Recent Advances in Aquatic Food Products Processing

<p><span style=color: rgba(23 43 77 1)>The objective of the reprint is to immerse the reader in recent advances in the processing technology and quality control of aquatic food products. From traditional methods such as heating salting drying smoking and natural fermentation to modern techniques like ultra-high-pressure processing low-salt fermentation and rapid freezing-thawing etc. as well as byproduct utilization our aim is to unravel the potential and promise of these cutting-edge technologies. Within this reprint esteemed experts in the field share their insights research findings and visions for the future. The sensory attributes protein degradation and generation and inhibition of hazards during thermal processing storage preservation and fermentation were elucidated thereby establishing a theoretical foundation for the advancement of the aquatic product industry. Together we embark on a journey to unlock the full potential of aquatic food products processing seeking suitable solutions that effectively enhance taste profiles while extending shelf life and preserving nutritional value. We pave the way towards a more sustainable and healthier future where aquatic food products industry thrives.</span></p>