Insights into application progress of seafood processing technologies and their implications on flavor: a review

AbstractSeafood tends to be highly vulnerable to spoilage and deterioration due to biochemical reactions and microbial contaminations, which requires appropriate processing technologies to improve or maintain its quality. Flavor, as an indispensable aspect reflecting the quality profile of seafood and influencing the final choice of consumers, is closely related to the processing technologies adopted. This review gives updated information on traditional and emerging processing technologies used in seafood processing and their implications on flavor. Traditional processing technologies, especially thermal treatment, effectively deactivate microorganisms to enhance seafood safety and prolong its shelf life. Nonetheless, these methods come with limitations, including reduced processing efficiency, increased energy consumption, and alterations in flavor, color, and texture due to overheating. Emerging processing technologies like microwave heating, infrared heating, high pressure processing, cold plasma, pulsed electric field, and ultrasound show alternative effects to traditional technologies. In addition to deactivating microorganisms and extending shelf life, these technologies can also safeguard the sensory quality of seafood. This review discusses emerging processing technologies in seafood and covers their principles, applications, developments, advantages, and limitations. In addition, this review examines the potential synergies that can arise from combining certain processing technologies in seafood processing.Keywords: Seafoodflavortraditional processing technologiesemerging processing technologiescombined processing technologies AcknowledgementsThe authors would like to acknowledge the financial support from the National Key R & D Program of China (No. 2021YFD2100100) and Marine Economic Development Project of Liaoning Province (2022-47).Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThis research was funded by the National Key R & D Program of China [No. 2021YFD2100100] and Marine Economic Development Project of Liaoning Province [2022-47].