Abstract: It is found that endogenous enzymes, microorganisms, lipid oxidation and environmental factors are important factors causing the spoilage of aquatic products. How to improve the preservation of aquatic products to reduce the spoilage loss of aquatic products and ensure the safety of consumers of aquatic products is key for the sustainable development of the aquatic industry, which has aroused widespread concern. In recent years, with people paying more attention to food safety and food packaging, active packaging has gradually developed, which has been applied to significantly improve food preservation and has become a research hotspot. In this context, this paper begins with a discussion of the spoilage mechanism of aquatic products. This is followed by an analysis of the mechanism of the effect of active packaging on the quality preservation of aquatic products from four aspects: endogenous enzyme activity, microbial growth, lipid oxidation and environment factors. This review also discusses the possible synergistic mechanism of active packaging. We anticipate that this review will provide support for future targeted active packaging of aquatic products.

Key words: active packaging; aquatic products; spoilage; preservation; mechanism