Seafood Cold Storage

Cold storage temperatures are typically set at -18°C to -25°C (for frozen storage) or 0°C to 4°C (for chilled storage), significantly reducing microbial activity and delaying spoilage. The low temperature decreases enzyme activity, slowing down fat oxidation and protein degradation, thereby maintaining firm texture and fresh flavor. A high-humidity environment (90%-95%) prevents seafood from dehydration and drying out.