Innovations in Seafood Packaging Technologies: A Review

Gökoğlu N.

FOOD REVIEWS INTERNATIONAL, cilt.36, sa.4, ss.340-366, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 36 Sayı: 4
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1080/87559129.2019.1649689
  • Dergi Adı: FOOD REVIEWS INTERNATIONAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, Veterinary Science Database
  • Sayfa Sayıları: ss.340-366
  • Anahtar Kelimeler: Seafood packaging, innovation, vacuum packaging, modified atmosphere packaging, active packaging, intelligent packaging, MODIFIED ATMOSPHERE, SHELF-LIFE, LIPID DAMAGE, LISTERIA-MONOCYTOGENES, QUALITY ATTRIBUTES, FISHERY PRODUCTS, FOOD, FILM, STORAGE, VACUUM
  • Akdeniz Üniversitesi Adresli: Evet

Özet

Innovative packaging techniques have been developed to meet consumers' safe, high quality, easy to use, ready-to-use product requirements. This review provides information on innovative techniques in the packaging of seafood products. In this review, by referring to the studies in which these novel techniques are used, it is aimed to inform about the current status of novel packaging applications in seafood products, which are known to be easily perishable and sensitive foods. On the other hand, to provide new perspectives to researchers is another aim. Modified atmosphere packaging, active packaging and intelligent packaging systems have been used successfully in the packaging of seafood products. Especially modified atmospheric applications are common. There is a need for more work on intelligent packaging applications in seafood products.