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Salt is a commonly used additive in the food industry, especially in seafood and meat products, where it serves multiple functions such as enhancing flavor, improving water retention, and acting as a preservative for food preservation. Additionally, salt helps maintain the long shelf life of products. However, while sodium chloride provides these benefits, it also has a significant downside: it accelerates lipid oxidation, particularly in foods rich in polyunsaturated fatty acids like EPA DHA and omega DHA, leading to the deterioration of food quality. This oxidation process not only affects flavor and nutritional value but also compromises the shelf life. To counter this, the use of antioxidants and exploring alternatives to salt are crucial strategies for preserving the quality and extending the lifespan of seafood and meat products.