oxidative stability of seafood

Seafood is one of the most nutritious food sources, the quality-nutritional properties, odor, taste, texture, and color of seafood are of utmost importance which need to be prevented or control from oxidation. Differences in the endogenous pools of lipids and pro-and antioxidants, including their direct contact with each other and atmosphere, explain why different aquatic raw material species, products, and morphological parts vary largely in their sensitivity towards oxidation. In fish tissue, the presence and activation of heme-proteins as pro-oxidants appear to be particularly crucial in triggering oxidation. The chain of events of processing seafood products influences oxidation with examples at the critical point being the degree of stress during catch/slaughter, bleeding, washing, precooking, and potential oxygen removal during packaging. In attempts to add value to underused aquatic species and byproducts a large focus area today, more focus has shifted to alternative processing techniques like pH shift processing and enzymatic hydrolysis to avoid oxidation, CO treatment, Reducing oxygen, MAP, and use of  edible films. Other raw materials like Algae and krill can be also incorporated into seafood to inhibit oxidation, plant extract or pure phenolic compounds play a vital role as natural stabilizers. The main aim of this review is to give a comprehensive picture of the different methods or mechanisms used to avoid oxidation in seafood