Novel Processing Technologies and Quality Control for Aquatic Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".
Deadline for manuscript submissions: 10 June 2026 | Viewed by 305
Special Issue Editors
Interests: frozen storage; quality; processing technologies; lipid oxidation; fishy off-flavor
Interests: functional carbohydrates; storage and preservation of fruits; vegetables and meat products; active packaging materials; starch extrusion modification; polymer interfacial modification and antibacterial sustained release; food processing and quality control; food quality safety and control
Special Issues, Collections and Topics in MDPI journals
Interests: starch product processing; microalgae resource utilization
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Aquatic products represent a vital nutritional source for the global population, and rising consumption levels underscore the critical need to ensure their safety, quality, and sustainability. However, their high perishability poses significant challenges, including rapid loss of freshness, lipid oxidation, and the development of undesirable fishy off-flavors during processing and storage, particularly during frozen storage. These factors directly undermine sensory quality (e.g., appearance, taste, and texture), ultimately leading to economic waste and reduced consumer acceptance.
This Special Issue, entitled "Novel Processing Technologies and Quality Control for Aquatic Products", aims to address these pressing challenges. We welcome the submission of high-quality original research articles and review papers focusing on innovative processing and preservation technologies. The scope includes advanced strategies to inhibit lipid oxidation, mitigate off-flavors, maintain sensory attributes, and extend shelf-life. Additionally, studies exploring the underlying mechanisms of quality deterioration and novel methods for real-time freshness monitoring are strongly encouraged. The primary objective of this collection is to advance the scientific basis for delivering high-quality, safe, and nutritious aquatic products, thereby facilitating the sustainable development of the aquatic product industry.
Dr. Wenjuan Jiao
Dr. Fengsong Liu
Prof. Dr. Chengdeng Chi
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.
Keywords
- fishy off-flavor
- frozen storage
- sensory quality
- processing technologies
- lipid oxidation
- freshness
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