016).
−900 mV and pH between 10 and 13 is produced at the cathode. Principle. In general, ozone is produced when there is a ventila-
Antimicrobial efficacy and application of acidic electrolyte tion of electrical discharge of voltage in the presence of an unadul-
water for seafood preservation. Oxidation reduction potential terated oxygen (Guzel-Seydim, Bever, & Grene, 2004). Oxygen


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Shelf-life extension of seafoods . . .

Figure 1–Electrolyte water production.

Figure 2–Ozone production using ultraviolet radiation.

molecules are separated or split into free oxygen atoms (O), and is potentially produced with the CD method (Ozone Solutions,
other oxygen molecules (O2 ) can collide with these atoms. This 2007).
leads to the formation of ozone molecules (O3 ; Chawla, Bell, & Antimicrobial efficacy and application of ozonification for
Marlene, 2007; Duguet, 2004), as illustrated in Figure 2. How- seafood preservation. Gram-negative and Gram-positive bacte-
ever, a large amount of energy is essential to cleave the O–O bond ria, vegetative cells, and spores are significantly affected by ozonifi-
(Bocci, 2006). Electrons of oxygen molecules are excited with cation (Guzel-Seydim et al., 2004; Pascual, Llorca, & Canut, 2007;
high energy, such as chemi-nuclear sources, electrolytic processes, Rong, Bang-Zhong, Qi, & Lan-Lan, 2010). Glycolipids, glyco-
corona discharge (CD), and ultraviolet light (wavelengths less than protein, and certain amino acids such as tryptophan in the bacte-
200 nm; Locke et al., 2006). For commercial purposes, ozone rial membrane are first attacked by ozone. Alteration of sulfhydryl

894 Comprehensive Reviews in Food Science and Food Safety r Vol. 17, 2018 
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Shelf-life extension of seafoods . . .

groups results in bacterial cell disruption (da Silva, Franco, Sousa, technology is considered superior to traditional heat treatment of
& Goncalves, 2010), with enhanced cell permeability and lysis. foods based on food-quality attributes, because it avoids, or greatly
This phenomenon often leads to bacterial death. Application lessens, unfavorable changes in physical and sensory properties
methods and microbial population influence the antimicrobial (Mohamed & Eissa, 2012). Nevertheless, before the application of
efficacy of ozone (Crowe et al., 2012). Chemical composition, PEF in food processing, its effect on the nutritional and chemical
pH, additives, temperature, initial bacteria population, and ozone properties of foods must be understood (Sotelo et al., 2014). PEF
contact time with food and food surface type are factors deter- technology has been known to have more advantages than heat
mining the efficiency of ozone treatment on microbial reduction treatments, because it kills microorganisms with negligible impact
in seafoods (Campos, Losada, Rodrı́guez, Aubourg, & Barros- on the nutritional value of food, and its flavor, original color, and
Velazquez, 2006; Crowe et al., 2012; Isikber & Athanassiou, 2015; texture (Kumar et al., 2016).
Manousaridis et al., 2005; Pastoriza et al., 2008). Principle. A source of high voltage, treatment chamber, switch,
Gelman, Sachs, Khanin, Drabkin, and Glatman (2005) reported and capacitor bank make up the PEF processing system, and its
that pretreatment of tilapia slices with ozone prolonged shelf-life by production involves a rapid discharge of energy within a short
12 days and enhanced their quality attributes during storage at 0 °C duration. Microsecond high-voltage pulses in the order of 10 to
for 30 days. The shelf-life of ozone-treated, shucked, and vacuum- 60 kV are involved in PEF processing (Kumar et al., 2016). The
packaged mussels was extended to 12 days, as compared with application of high-voltage pulses induces pores named “electro-
9 days for untreated samples (Manousaridis et al., 2005). Dehkordi poration” in cell membranes, initiating a loss of barrier function,
and Zokaie (2010) reported a 2 days extension in the shelf-life intracellular content leakage, and loss of vitality. The treatment
of trout fillets treated with ozone for 2 hr, as compared with un- is applied uninterruptedly in a chamber (setup of multiple elec-
treated fillets. Japanese sea bass with different treatments, including trodes). The product is exposed to the high-voltage pulses, into
(a) traditional flake ice (CK), (b) ozonized flake ice (OIce), (c) tra- which liquid and semi-viscous liquid materials are pumped, while
ditional flake ice (O), and (d) ozonized flake ice and ozonized solid materials are transported through the treatment chamber.
water treatment (O + OIce), showed varying shelf-life as resolved Treatment time required is less than a second. To ensure sufficient
by sensory evaluation, in which the shelf-life figures were 9, 15, treatment, pulses are applied at repetition rates of up to 1000 per
12, and more than 18 days, respectively (Lu, Liu, Liu, Ding, & sec. PEF treatment intensity is affected, not only by electrical pa-
Ding, 2012). rameters such as specific energy input and field strength, but also
Freshly harvested shrimp treated with ozone for one minute by product composition and temperature. PEF can be applied at
was evaluated for bacterial count, TVB-N, TMA-N contents, and slightly above, below, or at ambient temperature in the form of
sensory characteristics. It could prolong the shelf-life of shrimps by bipolar, an exponentially decaying, oscillatory pulse, and square
1.75 days, in comparison with the control (Okpala, 2014). Chen, wave (Butz & Tauscher, 2002).
Wang, Chen, Chen, & Huang (2014) reported that ozone water Antimicrobial efficacy and application of PEF for seafood preser-
pretreatment could effectively extend the shelf-life and retain the vation. External electrical field used for a few microseconds en-
quality of oysters. Shelf-life could be extended to 20 to 25 days courages rapid breakdown and structural changes of the cell mem-
when oysters were treated with ozone, whereas the control had a brane. Based on this phenomenon, called electroporation, many
shelf-life of 5 to 10 days. Microbial contamination in whole tilapia applications of high-intensity pulsed electric fields (HIPEF) in dif-
was reduced by 88.25% by treating the fish with 1.5 ppm ozone ferent food matrixes have been studied (Toepfla, Heinz, & Knorra,
for 15 min (De Mendonça Silva & Gonçalves, 2017). 2007: Faridnia et al., 2015). For irreversible breakdown of the cell
Limitation. Although ozonification can prolong the shelf-life of membrane that consequently leads to microorganism inactivation
seafoods by reducing the microbial load, pretreatment with ozone or death can be possible with the utilization of PEF at higher
can induce oxidation in seafood. This may cause it to smell or treatment intensity (Figure 3). PEF processing offers good-quality,
taste less palatable to consumers. Due to the enhanced protein ox- fresh, or raw-like liquid foods with excellent shelf-life, nutritional
idation induced by ozone, the functionality of protein in seafoods value, and flavor. Because PEF application on food involves no
can be decreased, leading to poor-quality products. Ozone is one heat, the treated foods with PEF maintain their appearance, taste,
of the strongest oxidizing agents widely used for disinfective of and fresh aroma (Nagarajarao, 2016). PEF technology has been
wastewater and removal of organic substances, and offensives odors successfully applied for the pasteurization of foods such as fish
(Boonduang & Limsuwan, 2013). There is usually a high risk of soups, tomato juice, and liquid eggs.
postcontamination, since ozone can only lower the microbial load Targeted microorganisms and their growth and physiological
before and during treatment but has less effect on prevention of states are major factors influencing PEF efficacy. The intrinsic
contamination after treatment. parameters of the microorganism such as shape, size, growth state,
or species determine its susceptibility to PEF. In general, Gram-
Processing Technologies for Seafood Preservation negtaive vegetative cells are less resistant to PEF when compared
Processing technologies such as high hydrostatic pressurization, with Gram-positive bacteria. PEF sensitivity is higher in yeasts than
ionizing radiation, cold plasma, ultraviolet light, and pulsed elec- bacteria (Mohamed & Eissa, 2012). The induction of electric fields
tric fields have several advantages, particularly for microbial in- into cell membranes of large cells is greater than small cells when
activation, and they can be employed as alternatives for seafood exposed to PEF treatment (Zhang, Chang, & Barbosa-Cánovas,
preservation. 1994). Most of the research studies pay attention to bacteria cell
inactivation as affected by PEF, although only a few reports are
Pulsed Electric Field accessible on the inactivation of spores, describing a limited effect
Pulsed electric field (PEF) processing is a novel nonthermal of PEF. Pagan, Esplugas, Gongora-Nieto, Barbosa-Cánovas, and
preservation method that has the capability of producing foods Swanson (1998) found that Bacillus cereus spores were not affected
with extended shelf-life, excellent nutritional quality, and accept- with PEF treatment of 60 kV/cm for 75 pulses at room temper-
able sensory attributes (Kumar, Agarwal, & Pramod, 2016). PEF ature. However, Marquez, Mittal, and Griffiths (1997) reported


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Shelf-life extension of seafoods . . .

Figure 3–Bacterial inactivation by pulse electric field.

5 log and 3.42 log reductions of Bacillus cereus and Bacillus sub- 2004). Pressurized vessel, system controls, an intensifier to produce
tilis spores, respectively, with PEF treatment of 50 kV/cm for 50 higher pressures, and a low-pressure pump make up HPP equip-
pulses at 25 °C in salt solution. Gudmundsson and Hafsteinsson ment (Guan & Hoover, 2005). A temperature regulator device
(2001) reported that an electric field as high as 18.6 kV/cm for and product holding system are additional components (Mertens,
7 pulses at room temperature did not affect the primary structure 1995).
of the treated salmon fish protein as compared with the con- The structuring of the vessels is varied with diameter and vessel
trol. However, PEF treatment (1.36 kV/cm for 40 pulses at room operating pressure. The three-cylindrical vessel designs include
temperature) produced gaping in salmon samples. PEF treatment a monolithic chamber separately forged, a multiwall chamber
(2.0 kV/cm and 90 pulses/min) resulted in less water loss in fish shrunk-fit from a series of concentric tubes, and a wire-winded
samples (frozen cod loins, Iceland cyprine, cod fresh fillets, com- stainless steel core tube (Ting, 2010). The monoblock, or mono-
mon whelk, frozen haddock loins, and pollock fillets), compared lithic vessel, is usually fabricated for working pressures of 400 to
to the samples only injected with brine (Klonowski, Heinz, Toepfl, 600 MPa for small-scale vessels with inner diameters not more than
Gunnarsson, & Þorkelsson, 2006). 15 cm. A wire-wound vessel or prestressed multilayered (multi-
Limitation. High initial cost and the absence of any effect on wall) vessel is employed for higher pressures and longer dimen-
enzymes are currently the major technical drawbacks of PEF. Also, sions. A commercial scale with larger capacity (525 L) is available
application of PEF processing is limited to food products with and used for reducing microbial load in seafoods, particularly oys-
low electrical conductivity and no air bubbles (Singh, 2012). PEF ters (Collins et al., 2005; He, Adams, Farkas, & Morrissey, 2002).
is a continuous processing method that may not be suitable for Rapid closing and opening systems that permit fast product stack-
solid food products that cannot be pumped (Sabhapathi, 2013); ing and unstacking are required for HPP. Breech-type, threaded
therefore, the conveyor is important to include in the design of closures, or pin closures are used for small-diameter or lower-
the machine. pressure vessels (Ting, 2010).
Before and during processing, a siphoning heating/cooling
High Hydrostatic Pressure medium in around pressure vessel can be used to control tem-
Since the early 1990s, high hydrostatic pressure (HHP) has perature in a large or more modern system, most especially where
earned more consideration among the group of nonthermal pro- constant temperature is required (Fonberg-Broczek et al., 1999).
cessing For over two decades, HHP has been employed for im- Neetoo and Chen (2014) stated that a HHP system can treat ei-
proving the nutritional, safety, functional properties, and quality ther unpackaged liquids or slurries that can be siphoned in semi-
of a wide variety of foods with negligible damaging effects on continuous bulk mode or packaged food in batch mode. Reduced
their nutritional and organoleptic characteristics (Jung, Tonello- risk of large quantities of the product being contaminated by wear
Samson, & Lamballerie-Anton, 2011; Tewari, 2007). particles or lubricants of the machinery reflects increased produc-
Principle. Commercially, during HHP processing, food is ex- tivity and less post-processing contamination. Those are the major
posed to pressure (200 to 1,000 MPa) for some period of time advantages of batch mode over continuous bulk mode (Palou,
using water; an appropriate pressure-transmitting fluid (Neetoo & Lopez-Malo, Barbosa-Canova, & Swanson, 2007).
Chen, 2014). HHP depends on the isostatic principle, in which Antimicrobial efficacy and application of HHP for seafood
food products are uniformly and instantaneously compressed from preservation. Mechanisms for the control and inactivation of
all directions. When pressure is removed, food returns to its initial microorganisms involve combined processes such as collapse of
shape (Dahlia, Gourrierec, & Concepción, 2017). This hydrostatic noncovalent bonds in macromolecules, biochemical effects, dis-
compression is capable of inactivating microorganisms (Neetoo & ruption and permeabilization of cell membranes, morphological
Chen, 2014). Heat can be combined with HHP. Process tempera- alterations, and impacts on the genetic mechanisms of cells (Pat-
tures can vary from sub-zero temperatures to temperatures beyond terson, 2005). Viruses, bacteria, protozoa, parasites, and fungi in
the boiling point of water (100 °C; Caner, Hernandez, & Harte, food when subjected to pressure can be greatly reduced. Microbial

896 Comprehensive Reviews in Food Science and Food Safety r Vol. 17, 2018 
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Shelf-life extension of seafoods . . .

groups and strains have different ranges of barotolerances (Vanlint, nor does it affect the sensory and nutritive characteristics of food
Rutten, Michiels, & Aertsen, 2012; Whitney, Williams, Eifert, products (Schwabedissen, Łaciński, Chen, & Engemann, 2007).
& Marcy, 2007). The efficacy of HHP in different commodities CP is a chemical-free, contactless, and waterless method that can
by inactivating food-borne pathogens to enhance their micro- prevent and reduce microbial growth (Niemira, 2012). It has been
biological safety has been investigated (Neetoo & Chen, 2014). applied successfully to different food products for its antimicro-
The collaborative effect of antimicrobial and HHP has also been bial effectiveness (Fernandez-Gutierrez, Pedrow, Pitts, & Powers,
reported (Jofré, Garriga, & Aymerich, 2008). 2010; Grzegorzewski, Rohn, Kroh, Geyer, & Schluter, 2010).
The initial microbial load saw a 6-log reduction in fresh whole Principle. Mixtures of ions, electrons, and free radical species
rainbow trout (Oncorhynchus mykiss) and an approximately 4-log in gaseous plasmas are responsible for microorganism destruction
reduction in mahi mahi (Coryphaena hippurus) at a pressure of (Chirokov, Gutsol, & Fridman, 2005; Perni, Liu, Shama, & Kong,
300 MPa (Yagiz, Kristinsson, Balabana, & Marshall, 2007). Erkan 2008). The gas becomes ionized, excited, or dissociated by the
et al. (2011) studied physicochemical properties of horse mackerel contact between ions or electrons. The respective gas leads to
(Trachurus trachurus) as affected by HHP treatment and reported the creation of new active species when passed through plasma
that the best HHP conditions for horse mackerel treatment were (Critzer, Kelly-Wintenberg, South, & Golden, 2007), as illus-
220, 250, and 330 MPa; 7, 15, and 25 °C for 5 and 10 min, trated in Figure 4. Numerous CP jet devices have been installed
in which color, TBA, and TMA-N values showed less change. for applying plasma to foods (Critzer et al., 2007; Deng, Cheng,
Lipid hydrolysis was inhibited in frozen mackerel by increasing Ni, Meng, & Cheng, 2008). However, the process is dependent
both the pressure level (150, 300, 450 MPa) and the pressure hold- on the diversity of devices and complexity (Moreau, Orange, &
ing time (0.0, 2.5, 5.0 min) for HPP treatment as indicated by a Feuilloley, 2008). Besides the working gases, the differences in
marked inhibition of free fatty acid content throughout 3 months plasma sources should be taken into account. In general, the fre-
of frozen storage at −10 °C (Torres, Vázquez, Saraiva, Gallardo, quency region (kHz) generates atmospheric pressure plasma by
& Aubourg, 2013). Shelf-life of abalone (Haliotis discus hannai) dielectric barrier discharge (DBD) or CD. The microwave region
during refrigerated storage was extended by 10 days, compared to is generated by plasma torches, although radiofrequency (RF) re-
3 days in the control after pretreatment with high-pressure (200 gions are generated by an atmospheric pressure plasma jet or by
MPa) for a short time (5 min; Jo et al., 2014). Uçak and Gökoǧlu inductive coupled plasma (ICP; Fröhling, Baier, Ehlbeck, Knorr,
(2016) reported that pressure between 100 and 300 MPa yielded & Schlüter, 2012).
marinated herring (Clupea harengus) with acceptable taste, texture, Antimicrobial efficacy and application of cold plasma for
and appearance. Shelf-life extension by 3 wk was attained for fish seafood preservation. The strong oxidizing agents, such as ozone
salad with mayonnaise treated with HPP (450 or 600 MPa for 300 and atomic oxygen, generated in plasma (Kelly-Wintenberg et al.,
sec) and stored at 5 or 10 °C (Salamon et al., 2016). Oyster was 1999), as well as UV radiations, photons, chemical reactive species,
treated with HPP (207 to 310 MPa for 0, 1, and 2 min) for shelf- and charged particles (Fröhling et al., 2012) affect the integrity of
life extension. The initial microbial load was reduced (2 to 3 logs) microbial cellular membranes and spawn the antimicrobial effect
by HPP treatment, and remained at a reduced level throughout (Brandenburg et al., 2007; Perni et al., 2008). Depending on the
storage at 4 °C for 27 days (He et al., 2002). plasma sources, the gases used, and processing parameters, the
Limitation. During processing, the organoleptic characteristic concentrations and the reactive species vary. Between plasma de-
of HHP-treated food can be changed. This can be attributed vices or the same device used, inactivation kinetics differs (Fröhling
to the ability of HPP to destabilize functional proteinaceous et al., 2012). Because of their ability to induce oxidation of micro-
macromolecules, such as enzymes, by ionic and hydrophobic– bial components and microbial cell membrane destruction, atomic
hydrophobic interactions. Enzyme structure and function can be oxygen species are the most effective. Oxidation of nucleic acids
affected by HPP (Pandrangi & Balasubramaniam, 2005). However, and amino acids causes changes which can lead to death or dam-
HPP can accelerate lipid oxidation of treated seafoods during stor- age to microorganism (Smeu & Nicolau, 2014). Oxygen-reactive
age. This is caused by the release of inorganic transition metal ions species affect lipid membranes, and this can be due to their ability
from their respective compounds during the HPP process (Cheah to attach to the bacterial cell surface, which makes them more
& Ledward, 1997). HPP gives fish products a cooked appearance prone to attack by such strong oxidizing agents (Critzer et al.,
at high pressure (˃200 Mpa). HPP can induce the formation of 2007). Agricultural products (mango, lettuce, almond, apple, and
formaldehyde, which induces protein crosslinking, thus causing melon), real food systems (cheese and cooked meat), and egg sur-
an increase in the hardiness of the treated fish (Matser, Stegeman, face have been decontaminated by CP in the food industry (Deng,
Kals, & Bartels, 2000). This is a drawback when HPP is employed Shi, Chen, & Kong, 2007).
for seafood treatment. A very limited attempt has been made at the use of plasma tech-
nology to enhance the quality and safety of seafoods. Lee, Noh,
Cold Plasma Processing Yang, and Min (2011) showed that CP treatment for 2 min with
Cold atmospheric plasma (CP) is a novel nonthermal process helium gas (5 L/min) mixed with oxygen (100 mL/min) at 60 Hz
with great antimicrobial potential. Electricity and carrier gases and 30 kV/cm retarded the growth of L. monocytogenes on smoked
such as oxygen, nitrogen, air, and argon are the key elements salmon by 1 log CFU/g. Chiper, Chen, Mejlholm, Dalgaard, and
for this technology. Because of the charged particles, free radi- Stamate (2011) reported that the population of Photobacterium
cals, photons, chemical reactive species, and ultraviolet radiations phosphoreum, a bacterium associated with seafood spoilage in cold-
generated, CP can be used for sanitizing foods and containers. smoked salmon, was significantly reduced (˂3 log CFU/g) by CP
The antimicrobial efficacy of CP is beneficial to food retailers (air and air + 7% CO2 mixture) treatments operated at an applied
and producers for extending shelf-life and ensuring food safety of voltage: 13 kV at 15 kHz frequency for in 60 to 120 sec. This
fresh commodities along the food chain (Smeu & Nicolau, 2014). inactivation effect was comparable between different gas compo-
Plasma treatment is an acceptable nonthermal process in the food sitions used (air and air + 7% CO2 ). However, CP treatments did
industry because it does not cause discoloration or dehydration, not significantly inactivate L. monocytogenes or Lactobacillus sakei in


C 2018 Institute of Food Technologists® Vol. 17, 2018 r Comprehensive Reviews in Food Science and Food Safety 897
Shelf-life extension of seafoods . . .

Figure 4–Cold plasma illustration in the treatment of seafood.

cold-smoked salmon, irrespective of the gas used. Park and Ha bacteria at 1,000 J/m2 dose rate (Neetoo & Chen, 2014). When
(2015) reported a significant decrease in the counts of Cladospo- a microbial cell is exposed to UV light, several modifications in
rium cladosporioides and Penicillium citrinum on dried filefish fillets the cellular components take place (Sharma, 2010). Neetoo and
with increasing cold oxygen plasma (air subjected to high-energy Chen (2014) reported that the lethality of the UV process de-
deep-ultraviolet (UV) light with an effective radiation spectrum pends on treatment time, target species, target species, and range
between 180 and 270 nm) with treatment times of 3 to 20 min. of wavelengths used to irradiate the cells. The interaction between
Limitation. Treatment with CP can induce lipid oxidation in UV and the microbial nucleic acid results in microbial inactiva-
fatty foods and other food products susceptible to oxidation. This tion, which yield “photoproducts” of which pyrimidine dimers
may lead to the creation of short-chain fatty acids, aldehydes, hy- are the most important (Harm & Rupert, 1976). On the same
droxyl acids, and keto acids, thus causing off-flavors and off-odors strand of DNA, photoproducts such as pyrimidine dimers and
during storage. (Ekezie, Sun, & Cheng, 2017). Undesirable textu- pyrimidine adduct are formed between two neighboring pyrim-
ral properties, acidity, and discoloration of treated food can occur. idine bases such as thymine and cytosine. However the rate of
Also, surface topography can be influenced by plasma treatment formation of pyrimidine adduct is lower, compared to pyrimidine
(Fernandez, Noriega, & Thompson, 2013). The high cost of in- dimers. At sufficiently high UV doses, crosslinks between DNA
stallation is also a major drawback. and proteins are formed. At higher doses, breakage in the DNA
strand may occur (Sharma, 2010). Apart from the wavelength, the
Ultraviolet (UV) concentration of hydrogen ions, the relative humidity, treatment
Disinfection of water in aquaculture and wastewater facilities is temperature, and the microbial load also affect the effectiveness of
usually carried out by UV radiation (Bohrerova, Shemer, Lantis, UV light.
Impellitteri, & Linden, 2008). The air quality within buildings For food products, UV-C light technology application has been
can also be improved by UV radiation (Martin et al., 2008). If mostly confined to liquids and free-flowing foods. Bottino, Ro-
UV is used or handled improperly by operators, the intense UV drigues, Ribeiro, Lázaro, and Conte-Junior (2016) reported that
radiation can be harmful. It can be mitigated by proper equipment UV-C enhanced the shelf-life of Piaractus mesopotamicus and Colos-
and use. Recently, UV has been proved to be a promising method soma macropomum fillets by at least 50% by retarding microbial
for extending the shelf-life of seafoods. growth. Lower growth rate and number of colonies in the sta-
Principle. UV lamps are usually made of distinct quartz glass tionary phase were noticeable in combination with decreased bio-
that allows 70% to 90% of UV rays to penetrate. Mercury vapor genic amine production. Putrescine content, mesophilic bacteria
lamps contain a little amount of mercury inside the sealed glass counts, total ammonia, psychrotrophic bacteria counts, and total
tube and also an inert gas carrier. Mercury ionizes and vaporizes, volatile base nitrogen (TVB-N) content were reduced in UV-
thereby producing UV radiation when an electric arc is created. C radiation–pretreated rainbow trout (Oncorhynchus mykiss) fillets
These basic components form the anatomy of a UV-emitting stored in MAP (106.32 mJ/cm2 : 20%N2/ 80% CO2 ), thereby ex-
apparatus (Guerrero-Beltràn & Barbosa-Canovàs, 2011). UV-A tending the shelf-life by at least twice as compared with the control
with a wavelength of 320 to 400 nm, UV-B with a wavelength (Rodrigues et al., 2016).
of 280 to 320 nm, and UV-C with a wavelength of 200 to 280 Limitation. Accelerated senescence and surface discoloration in
nm are the three regions in the UV spectrum (Sharma, 2010). seafood can occur and deteriorate the treated seafood (Sharma,
UV treatment is a surface treatment because of its low depth of 2010). UV radiation can induce oxidation of lipids in treated
penetration (Neetoo & Chen, 2014). seafoods since hydrogen peroxide, superoxide radicals, and lipid
Antimicrobial efficacy and application of ultraviolet radiation radicals are indirectly formed by UV light (Kolakowska, 2003).
for seafood preservation. The germicidal property of UV-C is Peroxide created during extended UV light treatment can di-
responsible for the 4-log reductions or more in viruses, yeasts, and minish the pigments and the fat-soluble vitamins (Krishnamurthy,

898 Comprehensive Reviews in Food Science and Food Safety r Vol. 17, 2018 
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Shelf-life extension of seafoods . . .

Irudayaraj, Demirci, & Yang, 2009). Also, cross-linking and frag- ner, and Gerdes (1989) showed that the application of MAP and
mentation of protein, carbohydrate cross-linking, and peroxida- low-dose irradiation extended the shelf-life of fresh catfish fillet by
tion of unsaturated fatty acids in ultraviolet-treated seafood can 4 to 5-fold. Harewood, Rippey, and Montesalvo (1994) reported
be induced by superoxide radicals (Krishnamurthy et al., 2009). that irradiation doses of >0.5 kGy were significantly lethal for
Protein, aromatic amino acids, and enzymes are denatured by UV fecal coliforms, E. coli, and C. perfringens, in which the shelf-life
radiation, which could affect the composition of seafoods (Neetoo of hard-shelled clams (Mercenaria mercenaria) could be extended.
& Chen, 2014). Oraei, Motalebi, Hoseini, and Javan (2011) investigated the ef-
fect of gamma-irradiation and frozen storage on the microbial
Irradiation quality of rainbow trout (Oncorhynchus mykiss) fillet and reported
Exposing materials to ionizing radiations (electron beams, X- that for shelf-life extension, microbial control, and to ensure the
rays, and gamma rays) is called irradiation. Level of radiation is one safety of rainbow trout stored in the frozen state, an application
of prime factors determining efficacy. During irradiation, chem- of low-dose gamma irradiation (especially 3 kGy) is suitable. Do-
ical bonds are broken to give free radicals or highly unstable and gruyol and Mol (2017) investigated the effect of irradiation (2.5
reactive ions when molecules absorb energy (Ohlsson & Bengts- and 5.0 kGy) on the shelf-life and microbial quality of cold-stored
son, 2002). sous vide (70 °C for 10 min) mackerel fillets. It was found that
Principle. High-energy isotope sources to produce γ -rays are microbial loads were below the limits (6 log CFU/g) during 9
needed for irradiation, and cobalt-60 (60 Co) is used commer- weeks of storage (2 ± 1 °C). Arshad, Sudha, Hatha, and Anilku-
cially to produce γ -rays. Less commonly, X-rays and high-energy mar (2015) investigated the synergistic effect of cold temperature
electrons can be produced from machine sources (Arvanitoyannis storage and gamma-irradiation on the sensory properties of estu-
& Tserkezou, 2010). Machine sources are electron accelerators, arine crab (Scylla serrate) and reported that frozen storage (−20 °C)
which consist of an evacuated tube and electrons are supplied by and cold (4 °C) and gamma-irradiation (1.0 to 2.0 kGy) extended
heated cathode, in which high-voltage electrostatic field excites the shelf-life of the sample by maintaining sensory quality for the
an electron. Through amplifying the cascade of collisions, these maximum duration of 28 and 14 days, respectively.
electrons can ionize other atoms (Smeu & Nicolau, 2014). The Limitation. Irradiation is harmful or noxious to humans (Mor-
absorbed dose, the overall economics of the process, food den- eira, 2010). However, the dose for seafood pretreatment is low,
sity, and food thickness determine the efficacy of the application therefore making it safe for consumption. Excess accumulation
(Arvanitoyannis & Tserkezou, 2010). The formation of reactive as a result of constant exposure to irradiation is a major threat
species induced by irradiation plays a paramount role in killing for the processors or workers. Some amino acids can be cleaved
the microorganisms (Silva, Pereira, Junqueira, & Jorge, 2013). For by high-dose irradiation, thereby changing the flavor and aroma
personnel safety, an uncompromising procedure in the irradiation of foods (Moreira, 2010). Lipid oxidation is enhanced in the
plant must be carefully followed (Fellow, 2000). irradiated product since irradiation can accelerate auto-oxidation
Antimicrobial efficacy and application of radiation for seafood of lipids, producing hydroperoxides and off-flavors in food,
preservation. DNA, proteins, or cell membranes can be disrupted especially seafoods rich in polyunsaturated fatty acids (Neetoo &
by reactive species such as free radicals that are fractured typi- Chen, 2014).
cally from water molecules by high-energy electrons (Smeu &
Nicolau, 2014). Cell genetic material is particularly prone to free Modified Atmosphere Packaging
radical damage during transcription or active replication (Snyder Modified atmosphere packaging (MAP) is a preservation
& Poland, 1995). The intrinsic factors, such as principal oxygen method that involves replacing the air in a packaging container
availability and dose of irradiation, affect the efficacy of irradiation by a mixture of gases or a specific gas different from the initial
(Lacroix et al., 2002). Bacterial cells are protected against inac- air composition (Çaklı, Kılınç, Dinçer, & Tolasa, 2006). Oxy-
tivation during irradiation by reducing the water activity (Smeu gen (O2 ), nitrogen (N2 ), and carbon dioxide (CO2 ) are the main
& Nicolau, 2014). Reduction in the availability of reactive water commercial gases used in MAP (Soccol & Oetterer, 2003). First,
molecules by freezing therefore increases microbial resistance to the mixture of gases is prepared. The packaging container is filled
irradiation (Nicholson, Munakata, Horneck, Melosh, & Setlow, with the gas mixture, sealed, and stored with no additional control
2000). The characteristics inherent in the product, such as parti- during storage (Rutherford et al., 2007).
cle size and food thickness, product matrix and composition, and Principle. Oxygen in the package is displaced by N2, which
state of the food, have a bearing on product decontamination and is an inert and insipid gas with low lipid or water solubility,
they also affect the efficacy of radiation (Smeu & Nicolau, 2014). thereby lessening oxidative rancidity and hindering any aerobic
The sensitivity of microorganisms to ionizing radiation is in the microorganism’s growth (Rawat, 2015). N2, with its low solubil-
ascending order of viruses ˂ bacteria ˂ parasites (Niemira, 2003). ity, is an important factor in preventing possible packaging col-
The ability of irradiation to destroy spoilage microflora and lapse, whereas dissolution of CO2 may bring about packaging col-
food-borne pathogens in various plant-derived and animal- lapse. The growth of aerobic bacteria is stimulated by O2, which
derived products has been investigated (Smeu & Nicolau, 2014). may retard obligate anaerobic bacteria growth, although sensitiv-
The shelf-life of foods can be extended by radurization (0.4 to ity to oxygen differs among anaerobic microorganisms (Arashisar,
10 kGy), in which viable spoilage microorganisms, molds, and Hisar, Kaya, & Yanik, 2004). Davis (1998) supported that for fish,
yeasts are destroyed, radicidation (0.1 to 8 kGy), where viable O2 should be included in MAP to reduce exudation or drip in
non–spore-forming food-borne pathogens are reduced, or radap- fish throughout storage, and they also proposed that O2 can be
pertization (10 to 50 kGy), in which both spores and vegeta- included in the gas composition of MAP for low-fat fish. During
tive bacteria in food products are completely destroyed (Fellow, storage, because of the slow permeation of gases through the pack-
2000). Crawford and Ruff (1996) used doses of up to 10 kGy aging materials, biochemical changes, and dissolved gases still take
on frozen poultry or shellfish (−18 °C) to destroy Vibrio spp., place in the packed product. Gaseous atmosphere composition
E. coli O157:H7, and Campylobacter spp. Przybylski, Finerty, Grod- continuously changes (Özogul & Özogul, 2006).


C 2018 Institute of Food Technologists® Vol. 17, 2018 r Comprehensive Reviews in Food Science and Food Safety 899
Shelf-life extension of seafoods . . .

MAP with high levels of CO2 generally promote fresh fish stor- for 10 min prior to MAP (10% N2 , 10% O2 , and 80% CO2 ) at
age stability. Mixtures of 30% O2, 30% N2, and 40% CO2 have 4 °C extended the shelf-life to 21 days, although the control stored
been recommended for fish with low-fat content, and a 40% N2 in air had a shelf-life of 6 days. Moreover, the use of phosphate
and 60% CO2 gas mixture for fatty fish (Özogul & Özogul, 2006). (2%) pretreatment in combination of MAP (80% CO2 , 10% N2,
Temperature has an impact on CO2 bacteriostatic and bacterici- and 10% O2 ) could prevent the growth of L. monocytogenes and
dal effects (Lopez-Caballero, Goncalves, & Nunes, 2002). At low reduce the proliferation of E. coli O157 in stored seabass slices at
temperature, CO2 is trapped in the packing materials; at high tem- 4 °C (Masniyom et al., 2005).
perature CO2 gains kinetic energy and escapes from the packing Effects of MAP on the microbiological properties of fresh com-
materials. During storage, the lack of refrigeration may permit mon carp (Cyprinus carpio L.) were studied by Katarı́na, Hana,
the growth of microorganisms stored under CO2 atmosphere. For and Iva (2010). Shelf-life of carp could be extended by 5 and 6
successful use of MAP, good or hygienic quality raw material is days, as determined by total viable counts (˂106 to 107 CFU/g
a key factor (Özogul & Özogul, 2006). Temperature control and considered the TVC limit of acceptability) when 30% CO2 /70%
good packaging material are also essential for MAP (Marcilene, N2 and 20% CO2 /80% O2 , respectively, were used. Maqsood and
Heidmann, & Marı́lia, 2003). Benjakul (2010) reported that 200 ppm of tannic acid showed a
Antimicrobial efficacy and application of MAP for seafood synergistic effect with MAP (5% O2, 35% CO2 , and 60% N2 )
preservation. The solubility of CO2 in water and lipids accounts on microbial growth and retarded lipid oxidation, thus extend-
for the bacteriostatic influence in MAP. During the logarithmic ing the shelf-life of striped catfish slices during refrigerated stor-
stage, CO2 generally decreases growth of microorganisms (Motegi age. Total color change (࢞E), mesophilic and psychrophilic aer-
et al., 2013). Initial bacterial population, type of product, storage obic bacterial growth were retarded for salmon sushi packaged in
conditions, and concentration of CO2 all have an influence on 100% CO2 , 50% CO2, and 50% N2 MAP, stored at 4 °C for 6
the bacteriostatic effect of MAP (Lopez-Caballero et al., 2002). days (Mol, Alakavuk, & Ulusoy, 2014).
The CO2 is dissolved in the water of a sample, thereby forming Limitation. Packaging collapse in MAP often occurs when
carbonic acid (Sivertsvik, Jeksrud, & Rosnes, 2002). Penetration there is an excessive absorption of CO2 in food with high fat
of acid in the bacterial membranes leads to alteration in cell mem- and/or moisture, such as poultry, beef, and fish (Marcilene et al.,
brane, a decrease in enzymatic reactions or direct inhibition of 2003). Drip or exudate may be increased in MAP, and this can be
enzymes, and to changes in the intracellular pH. Direct alterations attributed to gases dissolution on the surface of muscles in atmo-
in the physico-chemical properties of proteins are the most im- spheres consisting of a high level of CO2 (>60%). Carbonic acid
portant mechanisms explaining the influence of CO2 on bacterial formed can reduce pH, and, consequently, protein then undergoes
cells (Soccol & Oetterer, 2003). denaturation with less water retention ability (Masniyom, 2011).
At refrigerated temperatures, increase in shelf-life and inhibi- Oxidative rancidity in fish with high lipid amounts can be pro-
tion of spoilage and pathogenic microorganisms in seafoods has moted in the presence of O2 . Nevertheless, CO2 can induce the
been demonstrated by MAP (Sivertsvik et al., 2002). In the quest release of non-heme iron in the muscle, acting as the pro-oxidant
by manufacturers to meet consumer demand, this technology is (Masniyom, 2011). Therefore, to minimize such a detrimental ef-
gaining increasing attention in the food industry (Sveinsdottir, fect, a mixtures of gases for modified atmospheres with inclusion
Martinsdottir, Hyldig, & Sigurgisladottir, 2010). MAP has been of O2 is generally avoided with seafood. Moreover, the use of
proven to possess an effective combination with superchilling in antioxidants can be a means to prevent lipid oxidation of seafood
extending the shelf-life of fresh cod (Gadus morhua) loins (Lauzon, packaged under MAP.
Magnusson, Sveinsdottir, Gudjonsdottir, & Martinsdottir, 2009)
and Atlantic salmon (Salmo salar) fillets (Duun & Rustad, 2008). Conclusion
Hurtado, Montero, and Borderı́as (2000) assessed the shelf-life Novel emerging non-thermal technologies for seafood process-
of vacuum-packaged (400 MPa) hake (Merluccius capensis) slices at ing start from pretreatment of seafoods using acidic electrolyte
refrigerated temperature (2 to 3 °C), and up to the 43rd day of stor- water or ozonification to reduce the initial microbial load. Fur-
age hake slices were palatable to sensory panelists. Low trimethy- ther treatment using nonthermal processing, such as high hydro-
lamine content and a slight increase in drip were noted after 15 static pressure, ionizing radiation, cold plasma, ultraviolet light,
days of storage. Ordóñez, Lopez-Galvez, Fernandez, Hierro, and and pulsed electric fields, can be applied under appropriate condi-
Hoz (2000) stored hake (Merluccius merluccius) in atmospheric air tions to enhance the inactivation of microorganisms while lower-
at 2 ± 1 °C, as well as in atmospheres containing 20% and 40% ing the detrimental effect associated with the harsh conditions.
CO2 . Shelf-life was increased to 11 and 4 days under 40% and 20% Finally, packaging technology, especially MAP, can be imple-
CO2 , respectively. The 40% CO2 atmosphere was more effective mented to prolong the shelf-life of seafoods. Low storage tem-
for refrigerated hake. perature is recommended as a necessary tool to extend the shelf-
Masniyom, Benjakul, and Visessanguan (2002) reported that at life of treated/processed seafoods. Overall, the clear advantage of
4 °C, the shelf-life of seabass slices in 80% to 100% CO2 MAP these technologies, especially in right combination, makes them
could be extended to 12 days. Duun and Rustad (2008) reported a promising approach for inactivation of microorganisms while
that at storage of 2 °C, shelf-life superchilled salmon fillets in com- maintaining sensory attributes and nutritive value.
bination with MAP (CO2 :N2 60:40) could be extended to more
than 24 days by maintaining negligible microbial growth and good Acknowledgments
quality based on both microbial and sensory analyses, whereas a This research was supported by the Higher Education Research
shelf-life of only 17 days was found for ice-chilled fillets without Promotion and the Thailand’s Education Hub for Southern Re-
MAP. The synergistic effect of modified atmosphere and on shelf- gion of ASEAN Countries Project Office of the Higher Education
life extension and quality of refrigerated seabass slices was reported Commission and the Graduate School, Prince of Songkla Univ.
by Masniyom, Benjakul, and Visessanguan (2005). Pretreatment of The TRF Distinguished Research Professor grant is also acknowl-
seabass slices by soaking them in 2% sodium pyrophosphate (PP) edged.

900 Comprehensive Reviews in Food Science and Food Safety r Vol. 17, 2018 
C 2018 Institute of Food Technologists®
Shelf-life extension of seafoods . . .

Authors’ Contributions Cheah, P. B., & Ledward, D. A. (1997). Catalytic mechanism of lipid
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