Summary
This review, published in npj Science of Food, surveys recent developments in biological preservation techniques—such as bacteriocins, natural antimicrobials, bioactive coatings, and fermentation-derived agents—applied to aquatic products. It likely synthesises current evidence on how these approaches compare to conventional chemical preservatives in terms of safety, efficacy, and consumer acceptability. The paper is expected to provide a structured overview of the mechanisms, limitations, and commercialisation potential of emerging biological preservation strategies in the seafood sector.
UK applicability
Whilst this review is likely based predominantly on research conducted in China, the findings are broadly relevant to UK seafood supply chains, where consumer demand for clean-label, chemical-free preservation is growing and where food safety regulations increasingly scrutinise synthetic additives. UK processors and policymakers may find the review useful in identifying biological alternatives aligned with Food Standards Agency guidance.
Key measures
Microbial load (CFU/g); total volatile basic nitrogen (TVB-N); pH; sensory quality scores; shelf life duration
Outcomes reported
The paper reviews advances in biological preservation methods for aquatic products, likely evaluating their efficacy in inhibiting microbial spoilage, maintaining quality attributes, and extending shelf life. It probably reports on metrics such as microbial counts, sensory scores, and biochemical indicators of freshness.
Topic tags
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