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<p style="text-align:justify"><span style="font-size:16px">Seafood is a nutritious food that is often processed to extend its shelf life and create new products. Common processing methods include drying, curing, smoking and canning. Newer techniques like Ozone treatment, Freeze-drying, High-pressure processing and Pulsed light technology are also gaining popularity. These innovative techniques offer sustainable and effective ways to preserve seafood and meet modern food safety standards.</span></p>
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<p style="text-align:justify"><span style="font-size:16px"><strong>Kodappully Akshara P.<sup>*</sup></strong></span></p> <p style="text-align:justify"><span style="font-size:16px"><em>Dept. of Fish Processing Technology, College of Fisheries Science, Kamdhenu University, Veraval, Gujarat (362 265), India</em><strong> </strong></span></p> <p style="text-align:justify"><span style="font-size:16px"><strong>Jitesh B. Solanki</strong></span></p> <p style="text-align:justify"><span style="font-size:16px"><em>Dept. of Fish Processing Technology, College of Fisheries Science, Kamdhenu University, Veraval, Gujarat (362 265), India</em></span></p>
How to cite
<p style="text-align:justify"><span style="font-size:14px">Akshara, P.K., Solanki, J.B., 2023. Seafood processing in 21<sup>st</sup> century: Different technologies making our food safer, healthier and more sustainable. <em>Biotica Research Today</em> 5(10), 714-716.</span></p>
Reference
<p style="text-align:justify"><span style="font-size:16px">Fine, F., Gervais, P., 2004. Efficiency of pulsed UV light for microbial decontamination of food powders. <em>Journal of Food Protection</em> 67(4), 787-792. DOI: https://doi.org/10.4315/0362-028X-67.4.787.</span></p> <p style="text-align:justify"><span style="font-size:16px">Hayashi, R., Kawamura, Y., Nakasa, T., Okinaka, O., 1989. Application of high pressure to food processing: pressurization of egg white and yolk and properties of gels formed. <em>Agricultural and Biological Chemistry</em> 53(11), 2935-2939. DOI: https://doi.org/10.1080/00021369.1989.10869784.</span></p> <p style="text-align:justify"><span style="font-size:16px">Pinnaduwa, U., Mendis, E., Kim, S.K., 2020. Improvements in seafood products through recent technological advancements in seafood processing. In: <em>Encyclopedia of Marine Biotechnology</em>. (Ed.) Kim, S.K. Volume 5. John Wiley & Sons Ltd. pp. 2913-2938. DOI: https://doi.org/10.1002/9781119143802.ch130.</span></p> <p style="text-align:justify"><span style="font-size:16px">Rathod, N.B., Ranveer, R.C., Bhagwat, P.K., Ozogul, F., Benjakul, S., Pillai, S., Annapure, U.S., 2021. Cold plasma for the preservation of aquatic food products: An overview. <em>Comprehensive Reviews in Food Science and Food Safety</em> 20(5), 4407-4425. DOI: https://doi.org/10.1111/1541-4337.12815.</span></p>
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