This paper focuses on shelf life testing of frozen foods for product development and market practices. Testing consists of selecting quality characteristics which deteriorate most rapidly time and the mathematical modelling of the change.

This document is intended to serve as a background paper and an introduction to the operations and equipment used in the freezing and cold storage of fish both on shore and at sea. 

This FAO publication introduces the operations and equipment used in fish freezing and cold storage on shore and sea, and gives information on applying low temperatures to reduce deterioration of quality.