INNOVATION IN THE FISH PRODUCTS INDUSTRY. A REVIEW

Abstract

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.

Headnote

ABSTRACT

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.

Keywords: fish, seafood, innovation, fish by-products, innovative technologies, new preservation methods, novel products

INTRODUCTION

The fish products industry plays a vital role in global food security by supplying essential nutrients such as protein, omega-3 fatty acids, and other key dietary components [1]. However, the sector faces considerable challenges due to population growth, climate change, and increasingly stringent sustainability and food safety regulations. In response, innovation has become a critical factor in maintaining competitiveness and adaptability [2]. Over the past decades, technological advancements have revolutionized the harvesting, processing, preservation, and distribution of fish products. Developments such as smart packaging systems [3], environmentally sustainable preservation technologies [2], advanced processing methods, and the efficient utilization of by-products [4] have improved operational efficiency, minimized environmental impact, and addressed evolving consumer expectations for quality and safety [5,6]. This paper examines the key innovation trends within the fish products industry, emphasizing recent progress in research and development, the integration of emerging technologies, and the industry's adaptation to evolving regulatory frameworks and market demands. By reviewing specialized literature and relevant sources, this study identifies current challenges, explores implemented innovative solutions, and discusses future perspectives for the sector.

MATERIALS AND METHODS

To conduct this comprehensive review, were utilized key publication databases as MDPI, Taylor & Francis, ScienceDirect and Google Scholar to encompass relevant literature in fish innovation and fish processing technologies. Additionally, supplementary literature sourced from various online repositories was examined for its contribution to pertinent topics. To ensure the rigor and comprehensiveness of the review, an independent analysis was conducted on 100 titles, abstracts, and keywords associated with each term. From this evaluation, the most pertinent and substantive sources were meticulously selected for inclusion in the paper, thereby reinforcing the methodological rigor and depth of the discussion. The objective of this literature survey is to identify the latest innovations in the fish industry encompass innovations across multiple domains, including product development, technological enhancements in processing methodologies and novel approaches to fish preservation.

RESULTS AND DISCUSSION

As it can be seen in Table 1-3, the most innovations were reported in fish preservation technologies (12), followed by product innovation (6) and processing technologies (5).

Most preservation methods (Table 1) are designed to inactivate or inhibit the proliferation of microorganisms. However, certain other technologies focus on enhancing sensory and physicochemical properties. Another innovative approach specifically improve texture properties. One of the most groundbreaking advancements in this field is intelligent packaging, which provides users with real-time information regarding product quality.

Five novel fish processing technologies have been identified (Table 2), encompassing methods for extending shelf life, preserving texture and flavour and utilizing dead fish for fertilizer production.

The six innovative fish products (Table 3) vary significantly, categorized as pâté, burger, fermented fish, protein bars, and truffle-infused tinned tuna in oil.

CONCLUSION

Modern fish preservation technologies improve safety, quality and sustainability. Innovative non-thermal methods such as high-pressure processing, pulsed electric field and cold plasma eliminate microorganisms without compromising sensory properties. Ultrasound and pulsed light help improve texture and enzyme regulation, while advanced packaging optimizes freshness and product monitoring. Efficient extraction of bioactive compounds enhances food stability. Innovative processing techniques extend shelf life and maintain product quality. Vacuum cooking preserves moisture and microbial balance, purified condensed smoke ensures safe smoking, and microwave heating improves heat treatment and shellfish peeling. Edible coatings prolong freshness and recycle seafood waste as fertilizer supports sustainable agriculture. Innovative fishbased foods combine functional ingredients for enhanced nutrition and refined flavour. Fish paté with avocado and spirulina provide a boost of antioxidants, salmon burgers with quinoa and kale ensure an optimal protein balance, and fermented miso macro promotes the benefits of probiotics. Seafood protein bars provide sustainable energy, black truffle tuna adds gourmet bioactive compounds, and fishmeal-based protein pastes support balanced, protein-rich diets. These advances make fish processing healthier, more efficient and environmentally responsible.

ACKNOWLEDGEMENTS

The publication of the present paper was supported by the University of Life Sciences "King Mihai I" from Timisoara, Romania

References

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