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dc.contributor.authorAbel, Nanna Louise
dc.contributor.authorRotabakk, Bjørn Tore
dc.contributor.authorLerfall, Jørgen
dc.identifier.citationComprehensive Reviews in Food Science and Food Safety. 2021, 1-31.en_US
dc.description.abstractRecent years have shown a tremendous increase in consumer demands for healthy, natural, high-quality convenience foods, especially within the fish and seafood sector. Traditional processing technologies such as drying or extensive heating can cause deterioration of nutrients and sensory quality uncompilable with these demands. This has led to development of many novel processing technologies, which include several mild technologies. The present review highlights the potential of mild thermal, and nonthermal physical, and chemical technologies, either used alone or in combination, to obtain safe seafood products with good shelf life and preference among consumers. Moreover, applications and limitations are discussed to provide a clear view of the potential for future development and applications. Some of the reviewed technologies, or combinations thereof, have shown great potential for non-seafood products, yet data are missing for fish and seafood in general. The present paper visualizes these knowledge gaps and the potential for new technology developments in the seafood sector. Among identified gaps, the combination of mild heating (e.g., sous vide or microwave) with more novel technologies such as pulsed electric field, pulsed light, soluble gas stabilization, cold plasma, or Ohmic heat must be highlighted. However, before industrial applications are available, more research is needed.en_US
dc.rightsNavngivelse 4.0 Internasjonal*
dc.titleMild processing of seafood—A reviewen_US
dc.typePeer revieweden_US
dc.typeJournal articleen_US
dc.source.journalComprehensive Reviews in Food Science and Food Safetyen_US

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Navngivelse 4.0 Internasjonal
Except where otherwise noted, this item's license is described as Navngivelse 4.0 Internasjonal