ABSTRACT
Seafood is processed to increase shelf life and safety by maintaining fresh quality through delay of microbiological spoilage and chemical deterioration. The variation of levels of nutrients in raw materials is due to more than just processing. Genetic differences, climate, soil, maturity at harvest, handling after harvest, and nutrient intake of the animal all contribute. Foods are processed to be safe to eat, available at all times, less perishable, and more attractive. Some benefits of processing are destruction of antidigestion factors, such as amylase and trypsin inhibitors and thiaminase, liberation of bound niacin in cereals, and increased digestibility of starch and protein. This chapter introduces the effects of processing and preprocessing on seafoods. Handling during and after harvesting of fish determine quality, and is discussed as well. The chapter highlights that the final quality of any processed product is most strongly influenced by the initial quality of the food.
