Work

Controlling Microbial Spoilage of Aquatic Products with Hurdle Technology: A Review

Year: 2026

Type: review

Abstract: Spoilage due to microbial proliferation is the primary cause of the decline in the quality and nutritional value of aquatic products. Current research largely focuses on various antimicrobial methods, yet each antibacterial preservation technology has certain limitations in maintaining storage quality and prolonging the shelf life of aquatic products. This paper categorizes the spoilage microorganisms of aquatic products and highlights that Shewanella spp. and Pseudomonas spp. are common spoilage organisms. The multiple antimicrobial mechanisms of hurdle technology are examined: combined hurdles are classified into five patterns (physical–physical, physical–chemical, physical–biological, biological–chemical, and biological–biological), and their aquatic applications are reviewed together with emerging intelligent controlled-release antibacterial packaging. Aims to provide theoretical references for the iterative optimization of aquatic product preservation technologies.

Source: Foods

DOI: 10.3390/foods15203621

Authors: Meng Liu, Shuai Gao, Xinran Tao, Bingshuang Liu, Feifei Gong, Yang Yang, Yiyu Chen, Guangming Liu

Institutions: Xiamen Ocean Vocational College, Jimei University, Xiamen Huaxia University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: gold

Estimated APC paid: $3,499

OpenAlex ID: W7221540366

FWCI:

Cites: 94

Cited by:

Related to: 10