Table 6.

Main advantages and disadvantages of the mentioned techniques.

Technique	Properties
Biodegradable films, edible coatings, and natural preservatives [10,45,46,47,48,49,50,51,52,53,54,55,56,57,58,59,60,61,62,63,64,65,66,67,68,69,70,71,72,73,74,75,76,77,78,79,80,81,82,83]	+Strong antibacterial activity +Safe +Biodegradable +All-natural final product +Great variety of candidate compounds +Easy to implement +Can add nutritional value and health claims to the product −Can result in strong organoleptic changes
Superchilling [6,13,84,85,86,87,88,89,90,91,92,93,94,95,96,97,98,99,100]	+Considerable increase in shelf life +Strong inhibition of bacterial growth +Preservation of most sensorial characteristics +Great potential if used in combination with other techniques such as MAP −Physical degradation if temperatures applied are non-optimal −Optimal temperature varies depending on matrix −Short optimal temperature interval
Ozonation [96,101,102,103,104,105,106,107,108,109,110,111,112,113,114,115,116]	+Versatile disinfectant +Activity against bacterial spores +Various forms of application +Sensorial preservation +Potential to reduce the presence of toxins such as diarrhetic shellfish toxins +Becoming progressively cheaper −Few studies on its application in seafood or other solid foods −Demands the acquisition of specialized equipment −Increases product manufacture cost
Irradiation [18,117,118,119,120,121,122,123,124,125,126,127]	+Low-intensity radiation preserves product characteristics +High-intensity radiation has strong antibacterial activity −High-intensity radiation increases TBARS values and results in changes in color, taste, texture, cohesiveness, and resilience −Impact on consumer health perceived as negative −Very expensive equipment and maintenance
High-pressure processing [14,15,128,129,130,131,132,133,134,135,136,137,138]	+Antibacterial activity increases with higher pressures +Potential to inactivate spores +Inactivation of allergens +Significant shelf life-extension −Sensorial impact at high pressures −Optimal pressure depends on product type −Very expensive equipment and maintenance
Hyperbaric storage [139,140,141,142,143]	+Low operating costs +Energetically efficient +Significant shelf life-extension +Preservation of sensorial characteristics +Maintenance of muscular structure and conservation of water holding and drip loss properties −Few studies −No commercial equipment available
Biopreservation [17,144,145,146,147,148,149,150,151,152,153,154,155,156,157,158,159,160,161,162,163,164,165,166,167,168]	+Lactic acid bacteria can add nutritional value to the product +Bacteriophages can be used to target specific bacteria +Beneficial bacteria is preserved −LAB activity might result in undesirable sensorial changes −Acidification of the product −Some doubts regarding the safety of bacteriophages exist

Legend: +, advantage of the technique; −, disadvantage of the technique.