Quality changes and improvement strategies of prefabricated aquatic products during storage and reheating processes.

Aquatic products have gained significant consumer attention owing to their rich nutritional profile and convenience attributes, driving rapid development of prefabricated aquatic products in global markets. Nevertheless, the combined effects of storage-induced deterioration and suboptimal reheating techniques frequently compromise their quality. Consequently, a systematic review of existing research is essential identify effective strategies for mitigating such quality deterioration. This study systematically reviews: 1) critical factors influencing prefabricated aquatic products during storage, including ice crystal formation, lipid/protein oxidation, and microbial growth; 2) a comparative analysis of the advantages and disadvantages of various reheating methods (microwave, steam, frying); 3) emerging preservation strategies, such as advanced freezing and thawing techniques, reheating technology, sterilization technology, and innovative packaging systems. These findings provide practical guidelines for achieving balanced quality retention in prefabricated aquatic products, offering both scientific and industrial communities with a roadmap for sustainable technological advancement.