The effect of radio-frequency heating on vacuum-packed saury (Cololabis saira) in water

Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0

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.

Effect of radiofrequency heating of vacuum-packed nitrite-free sausage on quality properties and microorganism inactivation

The effect of radiofrequency (RF) heating technology at 27 MHz and 8 kW on the quality properties of vacuum-packed nitrite-free sausages was investigated. One of the several advantages of RF heating technology is the use of less time compared to retort heating. RF heating at 125 °C for a holding time of 2 min and retort heating at 121 °C for 7 min reduced Bacillus subtilis to 7 log cfu/g. In addition, the textural properties of the RF-heated sausages were better than those of retort-heated samples. Furthermore, the growth of B. subtilis and general live bacteria at 25 °C were not detected after 42 days of shelf life in the sausages that underwent RF heating at 125 °C with a holding time of 2 min.