Aquatic Products Processing and Preservation Technology—2nd Edition

Dear Colleagues,

Volume I of this Special Issue (https://www.mdpi.com/journal/foods/special_issues/V0017ENN5W) was an amazing success, receiving widespread attention and interest from a wide range of scholars. I would like to take this opportunity to thank them for their contributions and support. This topic continues to play a pivotal role in the field of food today, and I believe that now is the perfect time to launch Volume II. I hope that it will be as successful as Volume I and will have a clear significance and value for this field.

The research direction of aquatic products processing and preservation technology is broad, covering a wide range of aspects from raw material treatment to final product processing, transportation, preservation and quality control. Specifically, it can be divided into the following aspects:

1. New processing technology: Research on new aquatic product processing technology, such as low-temperature plasma, microwave, radio frequency, ultrasonic treatment, high-pressure treatment, supercritical fluid extraction and so on, in order to improve the taste, flavor, color and nutritional value of aquatic products.
2. Deep processing technology: Development of deep processing technology, such as enzymatic technology, microbial fermentation technology, etc., to extract the functional components of aquatic products, such as peptides, polysaccharides, unsaturated fatty acids, etc., for the production of high-quality, high-value-added products.
3. Automation and intelligent processing: Research on automation and intelligent processing equipment and technology to improve the efficiency and precision of aquatic product processing and reduce the pollution and errors caused by manual operation.
4. Development and application of biological preservatives: Research on the use of natural substances or microbial metabolites as biological preservatives to extend the shelf life of aquatic products by inhibiting microbial growth and metabolic activities. Additionally, exploring the synergistic anti-bacterial mechanism between bio-preservatives and their synergistic agents to reduce the cost of use and improve the preservation effect.
5. Physical preservation technology: Using low temperature, high pressure, irradiation, ultrasound, photodynamics and other physical means to inhibit the growth of microorganisms and enzyme activity, so as to extend the shelf life of aquatic products. Also, research on these physical means of aquatic products, nutrition, sensory, flavor and other qualities that impact and improve the effect, as well as how to optimize treatment conditions to improve the preservation effect.
6. Technology for live transport of aquatic products: Taking measures (aerobic, anesthesia, anhydrous ice temperature, salt solution method, etc.) in the process of fishing, transportation, storage and marketing to maintain the vitality of aquatic product technology.
7. Packaging technology: Ensuring that aquatic products remain fresh, safe and hygienic throughout the entire process, from fishing or aquaculture to the hands of consumers, considering the choice of packaging materials, packaging methods, freshness preservation measures, etc.

In summary, the research directions of aquatic product processing and preservation technologies cover a wide range of aspects such as preservation technology, processing technology, high value utilization, flavor chemistry and safety and quality control. These research technologies aim to improve the quality of aquatic products, extend their shelf-life and maintain or enhance their nutritional value to meet consumer demands and market changes.

Dr. Jun Mei
Dr. Weiqiang Qiu
Guest Editors

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