In seafood processing, cold chain logistics, and export trade, a cold storage facility not only determines product shelf life but also directly affects the freshness, weight loss, and appearance of fish, shrimp, and shellfish. Improper cold storage selection may lead to:   Surface dehydration or whitening (freezer burn) Excessive drip and soft texture after thawing Temperature and humidity fluctuations, causing batch spoilage   How can you minimize these losses through scient