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Fishes
Special Issues
Seafood Products: Nutrients, Safety, and Sustainability
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Seafood Products: Nutrients, Safety, and Sustainability

A special issue of Fishes (ISSN 2410-3888). This special issue belongs to the section "Processing and Comprehensive Utilization of Fishery Products".

Deadline for manuscript submissions: closed (5 March 2026) | Viewed by 3839

Special Issue Editors

Dr. Giustino Tribuzi

E-Mail Website
Guest Editor
Department of Food Science and Technology, Federal University of Santa Catarina, Florianopólis 88034-801, SC, Brazil
Interests: seafood processing technology; seafood quality; shellfish commercialization; algae quality, and processing
Dr. Marília Miotto

E-Mail Website
Guest Editor
Department of Food Science and Technology, Federal University of Santa Catarina, Florianopólis 88034-801, SC, Brazil
Interests: seafood safety; shellfish microbiology; shellfish processing

Special Issue Information

Dear Colleagues,

Seafood is an important source of protein, polyunsaturated fatty acids, and essential nutrients, playing a crucial role in global food security and nutrition. In the context of climate change, growing aquaculture production, declining wild fish stocks, and emerging contaminants, ensuring the safety and sustainability of seafood products is becoming increasingly complex. Furthermore, the integral use of seafood byproducts for extracting valuable nutrients and bioactive compounds is still not a widespread practice.

This Special Issue aims to explore these multifaceted challenges, presenting research on seafood products' nutritional and bioactive properties, safety, and sustainability, with a focus on bridging the knowledge gaps across these interconnected topics. Submissions may take the form of original research, reviews, short notes, and perspectives on topics including, but not limited to, the following:

  • Nutritional composition and bioactive compounds in seafood and their contribution to human health.
  • Innovative processing and preservation technologies to enhance seafood safety and quality.
  • Seafood byproducts processing for bioactive compounds and nutrients for human food.
  • Geographical challenges of seafood safety: examining region-specific issues on the contamination and quality of seafood.
  • Challenges related to biotoxins and emerging contaminants in seafood.
  • Insights into sustainability and the circular economy in seafood production and processing.

Dr. Giustino Tribuzi
Dr. Marília Miotto
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fishes is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • fish
  • mollusks
  • seafood processing
  • byproducts
  • nutritional quality
  • seafood bioactive compounds
  • contamination
  • microplastics
  • phycotoxins

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (3 papers)

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Research

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16 pages, 2322 KB  
Article
Application of Magnetic Resonance Tools for Qualification and Traceability of Mullets
by Fabíola Helena dos Santos Fogaça, Nara Regina Brandão Cônsolo, Eduardo S. Pina dos Santos, Brenda S. de Oliveira, Luísa Souza Almeida, Leonardo Rocha V. Ramos and Luiz Alberto Colnago
Fishes 2026, 11(5), 263; https://doi.org/10.3390/fishes11050263 - 28 Apr 2026
Viewed by 321
Abstract
The global seafood industry faces persistent challenges related to product quality, safety, and authenticity, driven by complex supply chains, increasing demand, and the perishable nature of aquatic products. Traditional analytical methods often fall short in providing rapid, comprehensive, and non-destructive insights into the [...] Read more.
The global seafood industry faces persistent challenges related to product quality, safety, and authenticity, driven by complex supply chains, increasing demand, and the perishable nature of aquatic products. Traditional analytical methods often fall short in providing rapid, comprehensive, and non-destructive insights into the intricate biochemical changes occurring in seafood. 1H Nuclear Magnetic Resonance (1H NMR) spectroscopy has emerged as a powerful and versatile tool for metabolomics, offering a holistic view of the low-molecular-mass compounds (metabolites) present in biological samples. The present study applied 1H NMR for chemical fingerprint identification in mullets (Mugil liza) from Brazil. Dorsal muscle samples were taken from the fish during summer, autumn, and winter. The procedure involved freeze-drying the muscle tissue, thereafter extracting polar metabolites using designated solvents (methanol, water, and chloroform), and analyzing them using a 600 MHz spectrometer. As a result, 23 metabolites related to degradation biomarkers, essential metabolites, energy expenditure, and muscle structure were identified. The statistical analysis demonstrated a distinct separation between the geographical origins (RJ vs. SC), mostly influenced by variations in the concentrations of lactate, histidine, threonine, phenylalanine, and ornithine. Factors like fish size and seasonal variations did not markedly affect the overall metabolic profile, underscoring the reliability of these chemicals as stable origin indicators. The Principal Component Analysis identified two distinct groups of metabolites, establishing a profile for each geographical origin. The developed protocol can be applied to the processes of geographical identification. Thus, the 1H NMR tool was efficient in determining metabolites that can be considered biomarkers in analyses for seafood traceability. Full article
(This article belongs to the Special Issue Seafood Products: Nutrients, Safety, and Sustainability)
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19 pages, 1579 KB  
Article
Nutrient Analysis of Raw and Sensory Evaluation of Cooked Red Tilapia Fillets (Oreochromis sp.): A Comparison Between Aquaculture (Red Kenyir™) and Wild Conditions
by Aswir Abd Rashed, Nurliayana Ibrahim, Nurul Izzah Ahmad, Mariam Marip, Mohd Fairulnizal Md Noh and Mohammad Adi Mohammad Fadzil
Fishes 2025, 10(10), 523; https://doi.org/10.3390/fishes10100523 - 14 Oct 2025
Viewed by 2406
Abstract
The tilapia sector is advancing due to breakthroughs in aquaculture techniques and genetic enhancements. Comprehending sensory qualities is crucial for producers striving to meet market demands efficiently. As consumer preferences play a significant role in shaping the market, enhancing the sensory attributes of [...] Read more.
The tilapia sector is advancing due to breakthroughs in aquaculture techniques and genetic enhancements. Comprehending sensory qualities is crucial for producers striving to meet market demands efficiently. As consumer preferences play a significant role in shaping the market, enhancing the sensory attributes of both farmed and wild red tilapia will be key to ensuring their success in the competitive aquaculture industry. One of Malaysia’s most prominent aquaculture projects is the Como River Aquaculture Project located in Kenyir Lake, where tilapia fish farming, trademarked as Red Kenyir™, is conducted. Thus, this study aimed to evaluate the nutrient analysis of raw and five sensory attributes (appearance, texture, smell, taste, overall quality) of filets from Red Kenyir™ and wild red tilapia (Oreochromis sp.). Red Kenyir™ were fed three different commercial diets (A, B, and C) from fingerling to adulthood, while wild tilapia (W) was sourced from the market. Proximate and nutritional analyses were conducted based on the standard food analysis protocol by AOAC/AOCS. To the best of our knowledge, this is the first study to comprehensively document the nutrient analysis of raw and consumer sensory perception of cooked Red Kenyir™ aquaculture tilapia in direct comparison with wild red tilapia. The sensory evaluation was conducted using a consumer preference test. Statistical analysis was performed using SPSS. Nutrient analysis showed that Red Kenyir™ tilapia had lower fat (0.25–1.37 g/100 g vs. 4.30 g/100 g) and lower energy (77.38–113.46 kcal/100 g vs. 132.79 kcal/100 g) levels. Protein levels varied across groups (19–26.54 g/100 g vs. 22.95 g/100 g). The tryptophan content of the Red Kenyir™ tilapia samples ranged between 0.13 and 0.23 g/100 g, while the wild tilapia contained 0.19 mg/100 g. Sensory evaluation with 36 panelists revealed no significant differences in appearance, texture, or smell (p > 0.05). However, wild tilapia scored slightly higher in taste (4.14) than Red Kenyir™ (3.54–3.71) for steamed preparation (p < 0.05). In conclusion, these findings suggest that variations in the nutritional composition of Red Kenyir™ do not affect the sensory experience for consumer acceptance, making it a sustainable alternative for customers. Full article
(This article belongs to the Special Issue Seafood Products: Nutrients, Safety, and Sustainability)
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Review

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22 pages, 1701 KB  
Review
Smoked Salmon: Intersection of Tradition, Safety, Listeria monocytogenes, and the Role of Bacteriocins in Biopreservation
by Thyago Matheus Wojcik, Emília Maria França Lima, Dmitry Rudoy, Alexey Ermakov, Besarion Meskhi, Kirill Alexandrovich Lubchinsky, Valentina Nikolaevna Khramova, Alan Khoziev, Amina Sergoevna Dzhaboeva, Yulia Aleksandrovna Kumysheva, Oleg V. Mitrokhin, Mohamed Merzoug, Manuela Vaz-Velho, Iskra Vitanova Ivanova and Svetoslav Dimitrov Todorov
Fishes 2026, 11(3), 187; https://doi.org/10.3390/fishes11030187 - 20 Mar 2026
Viewed by 447
Abstract
Lactic acid bacteria (LABs) produce bacteriocins, which are increasingly recognized as effective biopreservatives for smoked salmon. These bacteriocins may help solve the ongoing problem of controlling Listeria monocytogenes in the smoked salmon industry. L. monocytogenes is a psychrotolerant, salt-tolerant foodborne pathogen capable of [...] Read more.
Lactic acid bacteria (LABs) produce bacteriocins, which are increasingly recognized as effective biopreservatives for smoked salmon. These bacteriocins may help solve the ongoing problem of controlling Listeria monocytogenes in the smoked salmon industry. L. monocytogenes is a psychrotolerant, salt-tolerant foodborne pathogen capable of surviving the refrigerated, low-oxygen conditions typical of smoked salmon processing. Its presence poses significant public health risks, particularly for immunocompromised individuals, and continues to drive costly product recalls and regulatory pressure. Conventional control strategies, including chemical preservatives and physical treatments, are increasingly limited by consumer demand for clean-label foods and the pathogen’s ability to persist in processing environments. The bacteriocins produced by LABs provide a precise and natural alternative to conventional preservatives. These antimicrobial peptides can inhibit L. monocytogenes through membrane disruption and metabolic interference while maintaining the sensory quality of smoked salmon. Their application in surface treatments, protective coatings, and active packaging has demonstrated strong potential to suppress pathogen growth during chilled storage. As the smoked salmon industry is seeking sustainable and effective biocontrol tools, bacteriocins represent a viable strategy to enhance product safety, extend shelf life, and reduce reliance on synthetic additives. Continued research into their stability, delivery systems, and synergistic combinations will be essential for integrating bacteriocins into modern smoked salmon preservation frameworks. Full article
(This article belongs to the Special Issue Seafood Products: Nutrients, Safety, and Sustainability)
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