Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0
Source abstract
Abstract
Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical techniques. This development has been accelerated in recent years with the advent of the fourth industrial revolution (Industry 4.0) technologies, digitally transforming almost every industry, including the food and seafood industry. The purpose of this review paper is to provide an updated overview of recent thermal and nonthermal processing and preservation technologies, as well as advanced analytical techniques used in the seafood industry. A special focus will be given to the role of different Industry 4.0 technologies to achieve smart seafood manufacturing, with high automation and digitalization. The literature discussed in this work showed that emerging technologies (e.g., ohmic heating, pulsed electric field, high pressure processing, nanotechnology, advanced mass spectrometry and spectroscopic techniques, and hyperspectral imaging sensors) are key elements in industrial revolutions not only in the seafood industry but also in all food industry sectors. More research is still needed to explore how to harness the Industry 4.0 innovations in order to achieve a green transition toward more profitable and sustainable food production systems.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Meat and Animal Product Quality · Advanced Chemical Sensor Technologies · Identification and Quantification in Food
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Sustainable AgriFoodtech Innovation & Research (SAFIR), 62000 Arras, France
Syrian Academic Expertise (SAE), Gaziantep 27200, Turkey
Department of Biotechnology and Sustainability, Technical University of Munich, 94315 Straubing, Germany
German Institute of Food Technologies (DIL e.V.), 49610 Quakenbrück, Germany
Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Road of Sidi Mansour Km 6, P.O. Box 1177, Sfax 3018, Tunisia
Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University, Nigde 51000, Turkey
Institute of High Voltage & High Current, UniversitiTeknologi Malaysia, Skudai 81310, Malaysia
Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
VetAgroSup, INRAE, Université Clermont Auvergne, UMRF, 15000 Aurillac, France
CQM—Centro de Química da Madeira, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal
Departamento de Química, Faculdade de CiênciasExatas e Engenharia, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal
Institute for Biological Resources and Marine Biotechnologies, National Research Council (IRBIM-CNR), Via L. Vaccara 61, 91026 Mazara del Vallo, Italy
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