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A method used to assess the quality of seafood based on appearance, texture, odor, and flavor.

An electronic device that measures the freshness of fish by assessing its electrical impedance.

An indicator of scombroid poisoning risk in seafood, especially in the Scombridae and Scomberesocidae families.

A classification system that sorts seafood based on size, appearance, and quality standards.

A chemical assessment of the degree of freshness in fish, which measures the breakdown of adenosine triphosphate (ATP).

A visual inspection method for fish fillets where light is used to reveal parasites, such as nematodes.

Analysis of the main components of seafood including water, protein, fat, and ash content.

The measurement of the free moisture in seafood, which can influence microbial growth and shelf life.

An objective measurement of the textural properties of seafood, such as firmness and chewiness.

The amount of waste material removed from seafood during processing, which affects yield and profitability.

A natural, but unappealing darkening of the shell in crustaceans, caused by the enzymatic oxidation of phenols.

A laboratory technique for separating and purifying viable spermatozoa from fisheries products for aquaculture purposes.

The process of purging contaminants from shellfish, particularly bivalves, in a controlled aquatic environment.

The use of polyphosphates in seafood to retain moisture during freezing and thawing, thereby maintaining texture and weight.