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

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dc.authoridBono, Gioacchino/0000-0001-5936-4296
dc.authoridGarcia-Oliveira, Paula/0000-0003-4058-3709
dc.authoridPrieto, Miguel A./0000-0002-3513-0054
dc.authoridPerestrelo, Rosa/0000-0002-7223-1022
dc.authoridUCAK, Ilknur/0000-0002-9701-0824
dc.authoridCamara, Jose/0000-0003-1965-3151
dc.authoridArshad, Dr. Rai N./0000-0001-9604-614X
dc.contributor.authorHassoun, Abdo
dc.contributor.authorSiddiqui, Shahida Anusha
dc.contributor.authorSmaoui, Slim
dc.contributor.authorUcak, Ilknur
dc.contributor.authorArshad, Rai Naveed
dc.contributor.authorGarcia-Oliveira, Paula
dc.contributor.authorPrieto, Miguel A.
dc.date.accessioned2024-11-07T13:35:28Z
dc.date.available2024-11-07T13:35:28Z
dc.date.issued2022
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractFish 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.
dc.description.sponsorshipFCT-Fundacao para a Ciencia e a Tecnologia [UIDB/00674/2020, UIDP/00674/2020]; MICINN [RYC-2017-22891]; Xunta de Galicia [EXCELENCIAED431F 2020/12]; pre-doctoral grant of P. Garcia-Oliveira [ED481A-2019/295]; program BENEFICIOS DO CONSUMO DAS ESPECIES TINTORERA [CO-0019-2021]; ARDITI-Agencia Regional para o Desenvolvimento da Investigacao Tecnologia e Inovacao [M1420-01-0145FEDER-000005]; project PROEQUIPRAM-Reforco do Investimento em Equipamentos e Infraestruturas Cientificas na RAM [M1420-01-0145-FEDER-000008]
dc.description.sponsorshipJose S. Camara and Rosa Perestrelo acknowledge FCT-Fundacao para a Ciencia e a Tecnologia through the CQM Base Fund-UIDB/00674/2020, and Programmatic Fund-UIDP/00674/2020, Madeira 14-20 Program, project PROEQUIPRAM-Reforco do Investimento em Equipamentos e Infraestruturas Cientificas na RAM (M1420-01-0145-FEDER-000008), and ARDITI-Agencia Regional para o Desenvolvimento da Investigacao Tecnologia e Inovacao, through M1420-01-0145FEDER-000005-Centro de Quimica da Madeira-CQM+ (Madeira 14-20 Program) for their support. The research leading to these results was supported by MICINN supporting the Ramon y Cajal grant for M.A. Prieto (RYC-2017-22891); by Xunta de Galicia for supporting the program EXCELENCIAED431F 2020/12; and the pre-doctoral grant of P. Garcia-Oliveira (ED481A-2019/295); and by the program BENEFICIOS DO CONSUMO DAS ESPECIES TINTORERA-(CO-0019-2021).
dc.identifier.doi10.3390/app12031703
dc.identifier.issn2076-3417
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85124366662
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.3390/app12031703
dc.identifier.urihttps://hdl.handle.net/11480/16523
dc.identifier.volume12
dc.identifier.wosWOS:000760512400001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofApplied Sciences-Basel
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectfourth industrial revolutions
dc.subjectfish
dc.subjectnew preservation methods
dc.subjectemerging technologies
dc.subjectthermal and nonthermal processing
dc.titleSeafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0
dc.typeArticle

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