New Perspectives on Canned Fish Quality and Safety on the Road to Sustainability
Canning extends the shelf life of seafood products while preserving their quality. It is increasingly considered a more sustainable food processing method due to the primary fishing methods used for key species and the lower energy costs compared to the production of fresh and frozen fish. However,...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/1/99 |
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| author | Antónia Juliana Pais-Costa António Marques Helena Oliveira Amparo Gonçalves Carolina Camacho Helga Coelho Augusto Maria Leonor Nunes |
| author_facet | Antónia Juliana Pais-Costa António Marques Helena Oliveira Amparo Gonçalves Carolina Camacho Helga Coelho Augusto Maria Leonor Nunes |
| author_sort | Antónia Juliana Pais-Costa |
| collection | DOAJ |
| description | Canning extends the shelf life of seafood products while preserving their quality. It is increasingly considered a more sustainable food processing method due to the primary fishing methods used for key species and the lower energy costs compared to the production of fresh and frozen fish. However, canning can change key components, allow some contaminants to persist, and generate undesirable compounds. This review revisits the effects of canning on product quality and highlights the potential hazards that may compromise safety. It also examines emerging trends in product development, particularly novel formulations aimed at optimizing nutritional value while maintaining safety standards without compromising sustainability. Overall, the quality of most canned seafood meets industry requirements, for example, with improvements in processing strategies and strict safety protocols, leading to reduced histamine levels. However, data on marine biotoxins and microplastics in canned seafood remain limited, calling for more research and monitoring. Environmental contaminants, along with those generated during processing, are generally found to be within acceptable limits. Product recalls related to these contaminants in Europe are scarce, but continuous monitoring and regulatory enforcement remain essential. While new formulations of canned fish show promise, they require thorough evaluation to ensure both nutritional value and safety. |
| format | Article |
| id | doaj-art-7d05f4efa5454fce80c2985024ab06bd |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-7d05f4efa5454fce80c2985024ab06bd2025-01-10T13:17:48ZengMDPI AGFoods2304-81582025-01-011419910.3390/foods14010099New Perspectives on Canned Fish Quality and Safety on the Road to SustainabilityAntónia Juliana Pais-Costa0António Marques1Helena Oliveira2Amparo Gonçalves3Carolina Camacho4Helga Coelho Augusto5Maria Leonor Nunes6Interdisciplinary Centre of Marine and Environmental Research (CIIMAR/CIIMAR-LA), University of Porto, Terminal de Cruzeiros do Porto de Leixões, 4450-208 Matosinhos, PortugalInterdisciplinary Centre of Marine and Environmental Research (CIIMAR/CIIMAR-LA), University of Porto, Terminal de Cruzeiros do Porto de Leixões, 4450-208 Matosinhos, PortugalInterdisciplinary Centre of Marine and Environmental Research (CIIMAR/CIIMAR-LA), University of Porto, Terminal de Cruzeiros do Porto de Leixões, 4450-208 Matosinhos, PortugalInterdisciplinary Centre of Marine and Environmental Research (CIIMAR/CIIMAR-LA), University of Porto, Terminal de Cruzeiros do Porto de Leixões, 4450-208 Matosinhos, PortugalInterdisciplinary Centre of Marine and Environmental Research (CIIMAR/CIIMAR-LA), University of Porto, Terminal de Cruzeiros do Porto de Leixões, 4450-208 Matosinhos, PortugalCofisa, S.A., Terrapleno do Porto de Pesca—Gala, 3090-735 Figueira da Foz, PortugalInterdisciplinary Centre of Marine and Environmental Research (CIIMAR/CIIMAR-LA), University of Porto, Terminal de Cruzeiros do Porto de Leixões, 4450-208 Matosinhos, PortugalCanning extends the shelf life of seafood products while preserving their quality. It is increasingly considered a more sustainable food processing method due to the primary fishing methods used for key species and the lower energy costs compared to the production of fresh and frozen fish. However, canning can change key components, allow some contaminants to persist, and generate undesirable compounds. This review revisits the effects of canning on product quality and highlights the potential hazards that may compromise safety. It also examines emerging trends in product development, particularly novel formulations aimed at optimizing nutritional value while maintaining safety standards without compromising sustainability. Overall, the quality of most canned seafood meets industry requirements, for example, with improvements in processing strategies and strict safety protocols, leading to reduced histamine levels. However, data on marine biotoxins and microplastics in canned seafood remain limited, calling for more research and monitoring. Environmental contaminants, along with those generated during processing, are generally found to be within acceptable limits. Product recalls related to these contaminants in Europe are scarce, but continuous monitoring and regulatory enforcement remain essential. While new formulations of canned fish show promise, they require thorough evaluation to ensure both nutritional value and safety.https://www.mdpi.com/2304-8158/14/1/99canned seafoodhistamineallergensmarine biotoxinsbisphenolstoxic elements |
| spellingShingle | Antónia Juliana Pais-Costa António Marques Helena Oliveira Amparo Gonçalves Carolina Camacho Helga Coelho Augusto Maria Leonor Nunes New Perspectives on Canned Fish Quality and Safety on the Road to Sustainability Foods canned seafood histamine allergens marine biotoxins bisphenols toxic elements |
| title | New Perspectives on Canned Fish Quality and Safety on the Road to Sustainability |
| title_full | New Perspectives on Canned Fish Quality and Safety on the Road to Sustainability |
| title_fullStr | New Perspectives on Canned Fish Quality and Safety on the Road to Sustainability |
| title_full_unstemmed | New Perspectives on Canned Fish Quality and Safety on the Road to Sustainability |
| title_short | New Perspectives on Canned Fish Quality and Safety on the Road to Sustainability |
| title_sort | new perspectives on canned fish quality and safety on the road to sustainability |
| topic | canned seafood histamine allergens marine biotoxins bisphenols toxic elements |
| url | https://www.mdpi.com/2304-8158/14/1/99 |
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