ABSTRACT
The consumption of fish and fishery products has been strongly influenced by improvements in postharvest handling, packaging, storage, transportation, and marketing. The development and application of efficient and cost-effective postharvest technologies for the handling and preservation of fresh fish and other seafood are therefore important to ensure product safety and maintenance of quality throughout the supply chain from sea to plate. Harvested fish and seafood materials undergo a series of handling operations from catch sites until the product is delivered to the end-user. Fresh fish and other seafood undergo many chemical and biological changes immediately after capture, which can ultimately result in spoilage. Cooked flavor without added condiments is the most precise objective method of assessing fish spoilage and quality changes. Wholesomeness and freedom from physical damage are important quality attributes in the fish trade, especially for fresh fish destined for the consumer.
