“…The growth of the processed fish sector is closely linked with advancements in the Internet of Things (IoT) and cold-chain technology ( Cao et al, 2023 ; Yin et al, 2023 ). Although freezing is commonly used for long-term storage, the resulting protein denaturation and ice crystal formation can affect the texture and nutritional value of fish ( Zheng, Qu, Peng, Chen, & Hu, 2022 ). Chilling, in contrast to freezing, retains the sensory properties by delaying protein and lipid oxidation and hampering bacterial growth.…”