INNOVATION IN THE FISH PRODUCTS INDUSTRY. A REVIEW
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| 出版年: | International Multidisciplinary Scientific GeoConference : SGEM vol. 6, no. 1 (2025), p. 187-196 |
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| 第一著者: | |
| その他の著者: | , , , |
| 出版事項: |
Surveying Geology & Mining Ecology Management (SGEM)
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| 主題: | |
| オンライン･アクセス: | Citation/Abstract Full Text Full Text - PDF |
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| 抄録: | 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. |
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| ISSN: | 1314-2704 |
| DOI: | 10.5593/sgem2025/6.1/s24.25 |
| ソース: | Engineering Database |