Ultrasound technology in fish and seafood processing: A review of principles, applications and challenges
Year: 2026
Type: article
Abstract: Ultrasound technology has emerged as a promising non-thermal processing technology for the fish and seafood industry because of its ability to improve product quality, processing efficiency, and food safety while minimizing thermal damage. This review summarizes the principles, mechanisms, applications, advantages, and limitations of use of ultrasound in seafood processing. The technology primarily works on acoustic cavitation, which generates localized high pressure, temperature, and shear forces that enhance mass transfer, modify tissue structure, and inactivate microorganisms. Recent studies demonstrate that ultrasound significantly improves marination and curing by accelerating salt diffusion, enhances drying process by improving moisture migration, and also helps in efficient extraction of valuable bioactive compounds such as astaxanthin and proteins from seafood by-products. Furthermore, ultrasound-assisted freezing and thawing produce smaller ice crystals, thereby reduces structural damage, and preserve the physicochemical, nutritional, and sensory properties of seafood. Its application in microbial inactivation, emulsification, and quality assessment also contributes in extending the shelf life and development of value-added seafood products. Despite these advantages, challenges including high equipment costs, limited industrial-scale implementation, lack of standardized processing parameters, and potential quality deterioration under excessive treatment remain barriers to commercialization. Overall, ultrasound represents a sustainable and versatile technology with significant potential to modernize fish processing and support the production of safe, high-quality seafood products.
Language: English
Subfield: Biotechnology
Domain: Life Sciences
SDGs: Life below water, Zero hunger
Open Access status: diamond
OpenAlex ID: W7204096680