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

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Title: Superheated steam processing: a novel approach to improve seafood quality and nutritional value.
Authors: Mansoor, Sana1 (AUTHOR), An, Hye-Ryeon2 (AUTHOR), Sohn, Jae Hak3 (AUTHOR), Bashir, Khawaja Muhammad Imran2 (AUTHOR), Choi, Jae-Suk2 (AUTHOR)
Source: International Journal of Food Science & Technology. Jul2025, Vol. 60 Issue 2, p1-10. 10p.
Subjects: Superheated steam, Nutritional value, First law of thermodynamics, Fishery processing, Sustainability, Microbial inactivation, Food safety, Food industry
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. [ABSTRACT FROM AUTHOR]
Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
FullText Text:
  Availability: 0
Header DbId: egs
DbLabel: Engineering Source
An: 190652280
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Label: Title
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  Data: Superheated steam processing: a novel approach to improve seafood quality and nutritional value.
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  Data: <searchLink fieldCode="AR" term="%22Mansoor%2C+Sana%22">Mansoor, Sana</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22An%2C+Hye-Ryeon%22">An, Hye-Ryeon</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Sohn%2C+Jae+Hak%22">Sohn, Jae Hak</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Bashir%2C+Khawaja+Muhammad+Imran%22">Bashir, Khawaja Muhammad Imran</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Choi%2C+Jae-Suk%22">Choi, Jae-Suk</searchLink><relatesTo>2</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22International+Journal+of+Food+Science+%26+Technology%22">International Journal of Food Science & Technology</searchLink>. Jul2025, Vol. 60 Issue 2, p1-10. 10p.
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  Data: <searchLink fieldCode="DE" term="%22Superheated+steam%22">Superheated steam</searchLink><br /><searchLink fieldCode="DE" term="%22Nutritional+value%22">Nutritional value</searchLink><br /><searchLink fieldCode="DE" term="%22First+law+of+thermodynamics%22">First law of thermodynamics</searchLink><br /><searchLink fieldCode="DE" term="%22Fishery+processing%22">Fishery processing</searchLink><br /><searchLink fieldCode="DE" term="%22Sustainability%22">Sustainability</searchLink><br /><searchLink fieldCode="DE" term="%22Microbial+inactivation%22">Microbial inactivation</searchLink><br /><searchLink fieldCode="DE" term="%22Food+safety%22">Food safety</searchLink><br /><searchLink fieldCode="DE" term="%22Food+industry%22">Food industry</searchLink>
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  Data: 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. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1093/ijfood/vvaf212
    Languages:
      – Code: eng
        Text: English
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      Pagination:
        PageCount: 10
        StartPage: 1
    Subjects:
      – SubjectFull: Superheated steam
        Type: general
      – SubjectFull: Nutritional value
        Type: general
      – SubjectFull: First law of thermodynamics
        Type: general
      – SubjectFull: Fishery processing
        Type: general
      – SubjectFull: Sustainability
        Type: general
      – SubjectFull: Microbial inactivation
        Type: general
      – SubjectFull: Food safety
        Type: general
      – SubjectFull: Food industry
        Type: general
    Titles:
      – TitleFull: Superheated steam processing: a novel approach to improve seafood quality and nutritional value.
        Type: main
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      – PersonEntity:
          Name:
            NameFull: Mansoor, Sana
      – PersonEntity:
          Name:
            NameFull: An, Hye-Ryeon
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            NameFull: Sohn, Jae Hak
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            NameFull: Bashir, Khawaja Muhammad Imran
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            NameFull: Choi, Jae-Suk
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          Dates:
            – D: 01
              M: 07
              Text: Jul2025
              Type: published
              Y: 2025
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              Value: 09505423
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              Value: 60
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            – TitleFull: International Journal of Food Science & Technology
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