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Foods
Special Issues
Quality Improvement, Preservation, and Processing Technology of Aquatic Products
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Quality Improvement, Preservation, and Processing Technology of 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: 26 May 2025 | Viewed by 2609

Special Issue Editors

Prof. Dr. Ying Liu

E-Mail Website
Guest Editor
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
Interests: marine fish products; freshwater fish products; aquatic products; fish paste; temporary care; storage; logistics; preservation; handle; quality; test
Dr. Yong Yu

E-Mail Website
Guest Editor
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
Interests: marine fish products; freshwater fish products; aquatic products; fish paste; temporary care; storage; logistics; preservation; handle; quality; test
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Aquatic products (fish, shrimp, shellfish, etc.) are increasingly favored by consumers due to their high-protein and low-fat characteristics. However, aquatic products are prone to spoilage during temporary storage, processing, and logistics, leading to a decrease in their commodity value. How to effectively detect the quality of aquatic products and suppress the decline in quality during temporary cultivation, storage, processing, and logistics is an urgent problem that needs to be solved. The application of new temporary cultivation techniques, sterilization and preservation techniques, storage techniques, processing techniques, logistic testing techniques, and natural additives to reduce the quality decline of aquatic products during temporary cultivation, storage, processing, and logistic processes has become a focus of relevant research. In addition, there is also a large market space for fish mince aquatic products, and solving the common key problems of fish mince aquatic products is also the focal point of related research.

Prof. Dr. Ying Liu
Dr. Yong Yu
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

  • marine fish products
  • freshwater fish products
  • aquatic products
  • fish paste
  • temporary care
  • storage
  • logistics
  • preservation
  • handle
  • quality
  • test

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Published Papers (4 papers)

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Research

17 pages, 2585 KiB  
Article
Impact of High-Pressure Processing on Prevention of Quality Loss and Spoilage Bacteria Diversity in Precooked Baby Clam (Paphia undulata) During Refrigerated Storage
by Suriya Palamae, Umesh Patil, Pitima Sinlapapanya, Hui Hong, Yadong Zhao, Bin Zhang and Soottawat Benjakul
Foods 2025, 14(8), 1421; https://doi.org/10.3390/foods14081421 - 20 Apr 2025
Viewed by 244
Abstract
The influence of high-pressure processing (HPP) at 200, 400, and 600 MPa on spoilage bacterial diversity, microbial load, and chemical and sensory properties of the precooked edible portion of baby clam (PC-EP) was investigated. HPP at 400 MPa for 4 min (400 MPa) [...] Read more.
The influence of high-pressure processing (HPP) at 200, 400, and 600 MPa on spoilage bacterial diversity, microbial load, and chemical and sensory properties of the precooked edible portion of baby clam (PC-EP) was investigated. HPP at 400 MPa for 4 min (400 MPa) significantly prolonged shelf life and sensory acceptability up to 12 days, maintaining a total viable count (TVC) below 6 log CFU/g. In contrast, the TVC of both the control (without HPP treatment) and 200 MPa-treated samples exceeded this limit by day 0 and 3, respectively. The 400 MPa-treated samples showed a reduced load of psychrophilic bacteria, Aeromonas species, and lactic acid bacteria over 12 days. Additionally, coincidentally lower total volatile base and trimethylamine levels confirmed the good quality of HPP-treated PC-EP. Based on next-generation sequencing, a significantly lower microbial diversity index was found in the 400 MPa-treated samples, and it was dominated by Carnobacterium, Lactococcus, and Psychrobacter on day 12. In contrast, the control harbored spoilage bacteria, including Lactococcus, Aeromonas, Shewanella, and Pseudomonas, which correlated with higher acetic acid and acetoin levels as confirmed by HS-SPME-GC-EI/MS. These findings demonstrated that HPP at 400 MPa for 4 min was an effective non-thermal preservation method, extending the shelf life of PC-EP by inhibiting spoilage bacteria. Full article
(This article belongs to the Special Issue Quality Improvement, Preservation, and Processing Technology of Aquatic Products)
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19 pages, 3673 KiB  
Article
Improvement of Physiological Metabolism and Flavor Quality of Eriocheir sinensis Ovaries by Dietary Supplementation with Antarctic Krill Meal
by Siqi Zhou, Renyue Zhang, Zehui Qiu, Yuyao Shi, Shaicheng Zhu, Xugan Wu, Xichang Wang and Long Zhang
Foods 2025, 14(8), 1287; https://doi.org/10.3390/foods14081287 - 8 Apr 2025
Viewed by 293
Abstract
This study investigated the effects of dietary Antarctic krill meal (AKM) on the physiological metabolism and flavor quality of adult Eriocheir sinensis ovaries during the postharvest temporary rearing. The AKM concentrations tested were 0% (including negative control group and positive control group), 2%, [...] Read more.
This study investigated the effects of dietary Antarctic krill meal (AKM) on the physiological metabolism and flavor quality of adult Eriocheir sinensis ovaries during the postharvest temporary rearing. The AKM concentrations tested were 0% (including negative control group and positive control group), 2%, 4%, 6%, and 8%. The results indicate that the E. sinensis ovaries in 8% AKM group produced the highest levels of aroma compounds after thermal processing, including hexanal, heptanal, phenylacetaldehyde, 3-octanone, and 2-methylbutanoic acid ethyl ester. The 8% AKM and negative control group were analyzed by UPLC-MS/MS combined with the nontargeted and widely targeted metabolomics technique. The AKM altered the composition of aroma precursors by adjusting the metabolism of glycerophospholipid, linoleic acid, α-linolenic acid, and amino acid in ovaries. Moreover, lipids composed of polyunsaturated fatty acids (PUFAs) were significantly upregulated (p < 0.05). Dietary supplementation with 8% AKM had the best effect on improving the ovarian flavor quality of E. sinensis. During the postharvest temporary rearing, more aromatic precursors were produced by regulating physiological metabolism. The ovarian flavor was enhanced by lipid oxidation, Maillard reaction, and Strecker degradation during thermal processing. Full article
(This article belongs to the Special Issue Quality Improvement, Preservation, and Processing Technology of Aquatic Products)
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18 pages, 8003 KiB  
Article
Investigation of the Gel Properties and Gelation Mechanism of a Surimi Blend Composed of Skipjack Tuna (Katsuwonus pelamis) and Purpleback Flying Squid (Symplectoteuthis oualaniensis)
by Jianwei Liao, Haohao Shi, Jiamei Wang, Guanghua Xia, Yongqiang Zhao, Gang Yu and Xuanri Shen
Foods 2025, 14(4), 621; https://doi.org/10.3390/foods14040621 - 13 Feb 2025
Viewed by 570
Abstract
The objective of the present study was to investigate the gel properties and gelation mechanism of a surimi blend consisting of Katsuwonus pelamis and Symplectoteuthis oualaniensis. Superior gel properties, including gel strength, cooking loss and water holding capacity, were observed in mixed [...] Read more.
The objective of the present study was to investigate the gel properties and gelation mechanism of a surimi blend consisting of Katsuwonus pelamis and Symplectoteuthis oualaniensis. Superior gel properties, including gel strength, cooking loss and water holding capacity, were observed in mixed surimi. With increasing proportions of K. pelamis in the blend, an increase in hardness, gumminess and chewiness emerged, which compromised the resilience and whiteness of the gels. The detection of apparent viscosity revealed the shear-thinning properties of mixed surimi. The results of the molecular force measurements and differential scanning calorimetry demonstrated that heterogeneous myofibrillar proteins interacted into rigid protein aggregates with the help of enhanced hydrophobic interactions, subsequently increasing the values of G’ and G”. According to the FTIR spectrum, as the proportion of K. pelamis gradually increased, the protein secondary structure of surimi transitioned from a random coil to a β-sheet, facilitating the formation of a more ordered network structure. A marked improvement in the microstructure was observed via SEM. Therefore, the incorporation of surimi can be employed to optimize gel properties. Full article
(This article belongs to the Special Issue Quality Improvement, Preservation, and Processing Technology of Aquatic Products)
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18 pages, 7644 KiB  
Article
The Effect of Ice-Binding Protein from Leucosporidium sp. AY30 (LeIBP) on the Physicochemical Quality and Microstructure of Largemouth Bass During Freeze–Thaw Cycles
by Junde Ren, Maninder Meenu, Lihui Hu, Tao Song, Ying Liu, Hosahalli S. Ramaswamy and Yong Yu
Foods 2024, 13(24), 4038; https://doi.org/10.3390/foods13244038 - 13 Dec 2024
Viewed by 1077
Abstract
This study investigated the effect of various concentrations (0.01%, 0.05%, 0.1%, 0.2%, 0.5%) of ice-binding protein from Leucosporidium sp. AY30 (LeIBP) on the freezing efficiency, microstructure, and physicochemical quality of largemouth bass during freeze–thaw cycles and demonstrated the optimal addition conditions of LeIBP. [...] Read more.
This study investigated the effect of various concentrations (0.01%, 0.05%, 0.1%, 0.2%, 0.5%) of ice-binding protein from Leucosporidium sp. AY30 (LeIBP) on the freezing efficiency, microstructure, and physicochemical quality of largemouth bass during freeze–thaw cycles and demonstrated the optimal addition conditions of LeIBP. This study found that LeIBP could effectively lower the freezing point of fish without altering the phase transition time significantly. LeIBP can significantly reduce the cross-sectional area and diameter of ice crystals and inhibit recrystallization. LeIBP was found to maintain the stability of protein secondary structure and prevented protein denaturation by increasing the proportion of α-helix. The inclusion of LeIBP retained the water-holding capacity of fish effectively. Furthermore, LeIBP treatment could partially prevent the degradation of fish meat texture. The lightness and whiteness values of fish treated with LeIBP were increased, while the redness and yellowness values were decreased. At the end of freeze–thaw cycle, the LeIBP-treated group presented pH values similar to fresh fish. Overall, 0.05% LeIBP was observed to be the most effective concentration to inhibit ice crystal growth, thereby maintaining the quality of the fish. Full article
(This article belongs to the Special Issue Quality Improvement, Preservation, and Processing Technology of Aquatic Products)
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