Food Safety and Quality Review Summarizes Sustainable Seafood Preservation Techniques to Minimize Wastes and Losses
Chinese Academy of SciencesSeafood is widely savored worldwide and a staple in many regions. However, the seafood processing industry struggles with significant waste generation, causing financial and socioecological issues. A Food Safety and Quality review describes emerging chemical and physical preservation techniques that can overcome the challenges associated with conventional preservation approaches. The review highlights innovative techniques which can significantly improve the shelf life of seafood and retain their sensory attributes, in an efficient, sustainable and cost-effective manner.