- Theoretical results: has provided specific data on the activity of some enzymes, the formation of some harmful volatiles, secondary substances from the oxidation of proteins and lipids, sensory quality and some related bacteria in skipjack tuna, herring, squid and blue crab materials during the storage, preserved with chemicals, natural antioxidants, and gas mixtures at 0 oC, as a basis to build and propose preservative methods for prolonging the shelf life of these materials by 1.5-2 times.

- Applied results: Capable of applying on-board preservation and seafood processing facilities.

For the first time in Viet Nam, the results of the project have provided data to clarify the mechanism of quality deterioration of raw materials related to factors such as enzyme and bacterial activity in skipjack tuna, squid and blue crab, thereby proposing appropriate storage conditions for these materials.

- Scientific papers in referred journals (list): 02 papers in Journal VAST2, 01 paper in SCIE Journal.

- Technological products (describe in details: technical characteristics, place):

Report "Content of basic chemical components and some physicochemical properties of raw materials of skipjack tuna, squid and blue crab after catching"

Report "Composition, content and enzyme activity of skipjack tuna, squid and blue crab raw materials during storage"

Report "Species composition and bacterial density in raw skipjack tuna, squid and blue crab during storage"

Report "Physicochemical properties, organoleptic properties, composition, content of harmful substances of skipjack tuna, squid and blue crab during storage"

Report "Chemical composition and antioxidant activity of extracts from soft corals"

04 Preservation process for 04 seafood: skipjack tuna, herring, squid and blue crab.

These products are being stored at the Institute of Oceanography.

- Other products (if applicable): Training 01 Master (using data from the topic, defended)