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

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

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

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

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

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

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

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

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

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

A mixture of ice and water used to rapidly chill seafood post-harvest, enhancing freshness and extending shelf life.

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

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

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