Hydrogen sulfide in seafood: Formation, hazards, and control

Seafood is widely distributed and globally-favored "blue food" with increasing growth of market requirement. Nowadays, rising concerns about inherent off-flavors and food quality limit consumer. However, seafood with high protein content is highly susceptible to the production of hydrogen sulfide (H2S) by microorganisms and enzymes, which affects the flavor and quality of seafood. Therefore, controlling the formation of H2S in seafood is crucial for the development of seafood industry. This paper focuses on the formation pathways, functional properties, and hazards of H2S in seafood. It also covers the detection and control methods for H2S, addressing current challenges in technology related to its detection and control. The significance of real-time H2S detection and prevention of its formation in seafood is discussed. The pathways of H2S formation in seafood mainly include degradation of sulfur-containing amino acids by endogenous enzymes and the reduction of sulfate by microorganisms. The production of H2S plays a crucial role in the antioxidant and drug resistance of microorganisms. The detection of H2S mainly includes spectrophotometry, chromatography, rapid sensing methods, and the production of H2S is usually controlled by methods such as modified atmosphere packaging, lysozyme, and essential oils. In the future, it should be strengthened in the application of hurdle technology to promote the development and application of H2S detection and control technology in seafood, which will greatly guarantee the shelf-life extension and safe consumption of seafood.