Article

Received 08.10.2025

Revised 30.04.2026

Accepted 26.05.2026

Published 30.06.2026

Retrieved from Volume 30, No. 2, 2026

Pages 96 -114

Petrova, O., Shevchuk, N., Trybrat, R., Agunova, L., & Barkar, Ye. (2026). Innovative approaches to processing meat, fish and seafood to improve the efficiency of agricultural production. Ukrainian Black Sea Region Agrarian Science, 30(2), 96-114. https://doi.org/10.56407/bs.agrarian/2.2026.96

Innovative approaches to processing meat, fish and seafood to improve the efficiency of agricultural production

Olena Petrova Natalia Shevchuk Ruslan Trybrat Larysa Agunova Yevgen Barkar

This study aimed to evaluate the effectiveness of innovative technological solutions in enhancing microbiological safety, maintaining quality, and promoting the efficient use of raw materials. Methods employed included high hydrostatic pressure, low-frequency ultrasonic treatment, active and modified-atmosphere packaging, and thermal treatment (including microwave treatment, boiling and blanching). Cultural, chromatographic, spectrophotometric and gravimetric methods were also used to analyse the quality and safety indicators of raw materials. High hydrostatic pressure was found to selectively inactivate microflora without causing significant protein denaturation. A level of 300 MPa was found to ensure the sanitary stabilisation of chilled products. Meanwhile, an intensified regime of 400 MPa for five minutes on gilthead seabream fillets reduced mesophilic aerobic microflora to 3.2 log CFU/g while preserving textural properties. For bivalve molluscs, the technologically significant level required for the complete separation of muscles from shells without mechanical intervention was found to be 310 MPa. The potential for intensification using low-frequency ultrasound at 25-40 kHz was calculated to provide controlled intensification of cavitation and mass transfer. Using a working frequency of 32.5 kHz for 15 minutes reduced the marinating time of fish fillets by 50-67% with no signs of structural destruction. A study of active packaging and a modified gas atmosphere revealed stabilisation of the physicochemical indicators over a storage period of 10 days: a moisture content of 65.6-68.9%, a reduction in pH to 6.59 and a water-binding capacity of 71.74%. This indicates preservation of the functional activity of the protein matrix. Drying of fish raw material made it possible to obtain a protein concentrate with a moisture content of 9-10% and a protein mass fraction of up to 66.7%; a water-binding capacity coefficient of 4.9 demonstrated the high hydration potential of the powder. Microwave treatment reduced microflora to 3.5-4.2 log while ensuring better nutrient preservation. Supercritical extraction was characterised by a lipid yield of up to 12-15% and a high-quality extract. The results may be used in the meat- and fish-processing industries to improve the safety, stability and efficiency of raw-material processing

sanitary condition; protein fractions; fermentation process; water-binding capacity; protein fraction
  1. Albrektsen, S., Kortet, R., Skov, P.V., Ytteborg, E., Gitlesen, S., Kleinegris, D., & Øverland, M. (2022). Future feed resources in sustainable salmonid production: A review. Reviews in Aquaculture, 14(4), 1790-1812. doi: 10.1111/raq.12673.
  2. Ali, A., Wei, S., Ali, A., Khan, I., Sun, Q., Xia, Q., Wang, Z., Han, Z., Liu, Y., & Liu, S. (2022). Research progress on nutritional value, preservation and processing of fish – a review. Foods, 11(22), article number 3669. doi: 10.3390/foods11223669.
  3. Cedeno, F.R., Olubiyo, O.J., & Ferreira, S. (2025). From microbial proteins to cultivated meat for alternative meat-like products: A review on sustainable fermentation approaches. Journal of Biological Engineering, 19, article number 44. doi: 10.1186/s13036-025-00509-9.
  4. Chan, D.L., Lim, P.Y., Sanny, A., Georgiadou, D., Lee, A.P., & Tan, A.H. (2024). Technical, commercial, and regulatory challenges of cellular agriculture for seafood production. Trends in Food Science & Technology, 144, article number 104341. doi: 10.1016/j.tifs.2024.104341.
  5. Chandrababu, A., & Puthumana, J. (2024). CRISPR-edited, cell-based future-proof meat and seafood to enhance global food security and nutrition. Cytotechnology, 76, 619-652. doi: 10.1007/s10616-024-00645-y.
  6. Danylevych, V., Pasichnyi, Y., Shubina, A., & Petryna, A. (2025). Ways of improving the technology of marined semi-finished poultry meat using ultrasound. Food Technologies, 31(2), 179-189. doi: 10.24263/2225-2924-2025-31-2-16.
  7. European Convention for the Protection of Vertebrate Animals Used for Experimental and Other Scientific Purposes. (1986, March). Retrieved from https://rm.coe.int/168007a67b.
  8. Getahun, A., Kechero, Y., & Yemane, N. (2025). Review on fish production enhancement and preservation technologies. Veterinary Sciences: Research and Reviews, 11(1), 54-70. doi: 10.17582/journal.vsrr/2025/11.1.54.70.
  9. Hassoun, A., et al. (2022). Seafood processing, preservation, and analytical techniques in the age of Industry 4.0. Applied Sciences, 12(3), article number 1703. doi: 10.3390/app12031703.
  10. Krishnani, K.K., Boddu, V.M., Chadha, N.K., Chakraborty, P., Kumar, J., Krishna, G., & Pathak, H. (2022). Metallic and non-metallic nanoparticles from plant, animal, and fisheries wastes: Potential and valorization for application in agriculture. Environmental Science and Pollution Research, 29, 81130-81165. doi: 10.1007/s11356-022-23301-4.
  11. Kukhtin, M.D., & Malimon, Z.V. (2024). The microflora of frozen fish imported into Ukraine. Ternopil: Ivan Puluj Ternopil National Technical University.
  12. Marinin, A.I., Shevchenko, O.Yu., Pasichnyi, V.M., Svyatnenko, R.S., Garmash, D.V., & Bortnichuk, O.V. (2025). Research of the efficiency of active packaging for the storage of broiler chicken white meat. Scientific Notes of V.I. Vernadsky Taurida National University. Series: Technical Sciences, 36(2), 195-199. doi: 10.32782/2663-5941/2025.2.1/28.
  13. Mohd, I., & Mushtaq, S.T. (2025). Aquaculture for improving productivity, income, and nutrition. In I. Ahmed & I. Ahmad (Eds.), Aquaculture: Enhancing food security and nutrition (pp. 373-385). Cham: Springer. doi: 10.1007/978-3-031-92858-1_18.
  14. Mykhalko, O., Povod, M., Gill, M., Tsereniuk, O., Trybrat, R., Birta, G., & Krygina, N. (2025). Influence of sex and pre-slaughter weight of pigs on their carcass quality. In G.E. Mărginean (Ed.), Books of abstracts of the international conference “Agriculture for life, life for agriculture” (pp. 119-120). Bucharest: CERES Publishing House.
  15. Olesen, I., Bonaldo, A., Farina, R., Gonera, A., Hughes, A.D., Navrud, S., Orsini, F., Parma, L., & Zornoza, R. (2023). Moving beyond agriculture and aquaculture to integrated sustainable food systems as part of a circular bioeconomy. Frontiers in Marine Science, 10, article number 1178014. doi: 10.3389/fmars.2023.1178014.
  16. Petrova, O., Tribrat, R., Shevchuk, N., & Ziuzko, A. (2025). Economic analysis of marketing strategies to improve the competitiveness of food industry enterprises in the agro-industrial complex. Ekonomika APK, 32(3), 58-68. doi: 10.32317/ekon.apk/3.2025.58.
  17. Pivovarov, O.A., Kovalova, O.S., & Koshulko, V.S. (2024). Innovative technologies for processing fish, fish waste, non-fish products and seafood. Dnipro: Dnipro State Agrarian and Economic University.
  18. Rabiepour, A., Zahmatkesh, F., & Babakhani, A. (2024). Preservation techniques to increase the shelf life of seafood products: An overview. Journal of Food Engineering and Technology, 13(1), 1-24. doi: 10.32732/jfet.2024.13.1.1.
  19. Rahaman, A., Kumari, A., Zeng, X.A., Korin, A., Khalifa, I., & Maqsood, S. (2025). Processing of marine derived by-products and their applications: A review. Waste and Biomass Valorization, 17, 2525-2541. doi: 10.1007/s12649-025-03236-w.
  20. Ravishankar, C.N., & Elavarasan, K. (2024). Innovations in fish processing technology. In K. Bansal, W. Lakra & H. Pathak (Eds.), Transformation of agri-food systems (pp. 205-221). Singapore: Springer. doi: 10.1007/978-981-99-8014-7_16.
  21. Russo, G.L., Langellotti, A.L., Torrieri, E., & Masi, P. (2024). Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry. Comprehensive Reviews in Food Science and Food Safety, 23(1), article number e13281. doi: 10.1111/1541-4337.13281.
  22. Sarker, P.K. (2023). Microorganisms in fish feeds, technological innovations, and key strategies for sustainable aquaculture. Microorganisms, 11(2), article number 439. doi: 10.3390/microorganisms11020439.
  23. Siddiqui, S.A., Lakshmikanth, D., Pradhan, C., Farajinejad, Z., Castro-Muñoz, R., & Sasidharan, A. (2025). Implementing fermentation technology for comprehensive valorisation of seafood processing by-products: A critical review on recovering valuable nutrients and enhancing utilisation. Critical Reviews in Food Science and Nutrition, 65(5), 964-991. doi: 10.1080/10408398.2023.2286623.
  24. Subash, A., Ramanathan, H.N., & Šostar, M. (2024). From catch to consumer: Enhancing seafood processing management with Industry 4.0 innovations. Discover Food, 4(1), article number 43. doi: 10.1007/s44187-024-00115-6.
  25. Sun, Q., Yuan, Y., Xu, B., Gao, S., Zhai, X., Xu, F., & Shi, J. (2025). Innovative technologies reshaping meat industrialization: Challenges and opportunities in the intelligent era. Foods, 14(13), article number 2230. doi: 10.3390/foods14132230.
  26. Vaishnav, A., Lal, J., Mehta, N.K., Mohanty, S., Yadav, K.K., Priyadarshini, M.B., Debbarma, P., & Singh, S.K. (2025). Unlocking the potential of fishery waste: Exploring diverse applications of fish protein hydrolysates in food and nonfood sectors. Environmental Science and Pollution Research, 32, 30042-30086. doi: 10.1007/s11356-025-36244-3.
  27. Yaremchuk, O.S., Razanova, O.P., Skoromna, O.I., Chudak, R.A., Holubenko, T.L., & Kravchenko, O.O. (2022). Post-slaughter indicators of meat productivity and chemical composition of the muscular tissues of bulls receiving corrective diet with protein-vitamin premix. Regulatory Mechanisms in Biosystems, 13(3), 219-224. doi: 10.15421/022228.
  28. Yi-Li, T., Juhari, N.H., Jambari, N.N., Rozzamri, A., Nor-Khaizura, M.A., & Ismail-Fitry, M.R. (2025). Tuna and tuna products: A review of the nutrition, processing, safety, and future prospects. Fisheries Science, 91, 657-678. doi: 10.1007/s12562-025-01878-2.
  29. Zagorulko, A., Zagorulko, A., Yancheva, M., Yakovets, L., Zheliyeva, T., Skoromna, O., Sushko, L., Kainash, A., & Tytarenko, N. (2023). Improving the production technique of meat chopped semi-finished products with the addition of dried semi-finished product with a high degree of readiness. Eastern-European Journal of Enterprise Technologies, 11(122), 6-14. doi: 10.15587/1729-4061.2023.276249.