Recent advances in the color of aquatic products: Evaluation methods, discoloration mechanism, and protection technologies

Kexin Zhang; Na Li; Zonghan Wang; Dingding Feng; Xiaoyang Liu; Dayong Zhou; Deyang Li

doi:10.1016/j.foodchem.2023.137495

Recent advances in the color of aquatic products: Evaluation methods, discoloration mechanism, and protection technologies

Food Chem. 2024 Feb 15:434:137495. doi: 10.1016/j.foodchem.2023.137495. Epub 2023 Sep 18.

Authors

Kexin Zhang¹, Na Li¹, Zonghan Wang², Dingding Feng¹, Xiaoyang Liu³, Dayong Zhou⁴, Deyang Li⁵

Affiliations

¹ School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China.
² College of Biological System Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China.
³ School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, Dalian, 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian, 116034, China.
⁴ School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, Dalian, 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian, 116034, China. Electronic address: zdyzf1@163.com.
⁵ School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; National Engineering Research Center of Seafood, Dalian, 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian, 116034, China. Electronic address: dpuldy@163.com.

PMID: 37741243
DOI: 10.1016/j.foodchem.2023.137495

Abstract

Color plays a pivotal role in guiding and assessing the industrial production of aquatic products due to the swift sensory perception of information through vision. This review provides a comprehensive overview of the following four aspects: (a) mechanisms governing natural color formation in aquatic products, (b) factors and mechanisms contributing to the discoloration of aquatic products, (c) cutting-edge methods for color analysis and detection, and (d) current valuable techniques for preserving color quality. The natural color of aquatic products is derived from skin chromatophores, endogenous pigment proteins, and astaxanthin. Discoloration of aquatic products can occur due to lipid oxidation, as well as enzymatic and non-enzymatic browning. Furthermore, this review examines frontier color protective technologies, encompassing physical methods like ultra-high pressure, irradiation, and low-temperature plasma, as well as chemical methods involving natural preservatives. The findings of this study offer significant insights into the development of high-quality aquatic products.

Keywords: Aquatic product; Color; Detection methods; Discoloration mechanism; Protecting technologies.

Publication types

Review