Technological processing of fresh gilthead seabream (Sparus aurata): A review of quality changes

Within the Mediterranean farmed fish species, gilthead seabream (Sparus aurata) is one of the most significant and represents an important economic resource with an increasing demand. As a result, European aquaculture companies have expanded production, which has also created the need for new delivery formats and innovative technological processing methods. The growing demand of consumers for more natural products instead of transformed or frozen and processed ones is supported by a perception that fresh fish is healthier and has driven research for new preservation methods, particularly designed to allow an increase of fresh fish shelflife. The present review focuses on the research carried out on gilthead seabream during the last decades related to the processing technologies used for shelflife extension and preservation of quality (chemical, microbiological, and sensory). The manuscript reviews research regarding pretreatments before gilthead seabream harvesting (starvation, harvesting stress and slaughter conditions), studies using traditional preservation techniques (ice, refrigeration, super-chilling, etc.), as well as works using advanced technological processing (modified atmosphere packaging, oxygen absorbers, high-pressure processing, soluble gas stabilization, oxygen absorbers, natural extracts, etc.), all directed to delay the development of the different quality deterioration mechanisms that result in nutritional and sensory quality losses.