Seafood: Quality, Shelf Life, Sensory Analysis, and Intelligent Detection

Dear Colleagues,

In recent years, significant progress has been made in the field of food quality, shelf-life, and sensory evaluation. In terms of shelf-life prediction models, the traditional model based on chemical reaction kinetics has been continuously expanded, and multifactorial integrated models incorporating microbial growth and physical change models have been widely used. For sensory evaluation technology, traditional sensory analysis methods, such as difference test and descriptive analysis, are gradually moving towards digitalization and intelligence. The rise in bionic sensing technologies such as electronic nose and electronic tongue, which can quickly and objectively detect the odor and taste characteristics of food and transform them into quantifiable data, has led to partial compensation for the shortcomings of traditional sensory evaluations in terms of strong subjectivity and poor repeatability. In addition, computer vision, hyperspectral imaging, and other technologies play an increasingly important role in the sensory evaluation of food quality and lead to accurate monitoring of food quality, shelf-life, and changes in the appearance of products through the identification and analysis of maps. Research studies on food quality, shelf-life, and sensory evaluation are of irreplaceable significance in promoting sustainable development of the food industry, protecting consumers' rights and interests, and safeguarding public health.

We look forward to your submissions.

Prof. Dr. Huihui Wang
Dr. Yao Li
Dr. Xu Zhang
Guest Editors

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