Fish and Aquatic Products: Processing, Preservation and Quality Analysis
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 2025 | Viewed by 42
Special Issue Editors
Interests: seafood; food protein; fermentation; odor; changes in food composition during storage
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The edible parts of seafood are rich in nutritious high-quality protein and n-3 fatty acids such as EPA and DHA, which have health-promoting effects. Therefore, fish and shellfish are desirable foods as they enable humans to maintain good nutrition and health. As such, the worldwide production of fish and shellfish is increasing. However, after harvest, seafood is susceptible to alterations caused by endogenous enzymes and microorganisms. Therefore, appropriate storage and processing are necessary to maintain their quality. In addition, natural seafood is caught in large quantities during fishing season; therefore, adequate storage and processing are very important. However, even if heat treatment is performed for enzyme inactivation and sterilization , the high content of polyunsaturated fatty acids in fish can cause lipid oxidation, resulting in quality deterioration. Furthermore, it is necessary to properly analyze, monitor, and control the quality of fish and shellfish. Therefore, this Special Issue seeks a wide range of studies on the processing, preservation and quality analysis of fish and aquatic products.
Prof. Dr. Shota Tanimoto
Dr. Yuko Murata
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
- enzyme
- extractive components
- flavor
- lipid oxidation
- microbe
- quality control
- quality deterioration
- taste
- texture
- volatile organic compounds
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