Nutrition, Safety and Storage of Seafoods—2nd Edition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".
Deadline for manuscript submissions: 25 December 2026 | Viewed by 76
Editors
Interests: protein; peptide; function; nutrition; storage
Special Issues, Collections and Topics in MDPI journals
Interests: protein; lipid; texture; color; storage
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Marine resources are abundant and known as humanity’s second granary, supplying premium dietary nutrition globally. However, seafood is highly perishable; unscientific processing, improper storage and unsanitary circulation readily cause severe nutrient degradation, rapid sensory spoilage, and severe microbial, chemical and biogenic amine safety risks that threaten consumer health. This topic systematically reviews state-of-the-art research centering on three core dimensions: seafood nutrition retention, whole-chain storage preservation, and food risk control. It prioritizes innovative low-loss storage and preservation technologies to suppress pathogenic microorganism reproduction, eliminate storage-derived safety hazards, and slow nutritional and organoleptic deterioration during cold storage, transportation and shelf-life storage. Although the work also summarizes efficient extraction methods of bioactive compounds from seafood by-products to boost nutritional value and resource utilization, this serves only as a supplementary research branch. By sorting targeted full-process regulation strategies for seafood processing and storage, alongside tracking nutritional fluctuations and safety risk accumulation under diverse preservation environments, this study lays comprehensive theoretical support for the industrial production of safe, stable, nutrient-preserved marine food products.
Dr. Zhe Xu
Dr. Deyang Li
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-anonymized 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
- seafood
- bioactive compounds
- function
- nutrition
- sensory quality
- processing and storage
- utilization of by-products
- quality and safety
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