ABSTRACT
INTRODUCTION The great variety of fish and shellfish, whether
freshwater, farm-raised or ocean-caught, while delicate in taste, are more perishable than most muscle protein foods. The attributes of appearance, smell, taste, and texture begin to change rapidly after harvesting. These changes may be due to chemical, microbial, or biochemical reactions. To produce acceptable quality seafood these postharvest changes must be reduced or brought under some control.
