Study and development of innovative seafood products through the application of emerging process technologies

The seafood industry is crucial to the global food sector, known for its significant nutritional and economic contributions. It is characterized by a diverse array of species and processing methods. Nonetheless, the industry encounters multiple challenges such as sustainability issues from overfishing and environmental degradation, maintaining quality and safety during processing and distribution, and adjusting to shifts in consumer preferences and market dynamics. These issues underscore the need for innovative processing technologies to sustain and expand the seafood sector. Traditional processing methods often fail to ensure optimal quality, safety, and sustainability, highlighting the necessity for improved techniques that enhance product shelf-life, preserve nutritional value, and guarantee safety while minimizing environmental impacts. The core aim of this thesis is to explore and optimize novel technologies in seafood processing to boost product quality and safety. This research focuses on the efficacy of Pulsed Electric Fields (PEF) and Cold Plasma treatments in improving the processing and shelf-life of various seafood products, including salted cod, smoked salmon, and sea bream fillets. The findings from this PhD research indicate significant potential advancements in seafood processing through the application of innovative technologies. The results demonstrate that Pulsed Electric Fields and Cold Plasma treatments can significantly enhance the quality, safety, and shelf-life of seafood products. These technologies provide sustainable answers to contemporary industry challenges and align with consumer demands for superior, safer seafood. The research outcomes encourage further studies and practical implementations in the seafood industry, underscoring the critical role of technological innovation in food processing.