Journal of Advances in Biology & Biotechnology

A promising non-thermal method for preserving and enhancing the value of fish and fisheries products is Pulsed Electric Field (PEF) processing. Despite being successful in guaranteeing safety and prolonging shelf life, conventional preservation techniques frequently result in unfavourable changes in sensory qualities, nutritional deterioration and high energy consumption. By using brief bursts of high-voltage electric pulses that cause electroporation in biological cell membranes and produce microbial inactivation and improved mass transfer with little thermal damage, PEF technology overcomes the majority of these limitations. With a focus on applications in fish and fisheries products, this review critically examines the fundamentals and mechanisms of PEF processing, important process parameters, equipment considerations, benefits and limitations. The functions of PEF in texture modification, drying, salting, marinating and the extraction of valuable bioactive compounds from fish byproducts, are highlighted. The synergistic effects of combining PEF with other cutting-edge technologies like cold plasma, enzymatic hydrolysis, high-pressure processing, ultrasound and accelerated solvent extraction are investigated. The effect of PEF on physicochemical characteristics, such as protein structure, lipid stability, pigment retention, moisture distribution and nutritional quality is also discussed. The industrial potential and sustainability aspects are examined, with a focus on how it contributes to environmentally friendly seafood processing, offering a better shelf-life stability and lesser energy consumption when compared to conventional methods. All things considered, PEF is a workable green processing method for creating sustainable, safe and high-quality fish products.