Fish Preservation A Multi-Dimensional Approach
Fish Preservation A Multi-Dimensional Approach
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Fish is one of the most nutritionally valuable and highly perishable food stuffs. The delicacy
of fish can be easily noticed from its rapid quality deterioration immediately after harvest, Abdu Mahmud,1,2 Bereket Abraha,1,2 Melake
if held improperly and not processed promptly. The natural composition of fish and the Samuel,2,3 Hamada Mohammedidris,2 Winta
contaminations they encounter during the processing are the main causes for the onset and Abraham,2 Elham Mahmud4
subsequent undesirable quality changes in these commodities. The spoilage patterns of School of Food Science and Technology, Jiangnan University, PR
1
fish are broadly categorized as enzymatic, chemical and microbiological. The growth of China
pathogenic microorganisms as a result of contamination mostly does not produce detectable Department of Marine Food and Biotechnology, Massawa
2
changes in the sensory qualities of fish, which adds to the challenge of fish processing. College of Marine Science and Technology, Eritrea
Thus, a number of preservation mechanisms have been and are being developed to tackle Food and Commodity Quality Management Department,
3
the quality and safety problems associated with fish and fishery products. Although every Russian State Agrarian University, Russia
method can produce effective results, yet there is no single best method capable of ensuring 4
School of Public Health, Asmara College of Health Sciences,
the safety as well as halt the progress of spoilage at the same time. The various preservation Eritrea
methods used in the fish and fishery industry can be categorized into three as physical,
chemical and bio–preservation methods. These methods have different modes of actions Correspondence: Abdu Mahmud, School of Food Science
and are applied to extend the shelf life of fish and fishery products. The present review and Technology, Jiangnan University, Wuxi, China, Tel +86-156-
article provides an overview of some of the physical, chemical and biological preservation 06160100, Fax +86-510-85809610,
methods applied to fish and fishery products. Email [email protected]
Keywords: fish preservation, fish quality and safety, fish spoilage, microbial safety Received: April 08, 2018 | Published: June 15, 2018
and stability, shelf life extension, physical preservation, chemical preservation, hurdle
technology
categorizing them into three broad groups; physical, chemical, and The principle of drying preservation method is to remove water
microbiological methods. from the food matrix and thus, lower the aw of foods, which in turn
arrests microbial activity. The method proved to be effective in
Physical methods of fish preservation extending the shelf life of fishery products. However, if the drying
The physical methods of fish preservation can be described as process is not carried out properly, i.e., if the drying is too rapid, it
three distinct spoilage control measures, namely: moisture control, might result in layer hardening (hard texture) and thus affects the
thermal control and non–thermal control technologies. palatability feature of the product undesirably. On the other hand if
the drying process is slow, undesirable microbes might survive and
Moisture control measures grow. Drying methods that depend on high temperature treatment
have been found to trigger lipid oxidation and result in off flavored
Drying: The availability of water or moisture is a critical need fish products.11 According to Horner,12 three types of drying are used
for microbial metabolism and growth. The free water available in for fish preservation, namely, air or contact drying, vacuum drying
the matrix of foods that support the growth of microorganisms is and freeze drying.
termed as water activity (aw). High aw level is required for the growth
of most microorganisms. The aw level of different microorganisms is Sun drying is the simplest and cheapest method of air drying
different, majority of the bacterial species being the top based on their process used for foods. It can be done as open sun drying or solar
requirements for the highest levels (Table 1) and thus, are the main tent drying. Effective open sun drying depends mainly on the
contributors of fish quality deteriorations. On the other hand, fish and environmental temperature, relative humidity and wind speed.
fishery products are known for their high moisture content in their However, products dried using this method, are subjected to insects’
fresh status (Table 2) which makes them conducive environments and birds infestations.
for microbial proliferation. Thus, drying and curing are the oldest,
An alternative method, solar tent drying has been suggested by
simplest and widely used preservation methods intended to control
Doe et al.16 The design of the tent drier (Figure 1) is more effective
the moisture content of food stuffs by lowering their aw.
than open sun drying due to its enclosed structure that absorbs and
Table 1 Minimum values of water activity for microbial growth10 traps heat inside by the help of black–painted rocky stones and
effectively uses it both during the day and night. The design is simple
Microorganisms Water activity (aw) and economically feasible to be used in the developing countries.17
Bacteria 0.91
Yeasts 0.85
Moulds 0.8
Halophilic bacteria 0.75
Xerophilic bacteria 0.65
Osmophilic bacteria 0.6
Table 2 Chemical composition of the fillets of various fish species13–15
Citation: Mahmud A, Abraha B, Samuel M, et al. Fish preservation: a multi-dimensional approach. MOJ Food Process Technol. 2018;6(3):303‒310.
DOI: 10.15406/mojfpt.2018.06.00180
Copyright:
Fish preservation: a multi-dimensional approach ©2018 Mahmud et al. 305
In RSW, the product is cooled to a temperature much lower than The study used a standard laboratory scale unit with a pressurization
the melting ice treatment. This is due to the reduced freezing point of chamber of 2.5liters volume capacity. The treatment was done at a
seawater attributed to the presence of salts. Thus, RSW has been used pressure range of 150–600MPa. The results obtained indicated that
as a better option for chilling operations onboard of fishing vessels treatment of 300MPa for rainbow trout and 450MPa for mahi were
for its greater cooling rate, reduced pressure and physical damage on the optimum levels to control microbial load, lipid oxidation and color
fish, less exposure to oxygen as well as more rapid handling of large changes.
quantities of fish with little delay or labor involvement, and in many
Ozonation: Ozone has been studied for its potential in disinfecting
cases, an extended shelf life.20 However, the high chance of spread of
and improving the sensory quality of seafoods. Gonçalves30 stated that
spoilage microbes in the circulating water, excessive uptake of salt,
antimicrobial effect of ozone depends on its concentration, contact
uptake of water by low fat species, loss of protein and problems with
time, temperature and the production system used. According to
anaerobic bacteria are non–negligible drawbacks of RSW systems.
Gonçalves,30 low concentrations of ozone in solutions can decrease
Freezing has been used as a long term preservation technique for the half–life of ozone and thus weakening its bacteriocidal effect.
decades. Fish and other meat foods were reported to keep for months
In a study conducted by Mendonça et al.,31 treatment of whole
under proper frozen storage. The treatment retards microbial growth
fresh water tilapia with 1.5ppm ozonated water for 15min was
and enzymatic activity in fish to a greater extent when compared
sufficient to result in 88.25% reduction of initial microbial load.
to chilling and thus, preserves the flavor and nutritional properties
The same study also reported a reduction of 77.2% and 79.49% of
better.21 However, the formation of ice crystals during freezing has
microbial load in fillets of the same fish species treated with ozonated
been observed to affect the quality of frozen products. With the
water at concentrations of 1 and 1.5ppm respectively. The results were
formation of large crystals, textural damage and membrane disruption
obtained with no pH and color alterations of the fillets. However,
with subsequent oxidation has been reported by Alizadeh et al.21
initiation of lipid oxidation process was detected in reference to
Non–thermal control: Non–thermal physical preservation increased thiobarbituric acid reactive substances assay (TBARS)
approaches employed in the seafood industry include: high pressure values.
processing, packaging technologies, irradiation, ozonation, as well as
Irradiation: Irradiation in foods is described in three different ways
pulsed electric fields and oscillatory magnetic fields treatments. Of
that do not involve heat treatments. Radurization (cold pasteurization)
these, there are insufficient reports on the preservative potential and
involves the use of low doses (<1kGy) which inactivates non–spore
suitability of the latter two in their use on fish and fishery products. The
forming bacteria. Radicidation reduce the number of viable and non–
term advanced oxidation process is often used to describe treatments
spore forming pathogenic bacteria and parasites using intermediate
such as, ozonation and ultraviolet (UV) irradiations, to refer to the
doses (2–8kGy). Radappertization (cold sterilization) is used to
processes that involve oxidation processes used to eliminate inorganic
eliminate highly pathogenic bacteria such as, Clostridium botulinum
and organic contaminants and/or pollutants with the help of reactive
at high doses (>10kGy).32
free radicals produced by ozone (O3), hydrogen peroxide (H2O2),
titanium oxide (TiO2), zinc oxide (ZnO), and UV radiations.22 Irradiation doses of 1.0 to 2.0kGy has been suggested by Matches &
Liston33 for the effective elimination of contaminant micro–organism
High pressure treatments: High pressure treatments have almost
in raw fish and seafood dishes. Low dose irradiation has also proved
same effect on microorganisms and enzymes as high temperature
to be effective for fish preservation when applied in combination
treatments. These technologies are based on the observation that
with chilling or heating processes.34 However, the destruction of
microorganisms are inactivated due to lethal structural and biochemical
large populations of bacterial spores requires high doses of radiation.
alterations caused to the cells as a result of residence under such high
Sikorski & Sun Pan35 stated that even medium doses of 4–10kGy
pressures. Moreover, the cell deformation and damage associated
can induce undesirable sensor changes, mainly off flavors in fish
with high pressure treatments were reported to be reversible with
and fishery products. Thus, irradiation processes fail to achieve both,
treatments in the range of 100–300Mpa.23 However, these treatments
complete elimination of all types of microorganisms and maintain
fail to inactivate resistant bacterial spores. Such spores require
sound organoleptic characteristics at the same time.
pressure treatments as high as 1200MPa for their inactivation.23
Packaging technologies: Packaging technologies involving either
Several authors have reported the pros and cons of such treatment
the replacement of air by certain gases (such as, CO2, O2, N2 or
and supported their statements with findings. Riz et al.,24 have reported
combination of all) or removal of air and thus reducing the headspace
on the synergistic effect of high pressure treatment at 200MPa and
to possible minimum has been used in the preservation of muscle and
sub–zero temperature treatment to have inhibitory effect on Listeria
plant foods. Such packages are often termed as modified atmosphere
monocyogenes in smoked salmon. They have also observed lightening
packaging (MAP) and vacuum packaging (VP). The use of packaging
of color and toughening of texture of the product as undesirable
material with low gas and water permeability is very crucial in such
outcomes. Similarly, Matejková et al.,25 reported on the possibility of
technologies in order to prevent the exchange of gases between the
shelf life extension of vacuum–packed trout exposed to high pressure
interior and exterior of the packaged product and thus maintain the
treatment stored at 3.5°C, from 5–6 days to 21–28 days, in reference
right atmospheric conditions around the product.
to the reduced content of biogenic amines observed on the treated
product. On the contrary, pressure treatments resulted in bright and The preservative effect of such technology is based on the
dull red appearance in species as turbot,26 sheep head,5 cod27 and atmospheric condition they create around the product. This condition
carp.28 establishes a significant hurdle for most strictly aerobic and facultative
spoilage microorganisms. Moreover, lipid oxidation can also be
Another study carried by Yagiz et al.,29 the effect of high pressure
prevented to some extent. Anon36 recommended that the retail pack
processing on the quality of rainbow trout and mahi was investigated.
for lean fish and shell fish to be composed of a mixture of CO2:N2:O2
Citation: Mahmud A, Abraha B, Samuel M, et al. Fish preservation: a multi-dimensional approach. MOJ Food Process Technol. 2018;6(3):303‒310.
DOI: 10.15406/mojfpt.2018.06.00180
Copyright:
Fish preservation: a multi-dimensional approach ©2018 Mahmud et al. 306
in a ratio of (40:30:30) and CO2:N2 (60:40) for fatty and smoked fish. and antioxidant effects. Varlet et al.,43 has reported that the combined
The gas:product ratio of MAP packed fish is also recommended to be effect of phenolic compounds produced during smoking process and
in the range of 2:1–5:1, where CO2 concentration can be maintained the high temperature condition result in reduced microbial growth
between 20–100% .37 and oxidation. Moreover, carbonyl compounds produced during the
process can contribute to the characteristic color, texture and fishy
Chemical methods of fish preservation odor of the product.44 Thus, the preservation objectives of smoking
include, surface drying which acts as a barrier for microbial invasions;
Curing
reduces water activities resulting from the pretreatment process
The term curing is referred to the addition of salt, sugar, nitrites, with salt; deposition of phenolic compounds which aid in delaying
nitrates, seasonings or spices and phosphates to preserve food stuff. autoxidation of fish lipids and deposition of antimicrobial substances
In addition to preservation, this particular processing can result in a (such as, aldehydes, ketones, alcohols, acids, hydrocarbons, esters,
characteristic color and flavor of the cured products. Salt has been phenols, ethers, etc.).
the most widely used ingredient for curing of meat foods. Its main
Two methods of smoking are practiced for fishery products,
antimicrobial mode of action is creating a low aw environment in the
cold smoking and hot smoking, depending on the temperature used.
food which forces microorganisms to experience prolonged lag phase
Products treated with cold smoking is carried out at around 30°C
and eventually enter the death phase.
following salting and drying treatment of fish muscle.45 Smoked
Although this preservation method is one of the oldest and simplest salmon is a common product prepared by this treatment and eaten raw.
fish preservation methods, the growth of halophilic and halotolerant Hot smoking on the other hand, involves treatment at a temperature
microorganisms cannot be arrested and often their growth produce range of 70–80°C and results in cooked product that do not require
white patches on the fish fillets. Moreover, salting has also been subsequent processing.46 Although smoked lean fish are preserved
reported to be as a pro–oxidant agent in several meat and seafood longer compared to fatty fish, fumigation, storage temperature and salt
products.38–39 Yet, few reports support the neutral effect of salt on lipid content, are determinant factors of the shelf life of smoked products.
oxidation40–41 and as antioxidant.42 Several reports have been produced on the effect of smoking on
various fish species (Table 3). Details of the smoking method and
Smoking: Smoking is a means of chemical preservation applied its mode of actions are described by Varlet et al.,44 Varlet et al.43.47–50
to meat foods. Although the process involves heat treatment to Many authors51–54 have suggested the use of smoking in combination
some extent, the preservative weight is attributed to its chemical of one or more preservation method for highly effective results.
products. It has been reported that smoking has both antimicrobial
Table 3 Examples of smoked fish products investigated by different authors
The traditional smoking process is carried out by direct exposure been incorporated in the packaging materials as well as edible films
of foods to smoke. However, such treatments can lead to the and coatings to enhance the keeping quality of minimally processed
accumulation of harmful substances (such as, polycyclic aromatic and delicate foods such as meat, fish and fruits.63–65
hydrocarbons (PAHs)) which result from incomplete combustion of
In a study carried out by Fernandez Saiz et al.,66 the antimicrobial
wood. These compounds have potential adverse effects on human
activity of chitosonium acetate films on Salmonella spp.,
health. Moreover, Munasinghe et al.,55 have reported the high
Staphylococcus aureus and Listeria monocytogenes showed a direct
possibility of uneven distribution of volatile compounds on the fish
correlation with the film weight, i.e., cell viability was reduced
flesh treated by direct exposure to smoke, which can affect the quality
completely when high amounts of film (40–80mg) were used.
of the end product undesirably.
However, the antimicrobial effect of the film was found to be lower
Natural antimicrobial preservatives in the fish soup compared to the results obtained in TSB culture
media, although the use of the film did neither affect the sensory
Naturally occurring antimicrobial substances such as essential oils properties nor the pH of the soup. Similarly, Tsai et al.67 investigated
(EOs) and extracts of various plants, spices, and herbs are reported to the effect of chitosan films on fish spoilage microbes and reported an
have effective activity against a number of pathogenic and spoilage improvement of shelf life of treated fishery product from 5 to 9days.
microorganisms associated with foods.61 A comprehensive detail of Several other authors68–69 have studied the biocide mode of action of
major components of EOs including, carvacrol, thymol, g–terpinene this polysaccharide in great details and reported satisfactory results.
and p–Cymene (oregano and thyme), a–pinene, bornyl–acetate,
camphor and 1,8–cineole (rosemary), eugenol and eugenyl acetate According to the findings of Iturriaga et al.,70 the antimicrobial
(clove, etc.) has been reviewed by Burt.62 These natural extracts have activity of citrus extract (water soluble extract) and the EOs, oregano
Citation: Mahmud A, Abraha B, Samuel M, et al. Fish preservation: a multi-dimensional approach. MOJ Food Process Technol. 2018;6(3):303‒310.
DOI: 10.15406/mojfpt.2018.06.00180
Copyright:
Fish preservation: a multi-dimensional approach ©2018 Mahmud et al. 307
and thyme were evident (Table 4). Their findings were illustrated as the authors suggested that citrus extract to be the best option to
the antimicrobial activities of these substances tested against Listeria incorporate into three biopolymers gelatin, methyl cellulose and their
innocua (surrogate of Listeria monocytogenes), Pseudomonas (50:50w/w) blend to produce edible film for its odorless and water
fluorescens (dominant spoilage bacterium in fishery products) and solubility properties as well as highest antimicrobial activity.
Aeromonas hydrophila. Though the three proved to be effective,
Table 4 Minimum inhibitory concentration (MIC) obtained by disc diffusion method for the three active extracts against the tested bacteria (Adapted from
Iturriaga et al.70)
MIC(µl/ml)a
Extract Temperature
L. innocua P. fluorescens A. hydrophila
T opt
b
2.5±0.0 40.0±0.0 10.0±0.0
Citrus extract
4°C 1.3±0.0 26.7±11.5 6.7±2.9
T opt
b
5.0±0.0 5.0±0.0 2.5±0.0
Oregano EO
4°C 5.0±0.0 9.7±2.9 2.5±0.0
T opt
b
5.0±0.0 5.0±0.0 2.5±0.0
Thyme EO
4°C 4.2±1.4 5.0±0.0 2.5±0.0
a
Values given as Mean±SD (n=3)
b
Topt: optimal growth temperature. 37°C for L. innocua, 30°C for P. fluorescens and A. hydrophila
Some finding have revealed that the effectiveness of such with potassium lactate and sodium acetate were observed to inhibit
antimicrobial substances also depend greatly on temperature. the growth of L. monocytogenes at a storage temperature of 4°C for
Bagamboula et al.,71 suggested that microorganisms tend to be more 32days.79 The same results were also reported on the same product and
susceptible to antimicrobials at exposure temperatures close to their treatment stored at 10°C in vacuum package for 42days.80
optimal due to their increased metabolic activity. Their suggestion
was based on their observations on higher reductions in the population Microbiological methods of fish preservation
of Shigella spp. When treated at 22°C than at 7°C. On the other hand, This is a method of tackling the growth of undesirable
the combined effect of more than one natural extract was found to be microorganisms by favoring the growth of competitive and antagonist
more effective than their single use. Ilhak & Guran72 have concluded (to the undesirable microbes) in a food product. The phenomenon is
that a combination of 0.1% thymol and 2% sodium lactate showed often termed “biopreservation”. In this method, either the bacterium
a synergistic effect on Salmonella Typhimurium on days 3 and 5 or the metabolite it produces, play the role preservation. Lactic acid
of storage of fish patty, although the sole use of 2% sodium lactate bacteria (LAB) are the most widely studied and dealt with in the area.
showed significant inhibition against Listeria monocytogenes than the
aforementioned treatment. A number of other natural antimicrobial LAB are not considered as indigenous microbes of the aquatic
compounds have been investigated by Cheng et al.,73 Rubén et al.,74 environment nor aquatic animals. But, many species (such as
Speranza et al.,75 Ortiz–Viedma et al.,76 Raeisi et al.77 Lactobacillus spp., Carnobacterium spp., Aerococcus spp.,
Enterococcus spp., Lactococcus spp., etc.) are also reported to be
Organic acids: Organic acids and their salts have also been reported associated with different fish products. The preservative action of
to have positive impact on the safety and quality of food products. LAB is attributed to either their competition with the undesirable
According to Sallam,78 the growth of spoilage flora and lipid oxidation microbes for nutrients or the antimicrobial metabolites they produce
of salmon fillets packed in polyvinylidene film were maintained at the or both.81 A list of biopreservation studies made on fish by different
lowest pace for 15 days at 1°C when treated with 2.5%(w/v) aqueous authors is given in a review article authored by Ghanbari et al.82 Table
solution of sodium acetate, sodium lactate, or sodium citrate dip 5 illustrates some of the bacteriocins produced by LAB species and
for 10minutes at 4°C. Similarly, cold smoked salmon brine injected their target organisms.83
Table 5 Bacteriocins produced by LAB (Adapted from Hall83)
The use of live microbial antagonists (biopreservatives) is storage conditions, these protective cultures should not pose any
suggested to follow certain criteria and requirement for safety adverse health effect (i.e., they should be safe) and also neither them
reasons.84 In addition to their desired antagonistic effect against a nor their metabolites should affect the sensory, chemical and physical
wide spectrum of spoilage and pathogenic microorganisms as well properties of the end product in a way that confer the product with
as their capability to withstand varying processing technologies and unattractive characteristics.85–86
Citation: Mahmud A, Abraha B, Samuel M, et al. Fish preservation: a multi-dimensional approach. MOJ Food Process Technol. 2018;6(3):303‒310.
DOI: 10.15406/mojfpt.2018.06.00180
Copyright:
Fish preservation: a multi-dimensional approach ©2018 Mahmud et al. 308
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Acknowledgements
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Citation: Mahmud A, Abraha B, Samuel M, et al. Fish preservation: a multi-dimensional approach. MOJ Food Process Technol. 2018;6(3):303‒310.
DOI: 10.15406/mojfpt.2018.06.00180