Stress assessment,quality indicators and shelf life of three aquaculture important marine fish,in relation to harvest practices,water temperature and slaughter method

The objective of this study was to evaluate the effect of harvest practices and slaughter method on stress, quality and shelf life of whole fish (gilthead sea bream, European sea bass and red sea bream) towards the development of a humane slaughter practice. The use of hook and line resulted in significantly lower plasma cortisol and glucose in European sea bass and gilthead sea bream. Water temperature at harvest affected significantly the concentrations of stress indicators (plasma cortisol and glucose), mainly in European sea bass and gilthead sea bream. No significant differences were observed between the harvesting methods, regarding fish appearance, microbial spoilage and sensory scoring and subsequently shelf life. However, significantly lower hardness was recorded in fish harvested using the electric stunner, compared to the fish killed with slurry ice of the same harvesting period. Shelf life ranged between 13–18 days for gilthead seabream, 10–16 days for European sea bass and 10–14 days for red sea bream, depending on harvesting period.     

Current Practice and Innovations in Fish Packaging

ABSTRACT

Fish and seafood are food products of high commercial value but with short shelf life. The objective of this article is to review the available packaging techniques and their applications on fish products, focusing on research and latest innovations. Modified atmosphere packaging (MAP) has been investigated for the selection of optimum packaging conditions for different fish products. Recent innovations include the combined application of MAP with other preservative factors, such as minimal processing or the addition of antioxidant and/or antimicrobial compounds. Smart packaging, including active packaging and quality control and monitoring systems (gas and moisture control, antimicrobial/antioxidant packaging, smart labels) and edible films and coatings are innovative packaging technologies, which may result in higher quality and extended shelf life of perishable food. The market for active and intelligent packaging methods is anticipated to rise significantly in the near future with their integration into fish packaging.