Principles and recent applications of novel non-thermal processing technologies for the fish industry—a review

Abstract Thermal treatment is a traditional method for food processing, which can kill microorganisms but also lead to physicochemical and sensory quality damage, especially to temperature-sensitive foods. Nowadays consumers’ increasing interest in microbial safety products with premium appearance, flavor, great nutritional value and extended shelf-life has promoted the development of emerging non-thermal food processing technologies as alternative or substitution to traditional thermal methods. Fish is an important and world-favored food but has a short shelf-life due to its extremely perishable characteristic, and the microbial spoilage and oxidative process happen rapidly just from the moment of capture, making it dependent heavily on post-harvest preservation. The applications of novel non-thermal food processing technologies, including high pressure processing (HPP), ultrasound (US), pulsed electric fields (PEF), pulsed light (PL), cold plasma (CP) and ozone can extend the shelf-life by microbial inactivation and also keep good sensory quality attributes of fish, which is of high interest for the fish industry. This review presents the principles, developments of emerging non-thermal food processing technologies, and also their applications in fish industry, with the main focus on microbial inactivation and sensory quality. The promising results showed great potential to keep microbial safety while maintaining organoleptic attributes of fish products. What’s more, the strengths and weaknesses of these technologies are also discussed. The combination of different food processing technologies or with advanced packaging methods can improve antimicrobial efficacy while not significantly affect other quality properties under optimized treatment.

[1]  Taehoon Lee,et al.  Inactivation of foodborne pathogens on the surfaces of different packaging materials using low-pressure air plasma , 2015 .

[2]  A. Yousef,et al.  Sporicidal action of ozone and hydrogen peroxide: a comparative study. , 2001, International journal of food microbiology.

[3]  U. Zimmermann,et al.  Dielectric breakdown of cell membranes , 1974, Biophysics of structure and mechanism.

[4]  Hongbin Pu,et al.  Application of Vis–NIR hyperspectral imaging in classification between fresh and frozen-thawed pork Longissimus Dorsi muscles , 2015 .

[5]  Hongbin Pu,et al.  Characterization of myofibrils cold structural deformation degrees of frozen pork using hyperspectral imaging coupled with spectral angle mapping algorithm. , 2018, Food chemistry.

[6]  Colm P. O'Donnell,et al.  Ozone in Food Processing: O'Donnell/Ozone in Food Processing , 2012 .

[7]  Qinghong Liu,et al.  Effect of plasma activated water on the postharvest quality of button mushrooms, Agaricus bisporus. , 2016, Food chemistry.

[8]  Mark Linton,et al.  Impact of long-term storage at ambient temperatures on the total quality and stability of high-pressure processed tomato juice , 2015 .

[9]  R. Robinson,et al.  Existing and potential applications of ultraviolet light in the food industry - a critical review. , 2000, Journal of the science of food and agriculture.

[10]  Bing Li,et al.  Microstructural change of potato tissues frozen by ultrasound-assisted immersion freezing , 2003 .

[11]  Chenang Lyu,et al.  Pulsed electric field technology in the manufacturing processes of wine, beer, and rice wine: A review , 2016 .

[12]  Santiago P. Aubourg,et al.  Quality changes of farmed blackspot seabream (Pagellus bogaraveo) subjected to slaughtering and storage under flow ice and ozonised flow ice , 2009 .

[13]  Sandra Guerrero,et al.  Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound. , 2015, Food microbiology.

[14]  Zhiwei Zhu,et al.  Enhancing Food Processing by Pulsed and High Voltage Electric Fields: Principles and Applications , 2018, Critical reviews in food science and nutrition.

[15]  Silvia Tappi,et al.  Effect of cold plasma treatment on physico-chemical parameters and antioxidant activity of minimally processed kiwifruit , 2015 .

[16]  Da-Wen Sun,et al.  CFD simulation of heat and moisture transfer for predicting cooling rate and weight loss of cooked ham during air-blast chilling process , 2000 .

[17]  Chung-Yi Wang,et al.  Current status and future trends of high-pressure processing in food industry , 2017 .

[18]  L. Aguilar,et al.  Inactivation of Escherichia coli in goat milk using pulsed ultraviolet light , 2015 .

[19]  Olga Martín-Belloso,et al.  Inactivation of Oxidative Enzymes by High-Intensity Pulsed Electric Field for Retention of Color in Carrot Juice , 2008 .

[20]  Olga Martín-Belloso,et al.  Enhancing inactivation of Staphylococcus aureus in skim milk by combining high-intensity pulsed electric fields and nisin. , 2006, Journal of food protection.

[21]  Yuan-Yuan Pu,et al.  Prediction of moisture content uniformity of microwave-vacuum dried mangoes as affected by different shapes using NIR hyperspectral imaging , 2016 .

[22]  C. E. Ochoa-Velasco,et al.  Ultraviolet-C light inactivation of Escherichia coli and Salmonella typhimurium in coconut (Cocos nucifera L.) milk , 2014 .

[23]  Jing Fang,et al.  Non-thermal plasma-activated water inactivation of food-borne pathogen on fresh produce. , 2015, Journal of hazardous materials.

[24]  Zhiwei Zhu,et al.  Emerging techniques for assisting and accelerating food freezing processes: A review of recent research progresses , 2017, Critical reviews in food science and nutrition.

[25]  James G. Lyng,et al.  Assessment of high intensity ultrasound for surface decontamination of salmon (S. salar), mackerel (S. scombrus), cod (G. morhua) and hake (M. merluccius) fillets, and its impact on fish quality , 2017 .

[26]  Dietrich Knorr,et al.  Effect of pH, ethanol addition and high hydrostatic pressure on the inactivation of Bacillus subtilis by pulsed electric fields , 2000 .

[27]  M. Griffiths,et al.  Microbial inactivation and shelf life comparison of 'cold' hurdle processing with pulsed electric fields and microfiltration, and conventional thermal pasteurisation in skim milk. , 2011, International journal of food microbiology.

[28]  Hyun-Gyun Yuk,et al.  Inactivation of Listeria monocytogenes and natural microbiota on raw salmon fillets using acidic electrolyzed water, ultraviolet light or/and ultrasounds , 2017 .

[29]  K Victorin,et al.  Review of the genotoxicity of ozone. , 1992, Mutation research.

[30]  Colm P. O'Donnell,et al.  Applications of cold plasma technology in food packaging , 2014 .

[31]  Marco Campus,et al.  High Pressure Processing of Meat, Meat Products and Seafood , 2010 .

[32]  Jun-Hu Cheng,et al.  Classification of fresh and frozen-thawed pork muscles using visible and near infrared hyperspectral imaging and textural analysis. , 2015, Meat science.

[33]  Oliver Schlüter,et al.  Indirect plasma treatment of fresh pork: Decontamination efficiency and effects on quality attributes , 2012 .

[34]  Jing Fang,et al.  Effect of Non-Thermal Plasma-Activated Water on Fruit Decay and Quality in Postharvest Chinese Bayberries , 2016, Food and Bioprocess Technology.

[35]  Jorge Welti-Chanes,et al.  Pulsed Electric Fields , 2016 .

[36]  Min Zhang,et al.  The principles of ultrasound and its application in freezing related processes of food materials: A review. , 2015, Ultrasonics sonochemistry.

[37]  E. W. Frampton,et al.  Efficacy of ozonated water against various food-related microorganisms , 1995, Applied and environmental microbiology.

[38]  Anguo Xie,et al.  Rapid detection of frozen pork quality without thawing by Vis-NIR hyperspectral imaging technique. , 2015, Talanta.

[39]  J. Gómez-Estaca,et al.  High pressure effects on the quality and preservation of cold-smoked dolphinfish (Coryphaena hippurus) fillets , 2007 .

[40]  Nicole Orange,et al.  Effects of pulsed light on the organoleptic properties and shelf-life extension of pork and salmon , 2014 .

[41]  Gordon W. Niven,et al.  The effects of hydrostatic pressure on ribosome conformation in Escherichia coli: an in vivo study using differential scanning calorimetry , 1999 .

[42]  T. M. Rode,et al.  High pressure processing extend the shelf life of fresh salmon, cod and mackerel , 2016 .

[43]  Roman Buckow,et al.  Microbiological and physicochemical stability of raw, pasteurised or pulsed electric field-treated milk , 2016 .

[44]  D. L. Rutley,et al.  The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet , 2011 .

[45]  Barjinder Pal Kaur,et al.  Effect of high pressure processing and thermal treatment on quality of hilsa (Tenualosa ilisha) fillets during refrigerated storage , 2015 .

[46]  F Devlieghere,et al.  Intense light pulses decontamination of minimally processed vegetables and their shelf-life. , 2005, International journal of food microbiology.

[47]  Weiwei Cheng,et al.  Development of simplified models for nondestructive hyperspectral imaging monitoring of TVB-N contents in cured meat during drying process , 2017 .

[48]  Leda Giannuzzi,et al.  Antimicrobial action and effects on beef quality attributes of a gaseous ozone treatment at refrigeration temperatures , 2011 .

[49]  Xuetong Fan,et al.  Cost analysis of commercial pasteurization of orange juice by pulsed electric fields , 2013 .

[50]  Z. Guzel‐Seydim,et al.  Use of ozone in the food industry , 2004 .

[51]  Volker Heinz,et al.  Effect of high-pressure processing on Listeria spp. and on the textural and microstructural properties of cold smoked salmon. , 2010 .

[52]  Juhee Ahn,et al.  Effect of high pressure processing on the quality of squid (Todarodes pacificus) during refrigerated storage , 2010 .

[53]  Karl McDonald,et al.  The formation of pores and their effects in a cooked beef product on the efficiency of vacuum cooling , 2001 .

[54]  Ferdaous Zouaghi,et al.  Combined effects of ozone and freeze-drying on the shelf-life of Broiler chicken meat , 2016 .

[55]  Morten Sivertsvik,et al.  Microflora assessments using PCR-denaturing gradient gel electrophoresis of ozone-treated and modified-atmosphere-packaged farmed cod fillets. , 2007, Journal of food protection.

[56]  E. Vorobiev,et al.  Pulsed electric field assisted vacuum freeze-drying of apple tissue , 2016 .

[57]  Zhihang Zhang,et al.  Investigation of the effect of power ultrasound on the nucleation of water during freezing of agar gel samples in tubing vials. , 2012, Ultrasonics sonochemistry.

[58]  Wonho Choe,et al.  The use of atmospheric pressure plasma-treated water as a source of nitrite for emulsion-type sausage. , 2015, Meat science.

[59]  Yi-Cheng Su,et al.  Efficacy of low-temperature high hydrostatic pressure processing in inactivating Vibrio parahaemolyticus in culture suspension and oyster homogenate. , 2015, International journal of food microbiology.

[60]  M. M. Youssef,et al.  Applications of ultrasound in analysis, processing and quality control of food: A review , 2012 .

[61]  Gioacchino Bono,et al.  Combining ozone and modified atmosphere packaging (MAP) to maximize shelf-life and quality of striped red mullet (Mullus surmuletus) , 2012 .

[62]  L. B. Perkins,et al.  Impact of post-rigor high pressure processing on the physicochemical and microbial shelf-life of cultured red abalone (Haliotis rufescens). , 2016, Food chemistry.

[63]  Shiguo Chen,et al.  Analysis of the tenderisation of jumbo squid (Dosidicus gigas) meat by ultrasonic treatment using response surface methodology. , 2014, Food chemistry.

[64]  Dallas G. Hoover,et al.  High Pressure Processing , 2000 .

[65]  Frank Devlieghere,et al.  Pulsed light for food decontamination: a review , 2007 .

[66]  Aleš Jäger,et al.  Non-thermal plasma mills bacteria: Scanning electron microscopy observations , 2015 .

[67]  M. Yaldagard,et al.  The principles of ultra high pressure technology and its , 2008 .

[68]  Nuray Erkan,et al.  Effect of high pressure (HP) on the quality and shelf life of red mullet (Mullus surmelutus). , 2010 .

[69]  Da-Wen Sun,et al.  A review on recent advances in cold plasma technology for the food industry: Current applications and future trends , 2017 .

[70]  M. Gudmundsson,et al.  Effect of electric field pulses on microstructure of muscle foods and roes , 2001 .

[71]  Shiguo Chen,et al.  Multiple action sites of ultrasound on Escherichia coli and Staphylococcus aureus , 2018 .

[72]  Zhihang Zhang,et al.  Effects of processing parameters on the convective heat transfer rate during ultrasound assisted low temperature immersion treatment of a stationary sphere , 2013 .

[73]  Günter Klein,et al.  High-pressure processing of mild smoked rainbow trout fillets (Oncorhynchus mykiss) and fresh European catfish fillets (Silurus glanis) , 2015 .

[74]  Hee-Jeong Hwang,et al.  Intense pulsed light (IPL) and UV-C treatments for inactivating Listeria monocytogenes on solid medium and seafoods , 2013 .

[75]  Colm P. O'Donnell,et al.  Ozone in food processing. , 2012 .

[76]  Francesco Noci,et al.  Effect of pulsed electric field treatments at various stages during conditioning on quality attributes of beef longissimus thoracis et lumborum muscle. , 2015, Meat science.

[77]  Wolfgang Kneifel,et al.  Post-packaging application of pulsed light for microbial decontamination of solid foods: A review , 2015 .

[78]  Hung-Chia Chang,et al.  Textural and biochemical properties of cobia (Rachycentron canadum) sashimi tenderised with the ultrasonic water bath. , 2012, Food chemistry.

[79]  Jessika Gonçalves dos Santos Aguilar,et al.  Pulsed light treatment in food , 2019, Chemical Reports.

[80]  M. Verghese,et al.  Effect of pulsed ultraviolet light on quality of sliced ham , 2011 .

[81]  Jayani Chandrapala,et al.  Ultrasonics in food processing. , 2012, Ultrasonics sonochemistry.

[82]  Mark Linton,et al.  Effect of high pressure processing on the quality of herring (Clupea harengus) and haddock (Melanogrammus aeglefinus) stored on ice , 2011 .

[83]  Al Bushway,et al.  Impact of postharvest treatments, chlorine and ozone, coupled with low-temperature frozen storage on the antimicrobial quality of lowbush blueberries (Vaccinium angustifolium) , 2012 .

[84]  Paula Bourke,et al.  In-package atmospheric pressure cold plasma treatment of cherry tomatoes. , 2014, Journal of bioscience and bioengineering.

[85]  Brijesh K. Tiwari,et al.  Ultrasound: A clean, green extraction technology , 2015 .

[86]  Tatiana Koutchma,et al.  Advances in Ultraviolet Light Technology for Non-thermal Processing of Liquid Foods , 2009 .

[87]  Feroz Kabir Kazi,et al.  Effect of Gaseous Ozone on Papaya Anthracnose , 2013, Food and Bioprocess Technology.

[88]  Patrick J. Cullen,et al.  Nonthermal Plasma Inactivation of Food-Borne Pathogens , 2011 .

[89]  Tomiichi Hasegawa,et al.  Antimicrobial effectiveness of ultra-fine ozone-rich bubble mixtures for fresh vegetables using an alternating flow , 2017 .

[90]  Ali Demirci,et al.  Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes inoculated on raw salmon fillets by pulsed UV-light treatment , 2006 .

[91]  Mohammed M. Farid,et al.  Modelling the inactivation of Escherichia coli ATCC 25922 using pulsed electric field , 2008 .

[92]  Z. Guzel‐Seydim,et al.  Efficacy of ozone to reduce bacterial populations in the presence of food components , 2004 .

[93]  J. Smelt,et al.  Possible mechanism of high pressure inactivation of microorganisms , 1994 .

[94]  Sandra Guerrero,et al.  Use of High-Intensity Ultrasound and UV-C Light to Inactivate Some Microorganisms in Fruit Juices , 2010 .

[95]  Charles Odilichukwu R. Okpala,et al.  Effects of different ozonized slurry‐ice treatments and superchilling storage (−1°C) on microbial spoilage of two important pelagic fish species , 2017, Food science & nutrition.

[96]  A. Yousef,et al.  Application of ozone for enhancing the microbiological safety and quality of foods: a review. , 1999, Journal of food protection.

[97]  Jun-Hu Cheng,et al.  Mapping moisture contents in grass carp (Ctenopharyngodon idella) slices under different freeze drying periods by Vis-NIR hyperspectral imaging , 2017 .

[98]  A. Fridman,et al.  Non-thermal atmospheric pressure discharges , 2005 .

[99]  Pradeep Puligundla,et al.  Microbial Decontamination of Dried Alaska Pollock Shreds Using Corona Discharge Plasma Jet: Effects on Physicochemical and Sensory Characteristics. , 2016, Journal of food science.

[100]  Hirofumi Takahara,et al.  Recent Developments in Food and Agricultural uses of Ozone as an Antimicrobial Agent-Food Packaging Film Sterilizing Machine using Ozone , 2008 .

[101]  Jorge Welti-Chanes,et al.  High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods , 2011 .

[102]  António Marques,et al.  Effects of High-Pressure Processing on the Quality of Sea Bass (Dicentrarchus labrax) Fillets During Refrigerated Storage , 2014, Food and Bioprocess Technology.

[103]  Da‐Wen Sun,et al.  Enhancement of Food Processes by Ultrasound: A Review , 2015, Critical reviews in food science and nutrition.

[104]  Özkan Özden,et al.  The effect of different high pressure conditions on the quality and shelf life of cold smoked fish , 2011 .

[105]  E. Barroso,et al.  Use of pulsed light to increase the safety of ready-to-eat cured meat products , 2013 .

[106]  Alan L. Kelly,et al.  High pressure processing of shellfish: A review of microbiological and other quality aspects , 2005 .

[107]  Teresa Roco,et al.  Effect of high hydrostatic pressure (HHP) treatments on microbiological shelf-life of chilled Chilean jack mackerel (Trachurus murphyi) , 2015 .

[108]  Eduardo Castaño-Tostado,et al.  Innovative applications of high-intensity ultrasound in the development of functional food ingredients: Production of protein hydrolysates and bioactive peptides , 2015 .

[109]  Frédérique Duranton,et al.  New Insights into the High‐Pressure Processing of Meat and Meat Products , 2012 .

[110]  Denise I. Skonberg,et al.  Application of ozone sprays as a strategy to improve the microbial safety and quality of salmon fillets , 2012 .

[111]  Hongbin Pu,et al.  Nondestructive Measurements of Freezing Parameters of Frozen Porcine Meat by NIR Hyperspectral Imaging , 2016, Food and Bioprocess Technology.

[112]  James G. Lyng,et al.  The use of pulsed electric fields for accelerating the salting of pork , 2014 .

[113]  Adriana Laca,et al.  Cold atmospheric gas plasma disinfection of chicken meat and chicken skin contaminated with Listeria innocua. , 2011, Food microbiology.

[114]  Jan Van Impe,et al.  Pulsed white light in combination with UV-C and heat to reduce storage rot of strawberry , 2003 .

[115]  F. Smulders,et al.  The effects of atmospheric pressure cold plasma treatment on microbiological, physical-chemical and sensory characteristics of vacuum packaged beef loin. , 2017, Meat science.

[116]  Grzegorz Musielak,et al.  Food drying enhancement by ultrasound – A review , 2016 .

[117]  Santiago P. Aubourg,et al.  Evaluation of an ozone slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima) , 2006 .

[118]  Patrick J. Cullen,et al.  Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel (Scomber scombrus) fillets , 2017 .

[119]  Digvir S. Jayas,et al.  High pressure processing of foods: an overview , 1999 .

[120]  Liyun Zheng,et al.  Influence of Ultrasound on Freezing Rate of Immersion-frozen Apples , 2009 .

[121]  James G. Lyng,et al.  Combined treatment with mild heat, manothermosonication and pulsed electric fields reduces microbial growth in milk , 2013 .

[122]  Shabir Ahmad Mir,et al.  Understanding the Role of Plasma Technology in Food Industry , 2016, Food and Bioprocess Technology.

[123]  Susanne Knøchel,et al.  Cold atmospheric pressure plasma treatment of ready-to-eat meat: inactivation of Listeria innocua and changes in product quality. , 2012, Food microbiology.

[124]  Hongbin Pu,et al.  Prediction of textural changes in grass carp fillets as affected by vacuum freeze drying using hyperspectral imaging based on integrated group wavelengths , 2017 .

[125]  Enrique Ortega-Rivas,et al.  Comparison of Thermal Processing and Pulsed Electric Fields Treatment in Pasteurization of Apple Juice , 2007 .

[126]  James G. Lyng,et al.  Efficacy of pulsed electric fields for the inactivation of indicator microorganisms and foodborne pathogens in liquids and raw chicken , 2012 .

[127]  Francesco Noci,et al.  An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle. , 2013, Meat science.

[128]  Jorge Barros-Velázquez,et al.  Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus). , 2005, International journal of food microbiology.

[129]  Alan L. Kelly,et al.  Changes in the microbiological and physicochemical quality of high-pressure-treated oysters (Crassostrea gigas) during chilled storage , 2008 .

[130]  Da-Wen Sun,et al.  Innovative applications of power ultrasound during food freezing processes—a review , 2006 .

[131]  Shiguo Chen,et al.  Inactivation mechanisms of non-thermal plasma on microbes: A review , 2017 .

[132]  M. Patterson,et al.  Food Technologies: High Pressure Processing , 2014 .

[133]  Patrick J. Cullen,et al.  Cold Plasma in Modified Atmospheres for Post-harvest Treatment of Strawberries , 2014, Food and Bioprocess Technology.

[134]  Paw Dalgaard,et al.  Atmospheric pressure plasma produced inside a closed package by a dielectric barrier discharge in Ar/CO2 for bacterial inactivation of biological samples , 2011 .

[135]  Alex Augusto Gonçalves,et al.  Effect of aqueous ozone on microbial and physicochemical quality of Nile tilapia processing , 2017 .

[136]  M. Kornaros,et al.  Effect of ozonation on table grapes preservation in cold storage , 2018, Journal of Food Science and Technology.

[137]  Paul E. Carrillo,et al.  The Effects of Different , 2016 .

[138]  Tomas Norton,et al.  Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry , 2008 .

[139]  F. Younce,et al.  Influence of High-Pressure Processing at Low Temperature and Nisin on Listeria innocua Survival and Sensory Preference of Dry-Cured Cold-Smoked Salmon. , 2017, Journal of food science.

[140]  Pradeep Puligundla,et al.  Effect of corona discharge plasma on microbial decontamination of dried squid shreds including physico-chemical and sensory evaluation , 2017 .

[141]  Lifang Feng,et al.  Effects of tea polyphenol coating combined with ozone water washing on the storage quality of black sea bream (Sparus macrocephalus). , 2012, Food chemistry.

[142]  Yuan-Yuan Pu,et al.  Combined hot-air and microwave-vacuum drying for improving drying uniformity of mango slices based on hyperspectral imaging visualisation of moisture content distribution , 2017 .

[143]  P. Riesz,et al.  Free radical formation induced by ultrasound and its biological implications. , 1992, Free radical biology & medicine.

[144]  Charles Odilichukwu R. Okpala,et al.  Investigation of quality attributes of ice-stored Pacific white shrimp (Litopenaeus vannamei) as affected by sequential minimal ozone treatment , 2014 .

[145]  Bruce A. Welt,et al.  Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon , 2009 .

[146]  E. Barroso,et al.  Pulsed light treatment for the inactivation of selected pathogens and the shelf-life extension of beef and tuna carpaccio. , 2012, International journal of food microbiology.

[147]  Bing Li,et al.  Effect of power ultrasound on freezing rate during immersion freezing of potatoes , 2002 .

[148]  Jun-Hu Cheng,et al.  Combining the genetic algorithm and successive projection algorithm for the selection of feature wavelengths to evaluate exudative characteristics in frozen-thawed fish muscle. , 2016, Food chemistry.