Seafood loss prevention and waste reduction  

作　　者：Andrea Conz Enrico Davoli Carlotta Franchi Luisa Diomede 

机构地区：[1]Department of Molecular Biochemistry and Pharmacology,Istituto di Ricerche Farmacologiche Mario Negri IRCCS,Milano,Italy [2]Department of Environmental Health,Istituto di Ricerche Farmacologiche Mario Negri IRCCS,Milano,Italy [3]Department of Health Policy,Istituto di Ricerche Farmacologiche Mario Negri IRCCS,Milano,Italy [4]Italian Institute for Planetary Health(IIPH),Milan,Italy

出　　处：《Food Quality and Safety》2024年第2期239-267,共29页食品品质与安全研究（英文版）

基　　金：funded under the National Recovery and Resilience Plan(NRRP),Mission 4 Component 2 Investment 1.3-Call for proposals No.341 of 15 March 2022 of the Italian Ministry of University and Research funded by the European Union-NextGenerationEU;Award Number:Project code PE00000003,Concession Decree No.1550 of 11 October 2022 adopted by the Italian Ministry of University and Research,CUP D93C22000890001,Project title‘ON Foods-Research and innovation network on food and nutrition Sustainability,Safety and Security-Working ON Foods’。

摘　　要：Despite its high demand,the seafood processing industry grapples with a substantial challenge:generating signifcant waste,encompassing edible and inedible by-products.This leads to considerable fnancial losses and raises socioecological concerns regarding managing and disposing of such waste.Urgently addressing this issue,implementing sustainable seafood preservation methods becomes crucial.This study provides a comprehensive summary of chemical and physical approaches proposed in the literature to prevent seafood loss and diminish waste.A literature search from 2000 to January 2023 yielded 49 publications meeting the inclusion criteria,revealing a fragmented landscape of studies conducted on various fsh products under diverse conditions.Chemical methods include organic acids and bio-derived preservatives;physical approaches comprise cold plasma,high hydrostatic pressure,and UV-C irradiation.The advantages and disadvantages of each technique were considered and discussed.Using chitosans,derived from natural sources and Generally Recognized As Safe,has emerged as the most promising approach.However,the discourse on fsh preservation methods remains an evolving topic,weaving between the complexities of food safety,consumer satisfaction,and economic and environmental impacts.Further research is needed to investigate spoilage during production and critically evaluate the waste generated at different stages of the industrial process.

关 键 词：Seafood spoilage Shelf-life extension Microbial control Quality control Quality maintenance Non-thermal technologies Food safety 

分 类 号：S981.4[农业科学—捕捞与储运]