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By-products of a native fruit of the Argentina northwest have been valorized for the extraction of both pectin and bioactive extracts with the aim of developing antioxidant films with potential application as food packaging materials. Initially, the composition and antioxidant properties of polyphenol-rich, anthocyanin-rich, and pectin extracts obtained from the seed and peel of Solanum betaceum (chilto) red fruits were characterized. Based on their higher antioxidant properties, peel extracts were selected as active compounds and incorporated in a film-forming matrix based on the pectin extract. Dry films were evaluated concerning their morphological, optical, thermal, mechanical, and water barrier properties. The developed antioxidant films were directly applied on salmon fillets, effectively improving their shelf-life and reducing lipid and protein oxidation during 10 days of storage at 4 °C. It was also found that the films containing peel-polyphenolic extract were the most promising, in agreement with their better barrier properties., This research was supported by grants from ICOOP-CSIC (COOPB20539), Consejo de Investigación de la Universidad Nacional de Tucumán (PIUNT 2018- G637 Project), Agencia Nacional de Promoción Científica y Técnica (PICT 2017–4416 Project: PICT 2020–3619 Project), and Consejo Nacional de Investigaciones Científicas y Técnicas (PUE 2018–0011 Project), Biolates network “P320RT0186— Sustainable use of Ibero-American vegetable biomass resources in cosmetics” (CYTED) and CSIC Interdisciplinary Thematic Platform (PTI+) Interdisciplinary Platform for Sustainable Plastics towards a Circular Economy+. (PTI-SusPlast+). D.A. Mendez is supported by the Administrative Department of Science, Technology and Innovation (Colciencias) of the Colombian Government (783–2017).

Today, extending the shelf-life of fish, while retaining the organoleptic properties of the product, is still a challenge. To compare the effectiveness of conventional and hyperbaric cold storage in preserving fish quality, we stored Cape hake loins at 5 °C, both at atmospheric pressure and at 50 MPa. After 7 days of storage, microbial counts and total volatile basic-nitrogen content in conventionally refrigerated samples exceeded the limits recommended for consumption. By contrast, hyperbaric cold storage maintained these parameters unaltered, although it produced drip losses close to 5% and increased the shear resistance and whiteness of the raw samples by 44% and 9%, respectively. Nevertheless, after cooking, weight losses were less than half of those of the control loins and whiteness differences disappeared. Consequently, the sensorial analysis could only find moderate differences between the samples before and after hyperbaric storage. These results clearly prove that hyperbaric cold storage was more efficient than conventional refrigeration for the preservation of hake loins., This work was supported by the State Plan for Scientific and Technical Research and Innovation 2013–2016 of the Spanish Ministry of Economy and Competitiveness (MINECO) through the CONSOLIDER-Network MAT2015-71070-REDC and the project AGL2014-52825.

Publisher Summary This chapter reviews several indigenous methods of fish preservation in the Far East. Of those described, many are more or less standardized for a given village or region. However, many minor, or even major, modifications are used in other places in the same area. A few examples have been given that indicate that these relatively simple methods of fish preservation offer a number of possibilities for further research, the results of which should enable the existing cheap methods to be improved. However, the acceptability of the products from the point of view of the rice-eater must always be kept in mind. Consideration has been given to fish sauces; fish pastes; salted fish, not dried; dried, or salted and dried, fish products; and miscellaneous products. The salted and partially dried fish and the fish sauces have been studied more extensively than the other products. The rather primitive methods of manufacturing fish meal and oil and smoked fish are not discussed because of their limited local importance.

Publisher Summary In consideration of the steadily increasing demand for chemical agents to preserve fish and the lack of satisfactory agents for this purpose, this chapter reviews a general survey of the problem involved. The bacterial spoilage has the most conspicuous influence upon the decrease of keeping quality, although the influences of the denaturation of protein and the rancidity of lipid are not negligible. The keeping quality of fish depends on the species of fish, fishing methods, season and fishing grounds, temperature of storage, and transportation time, as well as on various conditions affecting the physiological action of microorganisms. The invasion of bacteria into fish flesh is considered to begin at gills and kidneys and spread throughout the body by the vascular system or directly through the peritoneal lining. The most sensitive change by bacteria in fish components is that of odor. The chapter presents studies on difference in spoilage according to species. Spoilage varies with differences in constituents of the fish body, muscle structure, and bacterial load as well as with environmental factors. To measure the degree of freshness of fish, a scientific index is required. Hence, various investigations have been carried out in this field. The chapter attempt review the literature concerning fish preservation by chemical agents.