Abstract
Fish and fishery products are important food commodities that benefit human health, offer high commercial value and contain high protein, vitamins, minerals and unsaturated fatty acids. High demand and mass commercialisation of fish and fishery product regulate the international seafood business. Subsequently harvesting, the fish and fishery product face multiple supply chains and time in marketing and distribution to reach consumers. Therefore, these may lead to biodeterioration and thus require proper and innovative processing technologies for fish and fishery products preservation and shelf life extension. These include chilling, freezing, drying, freeze drying, smoking, vacuum packaging, modified atmosphere packaging, canning, irradiation, high-pressure processing and using natural products as preservative agents. Innovative processing technologies are important and contribute to sustainable fisheries management, supply chain and local and international trade.
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