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From Ocean to Table: Quality and Safety in Aquatic Food...
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From Ocean to Table: Quality and Safety in Aquatic Food Processing

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

Deadline for manuscript submissions: 30 November 2026 | Viewed by 2208

Special Issue Editors

Dr. Jingran Bi

E-Mail Website
Guest Editor
School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China
Interests: food safety and quality control; food packaging
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Lei Qin

E-Mail Website
Guest Editor
School of food science and technology, Dalian Polytechnic University, Dalian, China
Interests: food flavor and quality control; aquatic product processing
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Amid the increasingly diverse dietary preferences of the global population, aquatic foods have emerged as a staple in many cuisines around the world. The consumption of aquatic products is not just a matter of taste; it is a crucial source of high-quality protein, essential fatty acids, and other vital nutrients for billions of people. However, the journey of aquatic food from the ocean depths or freshwater sources to our dining tables is fraught with numerous challenges related to quality and safety. Contaminants such as heavy metals, harmful pathogens, and chemical residues can pose serious threats to consumers. New technologies are pivotal in advancing aquatic food processing, storage and transport, which address key industry challenges, ensuring safer, higher-quality aquatic products and driving the sector toward sustainable, efficient growth.

Against this backdrop, our Special Issue titled "From Ocean to Table: Quality and Safety in Aquatic Food Processing" aims to explore and analyze the latest research, technologies, and practices in this critical field. We welcome original research articles and reviews that include (but are not limited to) the following: novel technologies on processing, storage and preservation of aquatic products, hazardous substance detection, extraction and application of aquatic by-products and preparation of aquatic source-based food packaging.

We look forward to receiving your contributions.

Dr. Jingran Bi
Prof. Dr. Lei Qin
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. 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

  • processing
  • storage
  • preservation
  • rapid detection
  • by-products
  • food packaging

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Published Papers (3 papers)

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Research

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19 pages, 3452 KB  
Article
Effect of Various Thermal Treatments on Erythromycin Residues and Degradation Products in Turbot Fish Meat: Implications for Food Safety
by Haonan Jiang, Rong Liu, Xuhui Huang and Lei Qin
Foods 2026, 15(4), 724; https://doi.org/10.3390/foods15040724 - 15 Feb 2026
Viewed by 659
Abstract
Erythromycin, a widely utilized antibiotic in aquaculture, poses potential food safety risks through residues in fish products. However, research on the effects of thermal processing on its degradation remains limited. This study developed a sensitive detection method using UHPLC-Q-Exactive HF-X to quantify erythromycin [...] Read more.
Erythromycin, a widely utilized antibiotic in aquaculture, poses potential food safety risks through residues in fish products. However, research on the effects of thermal processing on its degradation remains limited. This study developed a sensitive detection method using UHPLC-Q-Exactive HF-X to quantify erythromycin and its degradation products, investigating influences of various thermal treatments and predicting additional degradants. Turbot meat samples spiked with erythromycin were processed via roasting, microwaving, deep frying, and boiling. Post-treatment degradants were identified, with potential metabolites forecasted through structural analysis. The results indicated that erythromycin rapidly degrades under all thermal treatments, with boiling and roasting promoting substantial formation of dehydration products (anhydroerythromycin A and erythromycin A enol ether). The content of N-demethylerythromycin A remained consistently low and stable (<6.67 ng/g). Additionally, five additional erythromycin degradants were screened out. The degradation pathways and product profiles of erythromycin varied depending on the thermal treatment, indicating that thermal processing does not eliminate erythromycin residues but rather transforms them into other substances. This study revealed the specific degradation pattern of erythromycin during thermal processing of fish meat, providing scientific evidence for identifying which harmful substances require priority monitoring in processed fish products, thereby enhancing the level of food safety assessment. Full article
(This article belongs to the Special Issue From Ocean to Table: Quality and Safety in Aquatic Food Processing)
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16 pages, 1195 KB  
Article
Stability and Quality Assessment of Ready-to-Eat Swordfish-Based Gourmet Products: A Shelf-Life Study of Swordfish Caponata
by Gabriele Busetta, Giuliana Garofalo, Marcella Barbera, Marialetizia Ponte, Antonio Alfonzo, Nicola Francesca, Daniela Piazzese, Giancarlo Moschetti, Raimondo Gaglio and Luca Settanni
Foods 2026, 15(4), 698; https://doi.org/10.3390/foods15040698 - 13 Feb 2026
Viewed by 416
Abstract
This study investigated the quality stability of a ready-to-eat swordfish-based gourmet product, “swordfish caponata,” during refrigerated storage (2–3 °C) for 15 days, with the goal of extending its current 10-day shelf life. Although spoilage and pathogenic microorganisms were initially present in the raw [...] Read more.
This study investigated the quality stability of a ready-to-eat swordfish-based gourmet product, “swordfish caponata,” during refrigerated storage (2–3 °C) for 15 days, with the goal of extending its current 10-day shelf life. Although spoilage and pathogenic microorganisms were initially present in the raw materials, their levels remained below detectable limits in the finished product throughout storage. Physicochemical parameters showed only minor changes in color (L* ≈ 49, a* ≈ 11, b* ≈ 24) and soluble solids concentration (≈20 °Brix). The pH rose slightly from 3.95 to 4.12, and titratable acidity increased from 1.00 to 2.00 mL NaOH/10 g. Water activity remained high (aw ≈ 0.99), indicating that no dehydration occurred in the final product. Volatile compound analysis revealed notable shifts in lipid-derived aldehydes and acids, including reduction in 2,4-decadienal (7.44 to 5.70%) and oleic acid (8.06 to 6.03%), along with an increase in hexadecanoic acid (19.75 to 25.18%). Sensory evaluation by a trained panel confirmed that overall acceptability was maintained (p > 0.05) for up to 15 days, despite a slight decline in odor after day 12. Overall, the results demonstrated that the swordfish caponata produced at the industrial facility under study successfully achieved a 15-day refrigerated shelf life while maintaining microbiological safety, physicochemical stability, and sensory quality. Full article
(This article belongs to the Special Issue From Ocean to Table: Quality and Safety in Aquatic Food Processing)
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Review

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34 pages, 4876 KB  
Review
A Review on Agro-Waste-Derived Carbon Dots as Multifunctional Nanofillers in Biopolymer Films: A Sustainable Strategy for Active Packaging and Shelf Life Extension of Seafood
by Arunachalasivamani Ponnusamy, Yadong Zhao, Bin Zhang and Soottawat Benjakul
Foods 2026, 15(9), 1594; https://doi.org/10.3390/foods15091594 - 4 May 2026
Viewed by 556
Abstract
Seafood, rich in nutrients, undergoes rapid quality deterioration, primarily due to microbial activity and lipid oxidation. Conventional petroleum-based packaging is widely used for seafood but lacks the ability to retard spoilage. Carbon dots (CDs), which are nanosized, act as multifunctional additives that can [...] Read more.
Seafood, rich in nutrients, undergoes rapid quality deterioration, primarily due to microbial activity and lipid oxidation. Conventional petroleum-based packaging is widely used for seafood but lacks the ability to retard spoilage. Carbon dots (CDs), which are nanosized, act as multifunctional additives that can be incorporated into biopolymer films to prepare active, biodegradable packaging. CDs are produced through green synthesis methods using various agro-byproducts, including fruit peels, leaves, and rhizomes, thus aligning well with circular economy principles. CDs have antioxidant and antimicrobial activities, as well as UV barrier properties. CDs from different sources show varying bioactivities and properties. The bioactivities of CDs are enhanced by doping with compounds such as polyphenols and amino acids. When CDs are applied to biopolymer matrices such as chitosan and gelatin, the increases in mechanical strength, water vapor barrier properties, thermal stability, and ultraviolet light-blocking ability can be achieved. Recent investigations into the performance of films containing CDs from different sources for the shelf life extension of various seafood are revisited. The limited commercial implementation, particularly of large-scale synthesis, is addressed. The migration behavior and toxicological profiles are also elucidated. Overall, this review highlights agro-waste-derived CDs as a potential nanomaterial for developing next-generation active packaging systems for seafood preservation and environmental sustainability. Full article
(This article belongs to the Special Issue From Ocean to Table: Quality and Safety in Aquatic Food Processing)
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