Marine species constitute a food group recognised as being easily damaged during the technological processing. Between the different damage pathways that can act on a marine food, a big attention has been given to the oxidation ability of lipids, as a result of supporting a high content on polyunsaturated fatty acids. In the present work, the role of lipid changes of a marine species on the quality degree is reviewed over the most employed technological processes (freezing and frozen storage, chilled storage, cooking, canning, drying, salting and smoking). The use of the main quality lipid indices for assessing the quality degree changes in each process is also analysed.
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