Seafood quality and safety

Abstract

The seafood flesh has a peculiar chemical constitution which provides nutritional riches, but it shows a high deteriorating potential. In this context, the nutritional benefits of this food group can be put to good use only after guaranteeing the product safety and quality. Therefore, the use of tools for slowing the deteriorative mechanisms down has been crucial, such as the cold chain application in all of the seafood processing stages. This study is aimed at collecting relevant data on seafood from specific scientific literature concerning its general characteristics, deterioration mechanisms and quality evaluation methodologies.