Seafood has traditionally been a popular part of the diet in many parts of the world and in some countries constituted the main supply of animal protein. Today even more people are turning to fish as a healthy alternative to red meat. The low fat content of many fish species (white fleshed, demersal) and the effects on coronary heart disease of the n-3 polyunsaturated fatty acids found in fatty (pelagic) fish species are extremely important aspects for health-conscious people particularly in affluent countries, where cardiovascular disease mortality is high. However, consumption of fish and shellfish may also cause diseases due to infection or intoxication. Some of the diseases have been specifically associated with consumption of seafood while others have been of more general nature.
Seafood safety testing and quality assurance address the issues of managing safety, quality, and logistics throughout the supply chain. It involves auditing, testing, and inspecting the product at each stage to verify that it satisfies food safety and regulatory requirements.
The seafood quality testing is important as it prevent the tainted seafood from reaching the market. These types of tests analyse the quality of seafood and the nutritional content present in it.
Following tests are performed for Sea Food Testing:
| Sulphur dioxide (Sodium meta bisulphate as SO2) | Moisture |
| Phosphate (as PO4) Polyphosphate (as P2O5) | Total Ash |
| Total Volatile Base Nitrogen (TVBN) | Total fat |
| Tri methyl amine (TMA) | Protein |
| Salt content (TMA) |
