Research on the Impact of Processing and Storage Conditions on Seafood Quality
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".
Deadline for manuscript submissions: 31 December 2025 | Viewed by 98
Special Issue Editors
Interests: analytical chemistry; phospholipids; glycans; characterization of macromolecules; encapsulation techniques; liposomes; micelles; trace analysis of toxins
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Seafood constitutes a critical component of the global diet due to its high nutritional value and beneficial nutraceutical properties. It is a rich source of high-quality proteins, essential fatty acids, vitamins, and minerals. However, seafood products are highly perishable, primarily due to their elevated water activity, abundance of polyunsaturated fatty acids, near-neutral pH, high levels of non-protein nitrogenous compounds, limited connective tissue, and the presence of spoilage microorganisms and endogenous enzymes.
The rapid deterioration of seafood can lead to significant sensory and nutritional losses, and in some cases, pose serious food safety risks, including seafood-borne illnesses. Consequently, a variety of preservation and processing strategies have been developed to inhibit microbial proliferation and enzymatic degradation. These include conventional techniques as well as emerging, innovative technologies aimed at enhancing product shelf life and safety.
Each preservation and processing method presents specific benefits and limitations, and ongoing research is essential to optimize these techniques and develop novel approaches. The overarching goal is to minimize spoilage, improve storage stability, and maximize the quality and valorization of seafood products throughout the supply chain.
This Special Issue invites original research articles and comprehensive reviews addressing the effects of processing and storage conditions on the physicochemical, microbiological, sensory, and nutritional quality of seafood. We particularly welcome submissions that explore the following areas: (i) novel monitoring procedures for sea food quality assessment; (ii) innovative preservation technologies and novel processing methods designed to maintain or improve seafood quality and extend shelf life; (iii) the development of processing procedures to eliminate the creation of chemical risks (nitrosamines, biogenic amines, etc.); and (iv) waste management in the seafood industry.
Prof. Dr. Matevž Pompe
Prof. Dr. Sevim Köse
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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
- seafood spoilage
- seafood preservation
- innovative seafood processing
- novel preservation techniques
- determination of seafood quality
- chemical contamination
- microbiological contamination
- lipid oxidation
Benefits of Publishing in a Special Issue
- Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
- Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
- Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
- External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
- Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.
Further information on MDPI's Special Issue policies can be found here.
