Research on Aquatic Product Processing and Quality Control
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".
Deadline for manuscript submissions: 31 October 2025 | Viewed by 67
Special Issue Editors
Interests: aquatic product processing
Interests: aquatic product processing; radio frequency drying; new product development; quality control
2. Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang 524002, China
Interests: aquatic products; food microbiology; food safety and quality; quorum sensing; multi-omics technology
Special Issue Information
Dear Colleagues,
A diverse range of aquatic products, including fish, shellfish, and seaweed, are integral to food production and direct consumption. However, contamination by bacteria and fungi during cultivation, harvest, processing, handling, and storage is a critical concern. Spoilage organisms significantly reduce the shelf life of products, while food-borne pathogens and toxins pose serious health risks. Traditional physical treatments, such as steaming and boiling, are commonly used to prevent microbial contamination, but they can negatively impact the composition, aroma, flavor, and color of the final products.
Therefore, there is a pressing need for emerging physical decontamination technologies that can ensure the safety of aquatic products while minimizing alterations in their functional and nutritional qualities. This Special Issue aims to focus on these emerging physical processes and their effects on microbial load, food properties, and composition. We aim to examine changes in nutritional properties, flavor, and sensory aspects, as well as the structure and functionality of biomolecules. Topics of interest include the preparation and characterization of processed aquatic products, the influence of internal and external factors on microbial inactivation, and their contributions to quality and nutrition. Both original research and review articles are invited to be submitted to this Special Issue to explore these areas and advance the field of aquatic product processing and quality control.
Prof. Dr. Shumin Yi
Dr. Yawen Lin
Dr. Rundong Wang
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
- aquatic product processing
- quality control
- emerging processing technologies
- microbial contamination
- physical decontamination
- shelf life
- nutritional quality
- sensory properties
- food safety
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