ABSTRACT
This chapter presents an overview of the research in processing technologies and methodologies for preservation of seafood quality. Worldwide demand for seafood has increased in recent years due to its prodigious nutritional properties. Seafood processing methods were initially designed to prolong shelf life and ensure food safety, but nowadays, they also address the creation of new seafood products. In some cases, seafood is stored in what is known as a freeze-chilling state for long distance transportation. The gas jets break up the static boundary layer of gas that surrounds the seafood products. Modified atmosphere packaging is probably the most common method of chilled seafood packaging, but it may be considered a conventional methodology. Coatings and films have been studied, but they are still used very little or not at all by the industry in commercial seafood products. Quality Index Method is based on the specific changes that occur in seafood when it is stored in ice.
