Special Issue "Preservation and Processing Technology of Seafood"
Deadline for manuscript submissions: closed (20 December 2020).
Interests: seafood processing; quality control in seafood processing; sensory analysis and sensometrics; traditional seafood products; statistcal modeling
Recently, consumption of seafood and related products has grown, as they are increasingly perceived as healthy and commended by health organizations due to their nutritional composition. Notwithstanding, ambient and species-specific characteristics make seafood very perishable food products with limited shelf life. Thus, the need to guarantee their quality and safety is critical. In addition to the safety issues and alongside the shift towards convenient forms of fish and seafood consumption, quality is considered central in determining seafood acceptability by consumers. Considering the diversity of marine and freshwater systems worldwide, both in environmental conditions as well as number and diversity of aquatic organisms, the observable changes in the quality characteristics of seafood processed and/or stored under various conditions are expectedly different, namely in undervalued and/or less studied species and locales. New and emerging developments, technologies, methods, and approaches to fish and seafood processing and hurdle and traditional technologies to retain the quality and safety, as well as methodologies to assess the changes observed in several seafood products under different conditions (chilled fresh, packaged under different conditions, with added preservatives, heat- or pressure-assisted processing, thawing, etc.) being developed are interesting and will complement the published literature.
Prof. Eduardo Esteves
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 papers will be 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 monthly 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 2000 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.