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INNOVATION IN THE FISH PRODUCTS INDUSTRY. A REVIEW

I tiakina i:
I whakaputaina i:International Multidisciplinary Scientific GeoConference : SGEM vol. 6, no. 1 (2025), p. 187-196
Kaituhi matua: Neagu, Robert-Daniel
Ētahi atu kaituhi: Borozan, Aurica-Breica, Dumbravă, Delia-Gabriela, Moldovan, Camelia, Raba, Diana-Nicoleta
I whakaputaina:
Surveying Geology & Mining Ecology Management (SGEM)
Ngā marau:
Shelf life
Cold
Food safety
Food science
Competitiveness
Fish products
Technological change
Fish
Trends
Innovations
Storage life
Aquaculture
Cold plasmas
Food technology
Research & development > R&D
Fishery products
Fish spoilage
Seafood
Proteins
Foods
By products
Food sources
Product quality
Spoilage
Seafoods
Waste management
Waste materials
Food processing
Sustainability
Innovation
Microorganisms
Product development
Economic
Urunga tuihono:Citation/Abstract
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Whakarāpopotonga:Fish and seafood represent some of the most nutritionally dense and well-balanced food sources, forming one of the largest and fastest-growing sectors in the global food market. Recent advancements in food science and technology have enabled innovative solutions to enhance the quality, extend the shelf life, and ensure the safety of fish products. The evolving fish and seafood market has spurred the development of novel products to meet increasing consumer demand for healthy, diverse, and convenient dietary options. This review highlights cutting-edge technologies, such as high-pressure processing, cold plasma, and bio-based packaging, which address critical challenges related to spoilage and waste management. Furthermore, it explores the valorization of by-products, waste materials, and underutilized low-value fish species, transforming them into high-value products. The study also examines the development of innovative fish-based offerings tailored to contemporary consumer preferences. By integrating scientific progress with market trends, this review emphasizes the pivotal role of innovation in driving sustainability and competitiveness within the fish products industry. The present study aims to elucidate the latest advancements in fish processing technologies, preservation methods, and product diversification, providing a comprehensive overview of current and future directions in the field.
ISSN:1314-2704
DOI:10.5593/sgem2025/6.1/s24.25
Puna:Engineering Database