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Foods
Special Issues
Seafood: Processing, Preservation and Safety
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Seafood: Processing, Preservation and Safety

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

Deadline for manuscript submissions: closed (20 April 2023) | Viewed by 18570

Special Issue Editors

Prof. Dr. Xuepeng Li

E-Mail Website
Guest Editor
National & Local Joint Engineering Research Center of Storage, College of Food Science and Technology, Bohai University, Jinzhou 121013, China
Interests: aquatic products processing; surimi products; protein oxidation; bioactive peptides; seafood preservation; seafood safety; quorum sensing
Prof. Dr. Tingting Li

E-Mail Website
Guest Editor
Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian Minzu University, Dalian 116029, China
Interests: seafood preservation; quorum sensing; bioactive peptides; biological preservatives; quorum sensing quenching enzyme
Dr. Fangchao Cui

E-Mail Website
Guest Editor
National & Local Joint Engineering Research Center of Storage, College of Food Science and Technology, Bohai University, Jinzhou 121013, China
Interests: seafood preservation; quorum sensing; bioactive peptides; anti-biofilm; carbon quantum dots; seafood detection technology

Special Issue Information

Dear Colleagues,

Seafoods are favoured by consumers because of their delicious taste and high nutritional value. The increasing demand for seafoods has led to the problems of low utilization rate and the environmental pollution of by-products. In addition, the quality of seafood is prone to deteriorate due to the microorganisms and endogenous enzymes in the food chain, resulting in damage to the health of consumers. Therefore, research on the processing, preservation, and safety of seafood is particularly important. The main processing forms are fish oil, hydrolysed protein, collagen, and bioactive peptides, but there are challenges such as low efficiency and few high value-added products. Furthermore, although traditional physical preservation technologies can maintain the freshness of seafoods, they are also liable to damage the sensory characteristics of aquatic products, resulting in the loss of nutrients and value. It is very important to realize the high-efficiency detection of hazardous substances in seafoods and develop natural non-toxic biological preservatives.

We welcome submissions of original research articles and reviews to this Special Issue. Research areas may include (but are not limited to) seafood processing (traditional processing, modern processing, by-product processing, etc.), preservation (physical preservation, biological preservation, etc.), and safety detection.

We look forward to receiving your contributions.

Prof. Dr. Xuepeng Li
Prof. Dr. Tingting Li
Dr. Fangchao Cui
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

  • seafoods
  • aquatic product processing
  • surimi products
  • protein oxidation
  • bioactive peptides
  • seafood spoilage
  • biological preservative
  • processing technology
  • seafood safety
  • seafood detection technology

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Published Papers (3 papers)

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Research

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15 pages, 1590 KiB  
Article
Effects of Annona muricata Extract on Trypsin, Cathepsin B and Collagenase Activities and Textural Changes in Chilled Macrobrachium rosenbergii
by Amalina Ibrahim, Kamariah Bakar, Jamilah Bakar, Nilesh Prakash Nirmal, Mhd Ikhwanuddin and Nurul Ulfah Karim
Foods 2023, 12(9), 1887; https://doi.org/10.3390/foods12091887 - 4 May 2023
Cited by 4 | Viewed by 1807
Abstract
Texture is an important sensory attribute for overall quality and consumer acceptance of prawns. However, texture is affected during cold storage due to the proteolytic activity of endogenous proteases, resulting in poor quality and a short shelf life. The objective of this study [...] Read more.
Texture is an important sensory attribute for overall quality and consumer acceptance of prawns. However, texture is affected during cold storage due to the proteolytic activity of endogenous proteases, resulting in poor quality and a short shelf life. The objective of this study is to determine the inhibitory effects of Annona muricata leaves extract (AMLE) (0, 3, 10 and 20%) on the trypsin, cathepsin B and collagenase activities extracted from the cephalothorax of Macrobrachium rosenbergii. In addition, the textural changes in M. rosenbergii during 20 days of cold storage (4 °C) were also determined. M. rosenbergii were soaked in four different treatments: 0, 3, 10 and 20% AMLE and 1.25% sodium metabisulphate for 10 min at 4 °C. Protease activity was significantly (p < 0.05) reduced at 10 and 20% AMLE. Similarly, cathepsin B showed a significant (p < 0.05) low after treatment at 20% AMLE. The maximum inhibitory activity of trypsin was achieved at 20% AMLE and the standard inhibitor (Tosyl-L-lysyl-chloromethane hydrochloride (TLCK)) compared to the control. Whereas, the lowest collagenase activity was obtained at 20% AMLE compared to the control. These inhibitory effects further maintain the firmness of M. rosenbergii coated with 20% AMLE up to the eighth day of storage when compared to the control. Meanwhile, the highest penetration work was found in the M. rosenbergii coated with 20% AMLE at the twentieth day of storage. In conclusion, treatment at 20% AMLE could be used as a natural preservative to inhibit protease, trypsin and collagenase activity of M. rosenbergii and thus can maintain firmness for up to 8 days of storage. Full article
(This article belongs to the Special Issue Seafood: Processing, Preservation and Safety)
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19 pages, 12759 KiB  
Article
Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel
by Ouyang Zheng, Qinxiu Sun, Andi Dong, Zongyuan Han, Zefu Wang, Shuai Wei, Qiuyu Xia, Yang Liu, Hongwu Ji and Shucheng Liu
Foods 2022, 11(23), 3807; https://doi.org/10.3390/foods11233807 - 25 Nov 2022
Cited by 11 | Viewed by 2653
Abstract
Dense phase carbon dioxide (DPCD) is a new non-thermal method to induce surimi gel. However, the gel quality is affected by many factors, such as DPCD treatment time, temperature, and pressure, which makes it complicated to determine its operating parameters. Box-Behnken and backward [...] Read more.
Dense phase carbon dioxide (DPCD) is a new non-thermal method to induce surimi gel. However, the gel quality is affected by many factors, such as DPCD treatment time, temperature, and pressure, which makes it complicated to determine its operating parameters. Box-Behnken and backward linear regression were used to optimize the conditions (temperature, pressure, and treatment time) of DPCD-induced shrimp surimi gel formation, and a model between shrimp surimi gel strength and treatment conditions was developed and validated in the present study. Meanwhile, the heat-induced method was used as a control to analyze the effect of DPCD on the quality of shrimp surimi gel in the present study. The results showed that DPCD treatment affected the strength of shrimp surimi gel significantly, and the pressure of DPCD had the greatest influence on the gel strength of shrimp surimi, followed by time and temperature. When the processing pressure was 30 MPa, the temperature was 55 °C, and the treatment time was 60 min, the gel strength of the shrimp surimi was as high as 197.35 N·mm, which was not significantly different from the simulated value of 198.28 N mm (p > 0.05). The results of the gel quality properties showed that, compared with the heat-induced method, DPCD reduced the nutrient and quality loss of the shrimp surimi gel, and increased the gel strength and gel water-holding capacity. The results of low-field nuclear magnet resonance showed that DPCD increased the binding capacity of shrimp surimi to bound water and immobilized water, and reduced their losses. Gel microstructure further demonstrated that DPCD could improve shrimp surimi gelation properties, characterized by a finer and uniformly dense gel network structure. In summary, DPCD is a potential method for inducing shrimp surimi to form a suitable gel. The prediction model established in this study between DPCD treatment temperature, pressure, time, and gel strength can provide a reference for the production of shrimp surimi by DPCD. Full article
(This article belongs to the Special Issue Seafood: Processing, Preservation and Safety)
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Review

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31 pages, 2065 KiB  
Review
A Comprehensive Review with Future Insights on the Processing and Safety of Fermented Fish and the Associated Changes
by Sharon Xi Ying Chan, Nursyah Fitri, Nurul Syahidah Mio Asni, Nor Hafiza Sayuti, Ummi Kalthum Azlan, Wasim S. M. Qadi, Esraa Adnan Dawoud Dawoud, Nurkhalida Kamal, Murni Nazira Sarian, Mohd Aizuddin Mohd Lazaldin, Chen Fei Low, Sarahani Harun, Hamizah Shahirah Hamezah, Emelda Rosseleena Rohani and Ahmed Mediani
Foods 2023, 12(3), 558; https://doi.org/10.3390/foods12030558 - 27 Jan 2023
Cited by 15 | Viewed by 13564
Abstract
As an easily spoiled source of valuable proteins and lipids, fish is preserved by fermentation in many cultures. Over time, diverse types of products have been produced from fish fermentation aside from whole fish, such as fermented fish paste and sauces. The consumption [...] Read more.
As an easily spoiled source of valuable proteins and lipids, fish is preserved by fermentation in many cultures. Over time, diverse types of products have been produced from fish fermentation aside from whole fish, such as fermented fish paste and sauces. The consumption of fermented fish products has been shown to improve both physical and mental health due to the composition of the products. Fermented fish products can be dried prior to the fermentation process and include various additives to enhance the flavours and aid in fermentation. At the same time, the fermentation process and its conditions play a major role in determining the quality and safety of the product as the compositions change biochemically throughout fermentation. Additionally, the necessity of certain microorganisms and challenges in avoiding harmful microbes are reviewed to further optimise fermentation conditions in the future. Although several advanced technologies have emerged to produce better quality products and easier processes, the diversity of processes, ingredients, and products of fermented fish warrants further study, especially for the sake of the consumers’ health and safety. In this review, the nutritional, microbial, and sensory characteristics of fermented fish are explored to better understand the health benefits along with the safety challenges introduced by fermented fish products. An exploratory approach of the published literature was conducted to achieve the purpose of this review using numerous books and online databases, including Google Scholar, Web of Science, Scopus, ScienceDirect, and PubMed Central, with the goal of obtaining, compiling, and reconstructing information on a variety of fundamental aspects of fish fermentation. This review explores significant information from all available library databases from 1950 to 2022. This review can assist food industries involved in fermented fish commercialization to efficiently ferment and produce better quality products by easing the fermentation process without risking the health and safety of consumers. Full article
(This article belongs to the Special Issue Seafood: Processing, Preservation and Safety)
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