摘要
Seafood demand continues to increase because of its health benefits as a source of high-quality protein, vitamins, minerals, and essential amino acids. However, because of its high unsaturated lipid composition, seafood is highly perishable. In addition, shelf-life of seafood is limited because of its high nutrient content, neutral pH, high levels of polyunsaturated fatty acids, and high moisture content. Spoilage of seafood is largely due to biochemical changes from microbial activity, as well as lesser contributions from endogenous enzymes and chemical compounds. Therefore, unit operations to preserve seafood need to focus on inhibiting bacterial growth and limiting enzymatic activity. Proper seafood handling practices from harvest to consumption are important to prevent spoilage and maintain premium quality. Different unit operations from harvesting, processing, and packaging are used by the industry to maintain quality and safety of seafood. Raw seafood is marketed fresh or frozen, and different types of ice and chilled water systems are available for chilling seafood. Likewise, seafood can be frozen using air blast, indirect contact, immersion, or cryogenic methods. Further unit operations such as mincing, coating, heating, salting, drying, smoking, canning, and acidifying also allow preservation of seafood products. Current packaging materials and technologies also allow for improved shelf life, including modified atmosphere, active, and intelligent packaging technologies. Proper handling of seafood and use of appropriate chilling, freezing, processing, and packaging technologies have allowed the seafood industry to maintain premium quality and meet consumers' expectations.