Applying innovative technological interventions in the preservation and packaging of fresh seafood products to minimize spoilage - A systematic review and meta-analysis

Seafood, being highly perishable, faces rapid deterioration in freshness, posing spoilage risks and potential health concerns without proper preservation. To combat this, various innovative preservation and packaging technologies have emerged. This review delves into these cutting-edge interventions designed to minimize spoilage and effectively prolong the shelf life of fresh seafood products. Techniques like High-Pressure Processing (HPP), Modified Atmosphere Packaging (MAP), bio-preservation, and active and vacuum packaging have demonstrated the capability to extend the shelf life of seafood products by up to 50%. However, the efficacy of these technologies relies on factors such as the specific type of seafood product and the storage temperature. Hence, careful consideration of these factors is essential in choosing an appropriate preservation and packaging technology. [Display omitted] •Seafood spoilage is the deterioration of seafood products as a result of microbial, enzymatic, or oxidative changes.•The prevention of seafood spoilage is important to guarantee food safety.•Cold chain is vital for preserving seafood quality by sustaining the ideal low temperatures throughout the process.•Thermal and non-thermal technologies inhibits seafood spoilage ensuring extended shelf life.•The smart packaging of seafood enables us to monitor and control spoilage aspects during storage and transportation.