Environmental stressors in seafood supply chains: From molecular mechanisms to advanced preservation strategies

Seafood is highly perishable, prompting researchers to explore its environmental stress factors, live transportation methods, and preservation techniques. However, a comprehensive analysis of these factors and technologies remains lacking. This paper summarizes the stress factors affecting quality of live aquatic products, including temperature, oxygen levels, and salinity. It introduces the latest technologies for maintaining freshness and discusses the challenges associated with their implementation. Seafood quality undergoes dynamic changes influenced by stressors such as temperature and dissolved oxygen. Optimal conditions for preservation vary depending on the type of seafood. Technologies such as low-temperature waterless preservation, modified atmosphere packaging, and the use of anti-stress agents show promise in extending shelf life, while methods like cold plasma treatment, electrostatic fields, and bio-preservatives contribute to maintaining freshness. The combination of these technologies often results in better preservation of aquatic product quality, offering broad prospects for application.