It is very important to preserve the freshness and nutritional value of the product during the delivery of food from the producer to the consumer.For this purpose, various preservation methods have been used from past to present.Packaging technologyis one of these preservation methods by which it is aimed to increase the shelf life of products safely.Traditional packaging methods (plain packaging, vacuum packaging, modified atmosphere packaging, sous-vide packaging) only aim to protect the product.With the developing technology, innovative packaging methods (smart packaging technology and nanotechnology-based packaging technology) have been developed, where issues such as informing the consumer, providing functional properties to the packaging, developing packaging materials that are less harmful to the environment are also important.Since fish is rich in polyunsaturated fatty acids, lipid oxidation negatively affects the sensory and nutritional quality of fish.In addition, microbial spoilage also reduces the nutritional value of seafood.In order to minimize these adverse effects and delay spoilage, traditional and innovative packaging methods are used alone or in combination with another packaging method for the preservation of seafood.In this review, it is aimed to give information about traditional and innovative packaging methods and their applications.
📌 3 Key Takeaways
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Objective & Hypothesis:It is very important to preserve the freshness and nutritional value of the product during the delivery of food from the producer to the consumer.For this purpose, various preservation methods have been used from past to present.Packaging technologyis one of these preservation methods by which it is aimed to increase the shelf life of products safely.Traditional packaging methods (plain packaging, vacuum packaging, modified atmosphere packaging, sous-vide packaging) only aim to protect the product.With the developing technology, innovative packaging methods (smart packaging technology and nanotechnology-based packaging technology) have been developed, where issues such as informing the consumer, providing functional properties to the packaging, developing packaging materials that are less harmful to the environment are also important.Since fish is rich in polyunsaturated fatty acids, lipid oxidation negatively affects the sensory and nutritional quality of fish.In addition, microbial spoilage also reduces the nutritional value of seafood.In order to minimize these adverse effects and delay spoilage, traditional and innovative packaging methods are used alone or in combination with another packaging method for the preservation of seafood.In this review, it is aimed to give information about traditional and innovative packaging methods and their applications.
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Key Findings & Data:It is very important to preserve the freshness and nutritional value of the product during the delivery of food from the producer to the consumer.For this purpose, various preservation methods have been used from past to present.Packaging technologyis one of these preservation methods by which it is aimed to increase the shelf life of products safely.Traditional packaging methods (plain packaging, vacuum packaging, modified atmosphere packaging, sous-vide packaging) only aim to protect the product.With the developing technology, innovative packaging methods (smart packaging technology and nanotechnology-based packaging technology) have been developed, where issues such as informing the consumer, providing functional properties to the packaging, developing packaging materials that are less harmful to the environment are also important.Since fish is rich in polyunsaturated fatty acids, lipid oxidation negatively affects the sensory and nutritional quality of fish.In addition, microbial spoilage also reduces the nutritional value of seafood.In order to minimize these adverse effects and delay spoilage, traditional and innovative packaging methods are used alone or in combination with another packaging method for the preservation of seafood.In this review, it is aimed to give information about traditional and innovative packaging methods and their applications.
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Conclusion & Impact:It is very important to preserve the freshness and nutritional value of the product during the delivery of food from the producer to the consumer.For this purpose, various preservation methods have been used from past to present.Packaging technologyis one of these preservation methods by which it is aimed to increase the shelf life of products safely.Traditional packaging methods (plain packaging, vacuum packaging, modified atmosphere packaging, sous-vide packaging) only aim to protect the product.With the developing technology, innovative packaging methods (smart packaging technology and nanotechnology-based packaging technology) have been developed, where issues such as informing the consumer, providing functional properties to the packaging, developing packaging materials that are less harmful to the environment are also important.Since fish is rich in polyunsaturated fatty acids, lipid oxidation negatively affects the sensory and nutritional quality of fish.In addition, microbial spoilage also reduces the nutritional value of seafood.In order to minimize these adverse effects and delay spoilage, traditional and innovative packaging methods are used alone or in combination with another packaging method for the preservation of seafood.In this review, it is aimed to give information about traditional and innovative packaging methods and their applications.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Balıketi muhafazası · raf ömrü · geleneksel paketleme yöntemleri
Abstract
It is very important to preserve the freshness and nutritional value of the product during the delivery of food from the producer to the consumer.For this purpose, various preservation methods have been used from past to present.Packaging technologyis one of these preservation methods by which it is aimed to increase the shelf life of products safely.Traditional packaging methods (plain packaging, vacuum packaging, modified atmosphere packaging, sous-vide packaging) only aim to protect the product.With the developing technology, innovative packaging methods (smart packaging technology and nanotechnology-based packaging technology) have been developed, where issues such as informing the consumer, providing functional properties to the packaging, developing packaging materials that are less harmful to the environment are also important.Since fish is rich in polyunsaturated fatty acids, lipid oxidation negatively affects the sensory and nutritional quality of fish.In addition, microbial spoilage also reduces the nutritional value of seafood.In order to minimize these adverse effects and delay spoilage, traditional and innovative packaging methods are used alone or in combination with another packaging method for the preservation of seafood.In this review, it is aimed to give information about traditional and innovative packaging methods and their applications.
Özet
Gıdaların üreticiden tüketiciye ulaştırılması sürecinde ürünün tazeliğinin ve besin değerinin korunması oldukça önemlidir. Bu amaçla geçmişten günümüze kadar çeşitli muhafaza yöntemleri kullanılmaktadır. Paketleme teknolojisi de bu muhafaza yöntemlerinden biri olup ürünlerin raf ömrünün güvenli bir şekilde artırılması amaçlanmaktadır. Geleneksel paketleme yöntemleri (adi paketleme, vakum paketleme, modifiye atmosfer paketleme, sous-vide paketleme) sadece ürünü korumayı hedef almaktaydı. Gelişen teknoloji ile birlikte tüketiciyi bilgilendirme, ambalaja fonksiyonel özellik kazandırma, çevreye daha az zarar veren ambalaj materyali geliştirme gibi konuların da önem kazandığı yenilikçi paketleme yöntemleri (akıllı paketleme teknolojisi ve nanoteknoloji tabanlı paketleme teknolojisi) geliştirilmiştir. Balıketi çoklu doymamış yağ asidi bakımından zengin olduğundan lipid oksidasyonu balığın duyusal ve besinsel kalitesini olumsuz yönde etkilemektedir. Ayrıca mikrobiyal bozulmalar da su ürünlerinin besinsel değerini düşürmektedir. Bu olumsuz etkilerin en aza indirilmesi ve bozulmanın geciktirilmesi amacıyla su ürünlerinin muhafazasında geleneksel ve yenilikçi paketleme yöntemleri tek başına veya başka bir paketleme yöntemi ile birlikte kullanılmaktadır. Bu derlemede geleneksel ve yenilikçi paketleme yöntemleri ve bunlarla ilgili uygulamalar hakkında bilgi verilmesi amaçlanmıştır.
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