@article{LI2025, 
author = {Yifei LI and Zihao LIU and Wenlu LI and Yanbo WANG and Hong ZENG},
title = {A Review of Novel Preservation Techniques for Aquatic Products and Their Effects on Flavor},
year = {2025},
journal = {Food Science},
volume = {46},
number = {19},
pages = {414-423},
keywords = {aquatic products, preservation techniques, flavor, texture, novel technologies},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20250526-172},
doi = {10.7506/spkx1002-6630-20250526-172},
abstract = {Due to their high nutritional value and susceptibility to spoilage, there is an urgent need to develop efficient, safe, flavor-friendly and green preservation techniques for aquatic products. In recent years, novel preservation technologies such as the addition of natural preservatives, the application of physical field-assisted freezing and thawing technologies, and novel packaging have rapidly advanced. However, research on the impact of these technologies on the flavor of aquatic products remains limited. In this context, this article systematically reviews the principles and application effects of novel preservation technologies and their impacts on the flavor of aquatic products. This review also proposes a strategy for the coordinated regulation of “flavor and health”, hoping to provide theoretical support and technical reference for addressing the problem of balancing the preservation efficacy and flavor retention of aquatic products and for promoting the development of intelligent, eco-friendly preservation technologies for aquatic products.}
}