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Foods
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Innovative Technology of Aquatic Product Processing
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Innovative Technology of Aquatic Product Processing

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".

Deadline for manuscript submissions: 31 July 2025 | Viewed by 1496

Special Issue Editor

Prof. Dr. Ruichang Gao

E-Mail Website
Guest Editor
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
Interests: processing and comprehensive utilization of aquatic products; flavor chemistry of aquatic products

Special Issue Information

Dear Colleagues,

The development and application of innovative technologies relating to aquatic product processing are of great significance for improving product quality, extending shelf life, meeting market demand, maintaining metastable food structures, and promoting the sustainable development of the industry. The appropriate application of innovative technologies relating to aquatic product processing not only improves food quality and personality but also improves the nutrition and health benefits of foods.

However, owing to the increased complexity of aquatic products and their processing, the relationship between the material selection, fabrication strategy, microstructure, and mechanical and functional properties during the processing of aquatic products is still not well clarified. Furthermore, as scientific research rarely considers practical aspects, we must investigate how to fill in the gap between theory and practice for scaling up the production of innovative technologies with improved characteristics and functionalities.

We invite you to submit your latest research findings or review articles to this Special Issue, which will bring together current research concerning the innovative technologies of aquatic product processing (e.g., preservation technology such as biological active film, processing technologies such as plasma technology, green heating technologies such as microwave, etc.) regarding the preparation of gels or emulsions, the flavor of aquatic products, structure–property relationships, and applications in the food industry.

Prof. Dr. Ruichang Gao
Guest Editor

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

  • gels
  • fish proteins
  • aquatic products
  • emulsions
  • ultrasound
  • plasma
  • magnetic field
  • ultra-high pressure
  • non-destructive testing

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

Published Papers (4 papers)

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Research

25 pages, 4243 KiB  
Article
Effects of Different Water Contents on the Quality Characteristics of Roasted Large Yellow Croaker (Larimichthys crocea) Fillets
by Shuting Huang, Shuji Liu, Ping Wen, Xiangyang Lin, Xiaoting Chen, Yongchang Su, Yuping Xie, Huawei Zheng, Yihui Chen and Zhiyu Liu
Foods 2025, 14(9), 1638; https://doi.org/10.3390/foods14091638 - 7 May 2025
Viewed by 36
Abstract
This study investigated the effect of the water content of large yellow croaker fillets on their quality characteristics after roasting. The large yellow croaker fillets were randomly divided into groups, namely, the fresh group (BMC-77), the 3% salt-cured group (BMC-70), and groups cured [...] Read more.
This study investigated the effect of the water content of large yellow croaker fillets on their quality characteristics after roasting. The large yellow croaker fillets were randomly divided into groups, namely, the fresh group (BMC-77), the 3% salt-cured group (BMC-70), and groups cured with 3% salt followed by hot air drying to obtain different moisture contents (BMC-65, BMC-60, and BMC-55). Then, the fillets were roasted at 220 °C for 20 min. There were four replicates for each group. Various indicators, including color, texture, thiobarbituric acid-reactive substance (TBARS) content, total volatile basic nitrogen (TVB-N) content, water distribution, volatile components, and myofibrillar proteins were determined, and a sensory evaluation was carried out. The results showed that as the water content decreased, the lightness (L*) of the roasted fillets significantly decreased (p < 0.05), while the redness (a*) and yellowness (b*) increased. The hardness, shear force, TBARS, and TVB-N values all increased significantly (p < 0.05). The proportion of immobile water decreased, while the proportions of tightly bound water, free water, and loosely bound water increased. The electronic nose, electronic tongue, and GC-MS analyses revealed that there were significant differences in odor, taste, and volatile components among fillets with different water contents. A comprehensive analysis of all the indicators demonstrated that the fillets with an initial water content of 65% (BMC-65) achieved the best sensory qualities after roasting in terms of taste and flavor. An appropriate reduction in the initial water content helped to improve the texture and appearance of the fillets while delaying the degradation of proteins and lipids. This study provides a theoretical foundation for optimizing the roasting process of large yellow croaker fillets. Future research could explore the synergistic effects of the roasting conditions and water content to achieve more accurate quality control. Full article
(This article belongs to the Special Issue Innovative Technology of Aquatic Product Processing)
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16 pages, 3364 KiB  
Article
Systematically Investigating the Qualities of Commercial Encapsulated and Industrial-Grade Bulk Fish Oils in the Chinese Market
by Qian Zhou, Lili Xu, Yanan Xu, Qianqian Xue, Changhu Xue, Xiaoming Jiang and Yunqi Wen
Foods 2025, 14(9), 1623; https://doi.org/10.3390/foods14091623 - 4 May 2025
Viewed by 224
Abstract
Fish oil is one of the most popular dietary nutritional supplements. Reports on the qualities of fish oils from Chinese markets are scarce, although the consumption of fish oil products in China is huge and increasing. This study systematically investigated the qualities of [...] Read more.
Fish oil is one of the most popular dietary nutritional supplements. Reports on the qualities of fish oils from Chinese markets are scarce, although the consumption of fish oil products in China is huge and increasing. This study systematically investigated the qualities of commercial encapsulated fish oils (CFs) and bulk fish oils (BFs) from Chinese markets, including oxidative level, sensory quality, color, metal element content, and unsaturated fatty acid content. Significant quality variations were observed both among individual CFs and between BFs: 65.2% of CFs (excluding one flavored sample) and one BF sample met China’s Grade II fish oil oxidation product standards; 80.8% of CFs and three BFs were within regulatory limits for heavy metal contamination. A distinct fishy odor was detected in four CFs and one BF sample, while a pronounced rancid odor was observed in one CF sample. The EPA contents in 64% of CFs and DHA contents in 48% of CFs met their labeled claims. Furthermore, these five quality parameter categories demonstrated non-significant intercorrelations, with the fish oil unit price being independent of quality. These findings indicated that most BFs require refinement, and CFs require implementation of low-temperature dark storage/transportation protocols. This study provided comprehensive quality benchmarks for fish oil production and marketing. Full article
(This article belongs to the Special Issue Innovative Technology of Aquatic Product Processing)
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20 pages, 2939 KiB  
Article
Gelatin–Tea Tree Essential Oil Coating Improves the Quality, Flavor, and Micromolecular Metabolites of Squid (Illex argentinus) Muscle During Cold Storage
by Huijuan Zhou, Jinlin Li, Chengwei Yu, Mingming Hu, Bizhen Zhong, Zongcai Tu and Bin Peng
Foods 2025, 14(7), 1160; https://doi.org/10.3390/foods14071160 - 27 Mar 2025
Viewed by 351
Abstract
Squid muscle is delicious and nutritious, but it is highly susceptible to spoilage, severely limiting its market development. This study comprehensively evaluated the effects of gelatin (Gel), essential oil (Ess), and Gel + Ess coating on the quality, flavor, and microorganisms of squid [...] Read more.
Squid muscle is delicious and nutritious, but it is highly susceptible to spoilage, severely limiting its market development. This study comprehensively evaluated the effects of gelatin (Gel), essential oil (Ess), and Gel + Ess coating on the quality, flavor, and microorganisms of squid muscle during refrigerated storage (4 °C). The results showed that squid muscle treated with Gel + Ess exhibited higher water-holding capacity and sensory evaluation, but lower pH value, chromaticity, and texture parameters than those treated with sterile water (control) during cold storage. The total volatile basic nitrogen (TVB-N) result demonstrated that the shelf life of squid muscle treated with Gel + Ess coating was extended to 12 days at 4 °C, longer than the control group. The Gel + Ess group had the best inhibitory effect on aldehydes and ketones in refrigerated squid muscle, and it could effectively maintain the flavor quality. In addition, the Gel + Ess coating showed an additive inhibition on the growth of Cockerella and Shiwanella compared to the individual compounds. The Gel + Ess coating is a novel strategy for improving the quality, flavor, and micromolecular metabolites of squid muscle during cold storage. Full article
(This article belongs to the Special Issue Innovative Technology of Aquatic Product Processing)
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21 pages, 29759 KiB  
Article
Application of Composite Soaking Solution in Fillet Storage and Caco-2 Cell Antioxidant Repair
by Qing Shao, Zhongqiang Wang and Shumin Yi
Foods 2025, 14(3), 442; https://doi.org/10.3390/foods14030442 - 29 Jan 2025
Cited by 1 | Viewed by 593
Abstract
The inhibitory effect of compound soaking solution on the quality deterioration of fish fillets during storage and its repair effect on a cell oxidative damage model were investigated. Water holding capacity, cooking loss, thawing loss, thiobarbituric acid and sensory evaluation were used to [...] Read more.
The inhibitory effect of compound soaking solution on the quality deterioration of fish fillets during storage and its repair effect on a cell oxidative damage model were investigated. Water holding capacity, cooking loss, thawing loss, thiobarbituric acid and sensory evaluation were used to verify that the composite soaking solution could improve the water loss and quality deterioration of fillets during frozen storage. At 180 d, water holding capacity was increased by 4.59% in the compound soaking solution group compared with the control. Cooking loss decreased by 6.47%, and thawing loss decreased by 13.06% (p < 0.05). The TBA value was reduced by 50%, and the degree of lipid oxidation was lower (p < 0.05). The results of the microstructure analysis showed that the tissue structure of fillets treated by the compound soaking solution was more orderly. The oxidative damage model of cells was achieved by soaking in treated fish fillet digestive juice, which inhibited the increase in reactive oxygen species content, maintained the integrity of the cell structure, and increased cell viability by 32.24% (p < 0.05). Compound soaking solution treatment could inhibit the quality deterioration of fish fillets during storage, and the digestive solution of fish fillets could improve the oxidative stress injury of Caco-2 cells induced by H2O2. Full article
(This article belongs to the Special Issue Innovative Technology of Aquatic Product Processing)
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