A comprehensive review on microwave applications in fish processing and quality enhancement

Microwave energy is increasingly being applied in various processing technologies within the food industry. Microwaves, which are electromagnetic waves with specific frequencies ranging from 300 MHz to 3000 GHz, represent a novel and efficient processing method that has found widespread use in food processing applications. Over time, this innovative technology has been explored by researchers as an advanced method for improving food processing, and it has been successfully applied in several areas, including blanching, cooking, thawing, pasteurization, drying, frying, extraction, and sterilization. This review provides an overview of the principles and characteristics of microwave-assisted fish processing techniques, with a focus on their impact on drying, heating, and sterilization processes. Furthermore, we explore how microwave processing influences the quality attributes, microbial growth, and the nutritional and physicochemical composition of fish products. In addition, the advantages of microwave processing are discussed, along with a comparison to conventional methods. Notably, microwave processing offers significant time savings, improved yields, and energy efficiency, preserving sensory qualities and nutritional fish value. In addition, this review aims to provide evidence on these topics and highlight recent advancements in microwave processing that could inspire the food engineering and technology community.