The quality detection of seafood involves a comprehensive approach that integrates physical, chemical, microbial, and sensory techniques to ensure safety and freshness. Physical evaluation focuses on attributes such as texture, appearance, and the presence of foreign materials, employing methods like visual inspection and texture analysis to assess quality. Chemical methods provide quantitative measures of spoilage indicators, which correlate with freshness levels and shelf life. Microbial testing is essential for identifying harmful pathogens and monitoring to detect contaminants. Techniques like discriminative tests (e.g., triangle tests) and descriptive analysis provide insights into consumer preferences and product acceptability. Together, these methodologies form a robust framework for ensuring seafood quality, addressing both consumer expectations and regulatory compliance.