{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,20]],"date-time":"2026-04-20T12:32:27Z","timestamp":1776688347738,"version":"3.51.2"},"reference-count":123,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2021,9,28]],"date-time":"2021-09-28T00:00:00Z","timestamp":1632787200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["SFRH\/BD\/146009\/2019"],"award-info":[{"award-number":["SFRH\/BD\/146009\/2019"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["SFRH\/BD\/146080\/2019"],"award-info":[{"award-number":["SFRH\/BD\/146080\/2019"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["SFRH\/BD\/146369\/2019"],"award-info":[{"award-number":["SFRH\/BD\/146369\/2019"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["SFRH\/BD\/137036\/2018"],"award-info":[{"award-number":["SFRH\/BD\/137036\/2018"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["UIDB\/50006\/2020"],"award-info":[{"award-number":["UIDB\/50006\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100008530","name":"European Regional Development Fund","doi-asserted-by":"publisher","award":["POCI-01-0247-FEDER-024517"],"award-info":[{"award-number":["POCI-01-0247-FEDER-024517"]}],"id":[{"id":"10.13039\/501100008530","id-type":"DOI","asserted-by":"publisher"}]},{"name":"BBI-JU Horizon","award":["790956"],"award-info":[{"award-number":["790956"]}]},{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["UIDB\/50016\/2020"],"award-info":[{"award-number":["UIDB\/50016\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Due to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum packaging), or by changing the natural atmosphere that is in contact with the fresh fish (modified atmosphere packaging), or by the use of chemicals generally recognized as safe: such compounds can be directly applied (by dipping or spraying) or incorporated into packaging materials and slowly migrate to the product, exerting a hurdle effect against microbial development and lipid oxidation (active packaging). This review aims to cover the most recent advances in chemical-based approaches for fresh fish preservation, applied either singly or in combination. Vacuum packaging, modified atmosphere, and active packaging preservation methodologies are presented, along with the inclusion of chemical additives, such as organic acids and natural extracts, and their combination with icing systems. Advantages and disadvantages of these methodologies and their impact on fresh fish quality and shelf-life are discussed, reaching the conclusion that both are positively influenced overall. Indeed, the contribution of chemical-based strategies for fresh fish preservation is undeniable, and is expected to be a research topic of increasing interest in the future.<\/jats:p>","DOI":"10.3390\/foods10102300","type":"journal-article","created":{"date-parts":[[2021,9,28]],"date-time":"2021-09-28T12:29:14Z","timestamp":1632832154000},"page":"2300","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":41,"title":["Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish\u2014A Review"],"prefix":"10.3390","volume":"10","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5214-2754","authenticated-orcid":false,"given":"Renata A.","family":"Amaral","sequence":"first","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5742-706X","authenticated-orcid":false,"given":"Carlos A.","family":"Pinto","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6078-4538","authenticated-orcid":false,"given":"Vasco","family":"Lima","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1329-3917","authenticated-orcid":false,"given":"J\u00e9ssica","family":"Tavares","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"given":"Ana P.","family":"Martins","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4494-2019","authenticated-orcid":false,"given":"Liliana G.","family":"Fidalgo","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"},{"name":"Department of Applied Technologies and Sciences, School of Agriculture, Polytechnic Institute of Beja, 7800-295 Beja, Portugal"}]},{"given":"Ana M.","family":"Silva","sequence":"additional","affiliation":[{"name":"Sonae MC, Rua Jo\u00e3o Mendon\u00e7a 529, 4464-501 Senhora da Hora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8008-9839","authenticated-orcid":false,"given":"Maria M.","family":"Gil","sequence":"additional","affiliation":[{"name":"MARE\u2014Marine and Environmental Sciences Centre, ESTM, Polytechnic of Leiria, 2520-620 Peniche, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6296-5137","authenticated-orcid":false,"given":"Paula","family":"Teixeira","sequence":"additional","affiliation":[{"name":"Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado (CBQF), Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5879-9458","authenticated-orcid":false,"given":"Joana","family":"Barbosa","sequence":"additional","affiliation":[{"name":"Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado (CBQF), Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5630-3989","authenticated-orcid":false,"given":"Francisco J.","family":"Barba","sequence":"additional","affiliation":[{"name":"Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de Val\u00e8ncia, Avda, Vicent Andr\u00e9s Estell\u00e9s, s\/n, Burjassot, 46100 Val\u00e8ncia, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5536-6056","authenticated-orcid":false,"given":"Jorge A.","family":"Saraiva","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2021,9,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"109157","DOI":"10.1016\/j.foodres.2020.109157","article-title":"A Comprehensive Review on Freshness of Fish and Assessment: Analytical Methods and Recent Innovations","volume":"133","author":"Prabhakar","year":"2020","journal-title":"Food Res. 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