Critical review of the development and integration of smart (active and intelligent) packaging on fresh fish products

Abstract

Fresh fish is a highly perishable commodity due to its high water content, relatively neutral initial pH, abundance of free amino acids and non-protein nitrogen compounds, as well as PUFA content that is prone to oxidation. As a result, quality deterioration continues to occur even when conventionally packaged. This critical review aims to synthesize up-to-date, holistic, and comprehensive research evidence regarding the development and integration mechanisms of smart packaging in fresh fish products, given that previous literature tends to be fragmented or focused on specific packaging materials. The methodology involved a critical review of publications related to the mechanisms of fish deterioration, active packaging systems, intelligent packaging systems, and patterns of integration between the two, as summarized in schematic mechanisms and study compilations. The analysis shows that fish spoilage is driven by the synergy between autolysis, lipid oxidation, and microbial decomposition, which produce volatile amines that increase pH and TVB-N. Active packaging is effective at suppressing microbes, slowing oxidation, reducing TVB-N accumulation, and maintaining sensory quality, especially at low temperatures. Intelligent packaging plays a role in monitoring product conditions. The integration of both systems as smart packaging provides a synergistic effect, namely delaying spoilage and providing real-time information for distribution decisions. These findings highlight that the integration of smart packaging is no longer merely a packaging innovation for the future, but a strategic solution ready to be adopted by the fisheries industry to improve product safety, efficiency, competitiveness, and supply chain sustainability in the global fish market.

Access to Document

Other files and links

• Link to publication in Scopus
• Open Access Version Available

Fingerprint