Preservation techniques allow slowing down spoilage mechanisms and help to extend the shelf-life of food products ( Vaclavik & Christian, 2014). Spoilage is the result of three mechanisms: autolysis, microbial degradation, and oxidation. The preservation techniques employed across each fishery can be relatively consistent with slight variations across species and regions. Three primary sectors within the North Atlantic fisheries include demersal, pelagic, and shellfish fisheries. Therefore, food preservation, quality, and storage improvements are essential to increasing value and expanding markets for seafood harvesters and processors. (2010) reported that 30% of seafood is lost annually due to spoilage. Seafood is highly perishable and very susceptible to spoilage. This review also considers the concept of global value chains (GVC) and the points to freeze and thaw seafood along the GVC to improve its quality with the intention of helping Newfoundland and Labrador’s emerging Northern cod ( Gadus morhua) fisheries enhance product quality, meet market demands and increase stakeholder value. This review summarizes the general introduction of spoilage and seafood spoilage mechanisms and the latest preservation techniques in the seafood industry, focusing on freezing and thawing processes and technologies. However, all preservation techniques have limitations, and a properly frozen and thawed fish will still suffer from drip loss. Thawing is the opposite of freezing and can be applied before additional processing or the final sale point. Freezing allows seafood to be held until demand improves and shipped long distances using lower-cost ground transportation while maintaining organoleptic properties and product quality. Freezing has long been employed as a preservation technique to maintain product quality for extended periods. The preservation techniques employed across each sector can be relatively consistent however, some key differences exist across species and regions to maintain product freshness. Primary commercial sectors within the North Atlantic fisheries include demersal, pelagic, and shellfish fisheries. All rights reserved.Seafood is very perishable and can quickly spoil due to three mechanisms: autolysis, microbial degradation, and oxidation. Copyright © 2023, Columbia University Press. The Columbia Electronic Encyclopedia, 6th ed. As the temperature of liquid air rises, the nitrogen evaporates first at −195.8℃, the argon next at −185.7℃, and the oxygen last at −183℃. Liquid air is used commercially for freezing other substances and especially as an intermediate step in the production of nitrogen, oxygen, and argon and the other inert gases. It must be kept in a specially designed container, the Dewar flask, because at ordinary temperatures it absorbs heat rapidly and reverts to the gaseous state. Because of fractional evaporation, its oxygen concentration and its boiling point increase with time. Its boiling point is approximately −195℃. Freshly liquefied air consists of 78.1% nitrogen, 21.0% oxygen, 0.9% argon, and very small amounts of rare gases and hydrogen in solution. cooling, by passage through pipes immersed in cold water treatment with sodium hydroxide to remove excess water and rapid expansion, the expanding air passing back over the pipe from which it has just escaped absorbing so much heat that the air remaining in the pipe becomes liquid. Its commercial preparation involves purification by washing to remove soluble impurities and by passage over calcium oxide (lime) to remove the carbon dioxide compression, under a pressure of 200 atmospheres, or about 3,000 lb per sq in. Liquid air, ordinary air that has been liquefied by compression and cooling to extremely low temperatures (see liquefaction).
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