Aquatic Products Processing and Preservation Technology
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".
Deadline for manuscript submissions: 31 July 2025 | Viewed by 1776
Special Issue Editors
Interests: aquatic products; cold-chain logistics; active packaging; freshness; transportation of live aquatic products; stress mitigation technique
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
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, can be divided into the following aspects:
- New processing technology: Research on new aquatic products 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.
- Deep processing technology: Develop deep processing technology, such as enzymatic technology, microbial fermentation technology, etc., in order 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.
- Automation and intelligent processing: Research on automation and intelligent processing equipment and technology to improve the efficiency and precision of aquatic products processing and reduce the pollution and errors caused by manual operation.
- 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. Explore the synergistic anti-bacterial mechanism between bio-preservatives and their synergistic agents to reduce the cost of use and improve the preservation effect.
- Physical preservation technology: Use low temperature, high pressure, irradiation, ultrasound, photodynamic, and other physical means to inhibit the growth of microorganisms and enzyme activity, so as to extend the shelf life of aquatic products. Research on these physical means of aquatic products, nutrition, sensory, flavor, and other qualities of the impact and improve the effect, and how to optimize the treatment conditions to improve the preservation effect.
- Technology for live transport of aquatic products: In the process of fishing, transportation, storage, and marketing, take measures (aerobic, anesthesia, anhydrous ice temperature, salt solution method, etc.) to maintain the vitality of aquatic products technology.
- Packaging technology: Including the choice of packaging materials, packaging methods, freshness preservation measures, etc., aimed at ensuring that aquatic products remain fresh, safe, and hygienic throughout the entire process from fishing or aquaculture to the hands of consumers.
In summary, the research directions of aquatic products 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
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
- aquatic products
- processing technology
- preservation technology
- transportation of live aquatic products
- freshness
- flavor
- quality
- packaging technology
- processing equipment
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