Fish Preservation Techniques: An Overview of Principles, Methods, and Quality Implications

Fresh fish is a highly nutritious and widely consumed product that remains highly perishable due to its chemical composition. Conventional preservation methods, such as chilling and freezing, are effective at inhibiting microbial growth but often compromise nutritional and organoleptic quality. Advanced thermal techniques, including supercooling and cryogenic storage, can extend shelf life to approximately 180 days but involve high infrastructure costs and potential sensory alterations. In response, non-thermal technologies have emerged as promising alternatives capable of minimizing microbial and enzymatic deterioration while reducing oxidative and sensory damage. These include high-pressure processing, cold plasma, gamma irradiation, advanced packaging systems (e.g., modified atmospheres, edible coatings), and natural antioxidants. However, such methods face limitations such as lipid oxidation, flavor changes, and scalability issues, highlighting the need for integrated preservation strategies. This study addresses a critical gap in the application of synergistic, multi-hurdle approaches that combine non-thermal technologies to enhance shelf life without compromising nutritional or sensory quality. It is essential to propose tailored and scalable solutions specific to fishery products to advance the development of sustainable and effective preservation systems that meet the practical needs of the seafood industry.