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Recent Advances in Aquatic Food Products Processing: 2nd Edition
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Recent Advances in Aquatic Food Products Processing: 2nd Edition

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

Deadline for manuscript submissions: closed (15 May 2025) | Viewed by 9578

Special Issue Editor

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: active substance delivery; food preservation; food packaging
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Aquatic products are an important part of the human diet, providing nearly 20% of the daily animal protein intake for approximately 3.1 billion people, as well as providing a food source of long-chain omega-3 polyunsaturated fatty acids for direct consumption. Aquatic products can be used as a good supplement to terrestrial food resources and provide high-quality nutrition for human beings. With the advancement of equipment and technology, aquatic product processing methods have also fundamentally been developed. However, compared to other muscle products, aquatic products possess more free amino acids, unsaturated fatty acids, fewer connective tissues, and higher enzyme activities. As a consequence, aquatic products are prone to quality degradation during processing, such as protein degradation, lipid oxidation, and changes in the smell, taste, and texture. These need to be studied more in depth.

In this Special Issue, original research articles and reviews are welcome. Research areas may include (but are not limited to) the processing, storage, and preservation of aquatic products; the extraction and application of aquatic by-products; and the mechanisms and control of aquatic product corruption.

We look forward to receiving your contributions.

Dr. Jingran Bi
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

  • aquatic food products
  • processing method
  • quality control
  • byproduct utilization

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Published Papers (4 papers)

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Research

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23 pages, 582 KiB  
Article
Towards Sustainable Aquafeeds: Microalgal (Nannochloropsis sp. QH25) Co-Product Biomass Can Fully Replace Fishmeal in the Feeds for Rainbow Trout (Oncorhynchus mykiss)
by Pallab K. Sarker, Benjamin V. Schoffstall, Anne R. Kapuscinski, Brandi McKuin, Devin Fitzgerald, Connor Greenwood, Kira O’Shelski, Emily Noelle Pasion, Duncan Gwynne, Diego Gonzalez Orcajo, Sofie Andrade, Pablo Nocera and Angelo M. San Pablo
Foods 2025, 14(5), 781; https://doi.org/10.3390/foods14050781 - 25 Feb 2025
Cited by 1 | Viewed by 1839
Abstract
Aquaculture, one of the world’s most rapidly growing food sectors, faces several concerns about its sustainability. A major concern is using fishmeal and fish oil from ocean-derived small pelagic fish (sardine, anchovy, etc.) in aquaculture feed. The aquafeed industry is seeking new sustainable [...] Read more.
Aquaculture, one of the world’s most rapidly growing food sectors, faces several concerns about its sustainability. A major concern is using fishmeal and fish oil from ocean-derived small pelagic fish (sardine, anchovy, etc.) in aquaculture feed. The aquafeed industry is seeking new sustainable ingredients to replace fish meal. This study focused on microalgal co-product, Nannochloropsis sp. QH25 co-product (leftover after oil extraction for nutraceuticals) is a novel aquafeed ingredient that can replace fishmeal in rainbow trout diets. A nutritional feeding experiment was conducted and compared fishmeal-containing rainbow trout diets with microalgal co-products that replaced fishmeal as follows: 0% replacement in reference diet (fishmeal, no microalgal co-product) and test diets with 33%, 66%, and 100% replacement of fishmeal using microalgal-product. Results showed the complete replacement diet yielded fish growth, feed conversion, and survival similar to the reference diet. Depositions of macronutrients, amino acids, fatty acids, macro minerals, and several trace elements in the filet were not significantly different across diets. Economic conversion ratio (ECR) analysis showed that the rainbow trout fed the 100% replacement diet had the lowest feed cost per kg of fish produced. Microalgal co-products can fully replace fishmeal in trout feed while maintaining fish performance, flesh composition, and cost-effectiveness. Full article
(This article belongs to the Special Issue Recent Advances in Aquatic Food Products Processing: 2nd Edition)
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16 pages, 3560 KiB  
Article
Optimization of the Frying Process for Maximizing Crispiness of Scallop (Patinopecten yessoensis) Adductor Muscle Snacks Using Vacuum Low-Temperature Frying
by Sun-Young Park, Sang-In Kang, Jin Kim, Young-Hyun An, Ga-Bin Lee, Si-Hyeong Park and Jung-Suck Lee
Foods 2024, 13(24), 4091; https://doi.org/10.3390/foods13244091 - 17 Dec 2024
Viewed by 1127
Abstract
Scallops, an economically important seafood, are popular as fried snacks. Vacuum low-temperature frying creates crispy, healthier foods that meet consumer demand for nutritious snacks with excellent texture. However, research on vacuum frying for shellfish products remains limited. This study aimed to optimize the [...] Read more.
Scallops, an economically important seafood, are popular as fried snacks. Vacuum low-temperature frying creates crispy, healthier foods that meet consumer demand for nutritious snacks with excellent texture. However, research on vacuum frying for shellfish products remains limited. This study aimed to optimize the process for developing a healthy, crispy snack that retains the original shape of the Yesso scallop (Patinopecten yessoensis) adductor muscle using vacuum low-temperature frying technology. The effects of various frying methods on the scallops were analyzed. The vacuum low-temperature frying process was optimized based on evaluations of physical, chemical, and sensory properties. Frying conditions were optimized using response surface methodology, with temperature (X1: 90.1–109.9 °C) and time (X2: 186–774 s) as variables. Based on moisture (5.6 ± 0.1 g/100 g), hardness (1470 ± 5.0 g/cm2), and sensory chewiness (7.6 ± 0.2 points) analyses, 99.9 °C and 480 s were identified as the optimal conditions. Validation was conducted through sensory evaluation by 30 trained panelists. Scallops produced under these optimal frying conditions exhibited low water activity (aw) (0.46), desirable texture (1428 g/cm2), palatability (7.9 points), and high protein content (45.6 g/100 g). The predicted and experimental values for frying temperature and time showed strong agreement, validating the reliability of the optimization model. Full article
(This article belongs to the Special Issue Recent Advances in Aquatic Food Products Processing: 2nd Edition)
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16 pages, 4751 KiB  
Article
Inhibitory Effect of Phenethyl Isothiocyanate on the Adhesion and Biofilm Formation of Staphylococcus aureus and Application on Beef
by Xiaojing Ma, Jinle Ma, Jianan Liu, Hongshun Hao, Hongman Hou and Gongliang Zhang
Foods 2024, 13(21), 3362; https://doi.org/10.3390/foods13213362 - 23 Oct 2024
Cited by 2 | Viewed by 1285
Abstract
This study aimed to explore the mechanism by which phenethyl isothiocyanate (PEITC) inhibited the adhesion and biofilm formation of Staphylococcus aureus (S. aureus). PEITC exhibited antimicrobial efficacy against S. aureus, demonstrating a minimum inhibition concentration (MIC) of 1 mmol/L. PEITC [...] Read more.
This study aimed to explore the mechanism by which phenethyl isothiocyanate (PEITC) inhibited the adhesion and biofilm formation of Staphylococcus aureus (S. aureus). PEITC exhibited antimicrobial efficacy against S. aureus, demonstrating a minimum inhibition concentration (MIC) of 1 mmol/L. PEITC exerted its antibacterial effect by disrupting cell membrane integrity, and it decreased total adenosine triphosphate (ATP) production after 1 and 4 h treatment. PEITC at 0.5 mmol/L increased the level of intracellular reactive oxygen species (ROS) by 26.39% compared to control. The mature biofilm of S. aureus was destroyed by 86.4% after treatment with PEITC for 24 h. Adhesion tests revealed that PEITC at 0.5 mmol/L reduced 44.51% of the S. aureus that adhered to NCM460 cells. Furthermore, at the genetic level, PEITC significantly downregulated the related genes by 31.26% to 97.04%, including agrB, agrD, isdA, ebh, luxS, fnbA, and icaR. Moreover, PEITC markedly inhibited S. aureus proliferation in beef preserved at temperatures of 25 and 4 °C, respectively. In summary, the present study suggests that PEITC effectively inhibits the adhesion and biofilm formation of S. aureus by affecting the relevant genes of S. aureus and holds promise for microbial management in meat products. Full article
(This article belongs to the Special Issue Recent Advances in Aquatic Food Products Processing: 2nd Edition)
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Review

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28 pages, 1131 KiB  
Review
Fermented Fish Products: Balancing Tradition and Innovation for Improved Quality
by Hang Li, Guantian Li, Yunchen Bi and Song Liu
Foods 2024, 13(16), 2565; https://doi.org/10.3390/foods13162565 - 16 Aug 2024
Cited by 4 | Viewed by 4732
Abstract
The flavor profile of fermented fish products is influenced by the complex interplay of microbial and enzymatic actions on the raw materials. This review summarizes the various factors contributing to the unique taste and aroma of these traditional foods. Key ingredients include locally [...] Read more.
The flavor profile of fermented fish products is influenced by the complex interplay of microbial and enzymatic actions on the raw materials. This review summarizes the various factors contributing to the unique taste and aroma of these traditional foods. Key ingredients include locally sourced fish species and a variety of spices and seasonings that enhance flavor while serving as cultural markers. Starter cultures also play a critical role in standardizing quality and accelerating fermentation. Flavor compounds in fermented fish are primarily derived from the metabolism of carbohydrates, lipids, and proteins, producing a diverse array of free amino acids, peptides, and volatile compounds such as aldehydes, ketones, alcohols, and esters. The fermentation process can be shortened by certain methods to reduce production time and costs, allowing for faster product turnover and increased profitability in the fermented fish market. Fermented fish products also show potent beneficial effects. This review highlights the importance of integrating traditional practices with modern scientific approaches. Future research directions to enhance the quality of fermented fish products are suggested. Full article
(This article belongs to the Special Issue Recent Advances in Aquatic Food Products Processing: 2nd Edition)
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