Superheated steam processing: a novel approach to improve seafood quality and nutritional value

Abstract

Superheated steam (SHS) processing has gained attention as an emerging thermal technology with significant potential to improve the preservation, safety, and nutritional quality of seafood. This review provides a comprehensive assessment of the principles, mechanisms, and applications of SHS in seafood processing. It outlines its effects on quality enhancement, nutritional value retention, microbial inactivation, drying efficiency, and thermal shucking. The review also compares SHS with conventional methods, highlighting its superior energy efficiency, oxygen-free environment, and ability to minimise oxidative degradation. Applications of SHS in developing home meal replacement and ready-to-eat seafood products demonstrate its versatility in improving texture, flavour, and nutrient stability while ensuring food safety. Despite challenges, such as equipment cost and process optimisation, advancements in design and integration with complementary technologies (e.g., smoking, freezing, and energy recovery systems) are paving the way for broader industrial adoption. Overall, this review identifies critical research gaps and future directions to maximise the benefits of SHS for sustainable seafood processing.