Changes in lifestyle and food consumption patterns have contributed to a growing demand for home meal replacements (HMRs), emphasizing the need for high-quality seafood-based products. This study aimed to develop a grilled Pacific cod (Gadus macrocephalus) fillet HMR prototype and to evaluate optimal processing conditions, quality characteristics, and shelf-life stability. High-frequency thawing was selected to improve raw material handling by minimizing drip loss to 11.91% and reducing thawing time to 15 min. A thyme-based marinade at a concentration of 3% for 20 min was applied to reduce odor and enhance sensory quality, and superheated steam grilling was compared with conventional heating methods. Processing parameters were optimized using response surface methodology, and smoking conditions were evaluated using different wood types. Superheated steam grilling produced superior sensory attributes under optimal conditions of 340 °C for 4 min, followed by cherry wood smoking at 60 °C for 5 min. The combined processing approach reduced total bacterial counts while maintaining acceptable physicochemical quality characteristics. Thermal processing increased texture firmness and nutritional density due to moisture loss, reduced lipid oxidation, and modified amino acid and fatty acid profiles. Shelf-life modeling indicated safe storage for up to 18 months under frozen conditions. These findings demonstrate that integrated marination, superheated steam grilling, and controlled smoking can be effectively applied to produce a safe, stable, and high-quality grilled Pacific cod HMR product.

Home meal replacement (HMR) products have become increasingly popular because of their convenience and ability to provide nutritionally balanced meals. This study developed seasoned grilled conger eel (Conger myriaster) fillets for HMR applications and evaluated their nutritional quality, safety, and storage stability during frozen storage. The seasoned grilled conger eel fillets were prepared by boiling at 100 ± 10 °C, oven grilling under optimized conditions (200 °C for 10 min), and freezing at −25 °C. Nutritional composition, fatty acid and amino acid profiles, physicochemical properties, microbiological quality, safety, and sensory characteristics were evaluated. The seasoned grilled conger eel fillets contained 17.7 g 100 g⁻¹ crude protein and were rich in glutamic acid (2670.0 mg 100 g⁻¹), lysine (1700.0 mg 100 g⁻¹), and aspartic acid (1656.6 mg 100 g⁻¹). The lipid profile showed monounsaturated (2663.7 mg 100 g⁻¹), saturated (1584.1 mg 100 g⁻¹), and polyunsaturated fatty acids (1553.9 mg 100 g⁻¹). Heavy metals and radionuclides were not detected in the raw conger eel fillets. During 180 days of storage at −23, −18, and −13 °C, thiobarbituric acid reactive substances, total bacterial count, and total volatile basic nitrogen increased gradually but remained within acceptable limits, reaching 0.41 mg MDA kg⁻¹, 1.92–2.11 log CFU g⁻¹, and 7.58–7.82 mg 100 g⁻¹, respectively. Samples stored at −23 °C generally retained quality and sensory attributes better than those stored at higher temperatures (−13 and −18 °C). The model-based shelf-life of the seasoned grilled conger eel fillets was estimated at 25 months at −18 °C. Overall, the findings demonstrate the nutritional characteristics and frozen storage quality of seasoned grilled conger eel fillets, supporting their potential use as a seafood component in HMR applications.

Seahorses have considerable economic value because of the international trade of these organisms, which is divided into two main markets: i) live specimens for the aquarium trade, and ii) dried mat...