Current freezing and thawing scenarios employed by North Atlantic fisheries: their potential role in Newfoundland and Labrador's northern cod (Gadus morhua) fishery

Seafood is very perishable and can quickly spoil due to three mechanisms: autolysis, microbial degradation, and oxidation. Primary commercial sectors within the North Atlantic fisheries include demersal, pelagic, and shellfish fisheries. The preservation techniques employed across each sector can be relatively consistent; however, some key differences exist across species and regions to maintain product freshness. Freezing has long been employed as a preservation technique to maintain product quality for extended periods. 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. Thawing is the opposite of freezing and can be applied before additional processing or the final sale point. However, all preservation techniques have limitations, and a properly frozen and thawed fish will still suffer from drip loss. 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. 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.

Automated summary

Seafood is perishable and preservation techniques like freezing and thawing can help maintain freshness, but have limitations. Differences exist in preservation techniques among commercial sectors. Utilizing the concept of global value chains can improve seafood quality through freezing and thawing processes.