Akademik Veri Yönetim Sistemi
Quality Analysis and Packaging of Seafood Products, Elsevier, ss.155-180, 2024
Fish and fish products are among the most consumed food products around the world. Therefore, the preservation of fish meat has become an issue that needs to be emphasized. Consumer demands and changes in technological trends have a major impact on the development of new technologies in fish preservation. Packaging companies have developed new preservation methods other than traditional preservation methods for fish meat preservation due to the rapid deterioration tendency in recent years, researches in this field are still continuing. Traditionally, fish are preserved in ordinary packaging, aseptic packaging, vacuum packaging, modified atmosphere packaging, and sous-vide packaging. However, in recent years, new developments in the field of nanotechnology, nanotechnology applications in fish meat preservation, and nanoparticle materials have been added to the package content to extend the shelf life of fish meat. These changes in nanotechnology also help the development of smart packaging technology. Recent packaging technology data reveal that the use of novel packaging materials has positive effects on traceability and shelf life of fish meat. Recent researches have focused on the fact that chemical compounds in fish packaging materials will be replaced by biological origin and biodegradable packaging materials in the future.