Nuray ERKAN
Seafood includes a number of high value food products with considerable economic importance. Fish freshness is the most important and fundamental single criterion for judging the quality of fish and fishery products. Fish is known to be a perishable product that requires effective preserving method to maintain quality and avoid food poisoning. Irradiation and high pressure treatment has been used to extend the shelf life of sea foods, especially fish and fish products, due to its microbial inhibition. Irradiation has been proposed as an alternative technique to thermal processing to destroy foodborne pathogens and spoilage organisms in order to enhance safety and shelf life of perishable foods. High hydrostatic pressure processing (HHP) is an alternative for pasteurization of food products as a non-thermal preservation method. HHP treatment can result in microbial destruction and product stabilization without affecting sensory qualities of foods. In this paper, the use of irradiation and high pressure treatments in seafood products preservation were reviewed.
