For the past two decades, consumer demand for minimally processed seafoods with good sensory acceptability and nutritive properties has been increasing. Nonthermal food processing and preservation technologies have drawn the attention of food scientists and manufacturers because nutritional and sensory properties of such treated foods are minimally affected. More importantly, shelf‐life is extended as nonthermal treatments are capable of inhibiting or killing both spoilage and pathogenic organisms. They are also considered to be more energy‐efficient and to yield better quality when compared with conventional thermal processes. This review provides insight into the nonthermal processing technologies currently used for shelf‐life extension of seafoods. Both pretreatments such as acidic electrolyte water and ozonification and processing technologies, including high hydrostatic pressurization, ionizing radiation, cold plasma, ultraviolet light, and pulsed electric fields, as well as packaging technology, particularly modified atmosphere packaging, have been implemented to lower the microbial load in seafood. Thus, those technologies may be the ideal approach for the seafood industry, in which prime quality is maintained and safety is assured for consumers.

中文翻译：

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延长海鲜保质期的非热过程：回顾

在过去的二十年中，消费者对具有良好的感官接受度和营养特性的最低限度加工的海鲜的需求一直在增长。非热处理食品的加工和保存技术引起了食品科学家和制造商的关注，因为这种处理过的食品的营养和感官特性受到的影响最小。更重要的是，由于非热处理能够抑制或杀死腐败和致病生物，因此货架期得以延长。与常规热处理相比，它们还被认为具有更高的能源效率和更高的质量。这篇综述提供了对当前用于海产品保质期延长的非热处理技术的见解。两种预处理，例如酸性电解质水和臭氧化处理技术，包括高静水压力，电离辐射，冷等离子体，紫外光和脉冲电场，以及包装技术（特别是气调包装）已被实施以降低海鲜中的微生物负荷。因此，这些技术可能是海鲜行业的理想方法，在海鲜行业中，可以保持一流的质量，并确保消费者的安全。