Novel Processing Technologies and Quality Control for Aquatic Products

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

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