###### Abstract  
We developed a new seafood home meal replacement (HMR) product containing the adductor muscle of the pen shell (AMPS) and common squid meat (CSM) via high-frequency defrosting (HFD), superheated steam, and quick freezing. Test HMR products were produced by mixing defrosted and roasted AMPS, CSM, and sauce in ratios of 27.5, 27.5, and 45.0% (_w/w_), respectively, followed by quick freezing at \(-\)35 \({}^{\circ}\)C in a polypropylene plastic bowl covered with a plastic film. The chemical characteristics, nutritional quality, microbial and sensory properties, and shelf life of the product were examined. The response surface methodology identified the optimal temperature and heating time of the superheated steam for AMPS (220 \({}^{\circ}\)C, 1 min) and CSM (300 \({}^{\circ}\)C, 1.5 min). Chemical characteristics showed low levels of volatile basic nitrogen (9.45 mg%) and thiobarbituric acid-reactive substances (1.13 mg Malondialdehydedehyde [MDA]/kg). No significant changes (_p_ < 0.05) were observed in microbial, color, flavor, taste, texture, and overall acceptance at \(-\)23 \({}^{\circ}\)C for 90 days. After reheating, the sensory scores varied from \"like moderately\" to \"like very much.\" The shelf life of the HMR product was estimated to be 24 months. In conclusion, HFD, superheated steam, and quick freezing successfully improved product quality, with little loss of nutrition and texture. HMR; pen shell; squid meat; superheated steam; high-frequency defrosting 2021 11 2926 11 292  
Increases in HMR products have encouraged the development of new high-quality seafood HMR products with a long shelf life; these contain the seasoned adductor muscle of the pen shell (AMPS) and common squid meat (CSM). Pen shell (_Artina pectinata_), a bivalve and common squid (_Todarodes pacificus_), a cephalopod, are two popular and commercially important species. Globally, these organisms are distributed from south-east Africa to Malaysia and New Zealand, the Indo-western Pacific region, Japan, and Korea [1; 2]. However, South Korea and Japan are the largest markets for raw and processed products of these two species [3]. _Khi-Jo-Gate_ and _O-Jing-Eo_ are popular names for _A. pectinate_ and _T. pacificus_ in Korea. Due to their high nutritional value, these species are often found on the seafood menu. For instance, the AMPS and CSM, the protein-rich, highly nutritional products of pen shell and common squid, have high consumption demand. As the quality of seafood HMR products continues to improve, it is believed that applying advanced technologies to handle raw material, cook, and freeze during the manufacturing process is likely to result in excellent quality products [4]. To this end, several technologies, including high-frequency defrosting (HFD), superheated steam cooking, and quick freezing techniques, are believed to enhance product quality. HFD, in which the amount of heat generated inside the product and the defrosting time are accurately controlled, can reduce thawing time, inhibit microbial activities, reduce drip loss, and maintain the quality of raw materials [5; 6]. Furthermore, oxidation is minimized in superheated steaming due to the lack of oxygen during heating and roasting [7], rendering superheated steam cooking an effective method in the food industry. In addition, superheated steam roasting reduces energy consumption during the roasting process [8] and has been proven to reduce lipid oxidation and preserve food nutrient substances, color, and texture better than traditional cooking methods [7; 9; 10; 11]. Quick freezing is a key technology for maintaining the quality and prolonging the shelf life of frozen food. This technology successfully inhibits changes in flavor, color, and texture due to oxidative, enzymatic, and microbial changes [12; 13; 14]. Though these techniques have been explored in several food products, their applications in seafood-based HMR products are limited.