Optimization of emerging treatments for seafood products and by-products valorization

The development of emerging technologies in seafood processing can contribute significantly to meet consumer needs toward safe, healthy, and minimally processed foods. This PhD thesis is focused on the qualitative and quantitative evaluation of the effects of emerging treatments applied to extend shelf-life of seafood processing and to preserve the qualitative characteristics of raw materials. The application of innovative non-thermal technologies to recover bioactive substances from crustacean by-products were also studied. Several experimental procedures were evaluated individually by the following studies: i) study of the effect of modified atmosphere packaging (MAP) with unconventional gas mixtures on the modification of the main qualitative parameters of sardine fillets during refrigerated storage; ii) valorization of an underutilized crustaceans by the application of mechanical flesh separation and freezing iii) application and evaluation of the main effects of high pressure processing (HPP) treatments on the quality and stability of different seafood products; iv) study and application of innovative non-thermal technologies, such as accelerated solvent extraction (ASE) and pulsed electric fields (PEF) for the recovery and valorization of value-added products from crustacean processing by-products. Based on the obtained results, the use of argon for MAP of sardine fillets showed an inhibitory effect on bacterial spoilage increasing their shelf-life. The effect of HPP treatment on the different types of considered seafood products, intended for raw consumption, highlighted a significant microbiological shelf-life increase at the highest applied pressure levels for all the considered species. The application of ASE and PEF showed high yield of astaxanthin and seemed to be an effective tool to recover high antioxidant compounds from crustacean by-products. The overall results of this PhD thesis highlighted the great advantages in the application of emerging technologies for both seafood products and crustacean by-product valorization, therefore contributing to the potential increase of the sustainability of the seafood sector.