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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: 15 January 2026 | Viewed by 298

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 100 words) can be sent to the Editorial Office for announcement on this website.

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 (1 paper)

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Research

20 pages, 2862 KB  
Article
Nutrient Analysis of Raw and Sensory Evaluation of Cooked Red Tilapia Filets (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 (registering DOI) - 14 Oct 2025
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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