Mechanism and Control of Quality Changes in Aquatic Products

Dear Colleagues,

Aquatic products are highly susceptible to deterioration and spoilage because of their special growth environment and nutritional composition. The topic of aquatic product wastage has always received widespread attention. However, compared to other agricultural products, due to heterogeneity in production, supply, and other aspects, research on aquatic product loss is lagging behind meat, dairy, cereal, and other food loss research. The quality of aquatic products, including raw materials, semi-finished products, and final products, continually changes and deteriorate during harvest, storage, transportation, processing, post-processing storage, logistics sales, and consumption. These changes, on one hand, are closely related to intrinsic biological and chemical factors, mainly including the endogenous enzyme system, free radical transmission and generation, the type and number of carried microorganisms, and the specificity of nutritional components. On the other hand, the comprehensive action of the above factors is mainly affected by the specific external environmental conditions that the aquatic products are located in. The continuous exploration of in-depth understanding of the intrinsic factors and their mechanisms is prerequisite for effective quality control of aquatic raw materials and products, and this could also effectively guide the development of quality control science and technology.

Dr. Liming Sun
Prof. Dr. Xiuping Dong
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.