ABSTRACT
The initial loss of the attributes of prime freshness in seafoods is mainly due to the activity of endogenous enzymes, dessication, as well as oxidation of lipids and pigments. The effect of chilling and heating on the rate of chemical reactions can be evaluated by using the Arrhenius relationship between the reaction rate constant and the activation energy. The use of ice for chilling fish during transport in the European fisheries was apparently made, although this method of preservation of the catch had been known earlier to the Chinese fishermen. The heat transfer takes place mainly between the fish and ice and the cold melt water in direct contact. Extending the shelf life of fresh fish for an additional few days, over that which can be achieved when even optimum parameters of icing are strictly observed, gives a chance of better utilization of resources available in distant fishing grounds.
