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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".

Deadline for manuscript submissions: closed (20 February 2026) | Viewed by 12134

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Special Issue Editors

Dr. Jun Mei

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Guest Editor

College of Food Science, Shanghai Ocean University, Shanghai 201306, China
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

Dr. Weiqiang Qiu

E-Mail Website
Guest Editor

College of Food Science, Shanghai Ocean University, Shanghai 201306, China
Interests: aquatic products; processing technology; high-quality utilization; quality; freshness; quality evaluation methods
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 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-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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Published Papers (8 papers)

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Research

19 pages, 4060 KB

Open AccessArticle

LC-MS/MS for Simultaneous Determination and Isomer Separation of 12 Glucocorticoid Residues in Multiple Aquatic Foods

by Siman Li, Feng Han, Dongmei Huang, Jingnan Zhang and Yunyu Tang

Foods 2026, 15(4), 652; https://doi.org/10.3390/foods15040652 - 11 Feb 2026

Viewed by 640

Abstract

Glucocorticoid (GC) residues present in aquatic products raise food safety concerns, as their chronic dietary intake may pose potential risks of endocrine and metabolic disruption. For the first time, a sensitive and reliable liquid chromatography–tandem mass spectrometry (LC-MS/MS) method was developed and validated herein for the simultaneous determination of 12 GCs residues, including critical isomeric pairs and acetate ester derivatives, in a variety of aquatic foods, employing deuterated isotopic internal standards. Key optimizations included using a pentafluorophenyl column for effective isomer separation, a synergistic extraction system for high recovery, and QuEChERS purification to mitigate matrix effects. The method exhibited excellent linearity (r² > 0.996) and high accuracy (recoveries 97.3–99.3%), and the intra- and inter-day precision values were below 3% in five representative aquatic matrices, with a limit of detection (LOD) and a limit of quantification (LOQ) of 0.5 μg/kg and 0.75 μg/kg, respectively. Animal experiments confirmed the in vivo retention of acetate derivatives, justifying their inclusion in monitoring. Real sample analysis of 18 market samples revealed the presence of cortisone and hydrocortisone in 17 samples. This represents the first reported LC-MS/MS method that provides a sensitive, reliable tool for regulatory monitoring of GC residues in diverse aquatic products, thereby supporting food safety assurance. Full article

(This article belongs to the Special Issue Aquatic Products Processing and Preservation Technology)

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26 pages, 5339 KB

Open AccessArticle

Experimental Study on the Influence of Different Loading Weights and Placement Forms on Vacuum Sublimation–Rehydration Thawing of Large Yellow Croaker

by Yuyao Sun, Weidong Wu, Shanshan Chen, Nating Xu, Fangran Liu and Anyuan Xue

Foods 2026, 15(3), 467; https://doi.org/10.3390/foods15030467 - 29 Jan 2026

Viewed by 459

Abstract

To optimize vacuum sublimation–rehydration thawing (VSRT) for batch frozen food, large yellow croakers were chosen as research objects to investigate the influence of different loading weights and placement forms on thawing efficiency, uniformity, effect and energy consumption. The results indicated that varying the loading weight significantly influenced the ice crystal sublimation amount per unit mass of large yellow croakers and the water vapor condensation efficiency. For the system in this paper, the optimal loading weight was 1000 g, which resulted in shorter thawing time (96.25 min), the highest thawing uniformity, the optimal thawing effect and lower total specific energy consumption (SEC) of 2.243 MJ/kg. A loading weight of 2000 g was identified as the maximum for rapid thawing, yielding the shortest specific thawing time (67.83 min/kg). Different placement forms altered the water vapor diffusion path, thereby affecting the condensation efficiency. The application of staggered placement form facilitated faster and more even water vapor diffusion, leading to reduced thawing time (91.75 min), improved thawing uniformity, enhanced thawing effect and lower total SEC (2.185 MJ/kg). Compared with other thawing methods, VSRT exhibited superior performance. Additionally, compared to vacuum steam thawing, the total SEC of VSRT was reduced by 76.17~81.53%. Full article

(This article belongs to the Special Issue Aquatic Products Processing and Preservation Technology)

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26 pages, 6874 KB

Open AccessArticle

The Effect of an Alternating Magnetic Field-Assisted Freezing Process on the Quality of Frozen Penaeus Japonicus

by Dazhang Yang, Qifei Zhang, Jing Xie and Guoqing Ding

Foods 2025, 14(23), 4112; https://doi.org/10.3390/foods14234112 - 30 Nov 2025

Viewed by 1138

Abstract

Freezing is a common food preservation method, but conventional freezing often produces large, irregular ice crystals that damage muscle tissue and degrade food quality. This study developed an experimental system using an impact freezer to investigate the effects of alternating magnetic fields (AMFs) of different intensities (0 G, 20 G, 40 G, 60 G, and 80 G) and frequencies (50 Hz, 100 Hz, 150 Hz, 200 Hz, and 250 Hz) on the freezing behavior and muscle quality of Penaeus Japonicus. Results showed that applying a 40 G AMF (AMF-40) significantly reduced freezing time, thawing loss, and cooking loss. It also improved water retention, texture, and color stability. Water distribution analysis indicated that AMF-40 limited the movement and loss of immobilized and free water. Microstructural observations revealed smaller pores and more intact muscle fibers, suggesting the formation of finer ice crystals. Under a 200 Hz AMF (AMF-200 Hz), samples exhibited further decreases in freezing time, thawing loss, and cooking loss, along with significant improvements in hardness, and Springiness, while maintaining muscle color. Enhanced water-holding capacity was also observed, preserving bound water content. Overall, both AMF-40 and AMF-200 Hz promoted the formation of smaller ice crystals and effectively preserved the muscle quality of Penaeus Japonicus during freezing, improving the preservation outcome. Full article

(This article belongs to the Special Issue Aquatic Products Processing and Preservation Technology)

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18 pages, 3264 KB

Open AccessArticle

Preparation of Cinnamon Essential Oil/Succinic Acid-Modified Cyclodextrin and Their Application in Grass Carp Preservation

by Xiaoshan Li, Haoxin Li, Yuemei Zhang, Wendi Teng, Ying Wang, Jinxuan Cao and Jinpeng Wang

Foods 2025, 14(23), 4100; https://doi.org/10.3390/foods14234100 - 29 Nov 2025

Cited by 1 | Viewed by 899

Abstract

The spoilage of grass carp is driven by multiple factors, predominantly microbial proliferation and lipid oxidation. Although cinnamon essential oil exhibits potent antibacterial and antioxidant properties, its industrial application is constrained by high volatility, poor water solubility, and a strong pungent odour. To address these challenges, β-cyclodextrin-succinate (SACD) was synthesized via esterification. Prior studies confirmed that SACD demonstrates significantly improved solubility and antibacterial efficacy compared to β-CD. Thereafter, SACD was employed to encapsulate cinnamon essential oil. Moreover, the succinic acid-modified cyclodextrin-encapsulated essential oil exhibits a stronger antioxidant capacity compared to the free essential oil. Through a series of characterization techniques and molecular docking analysis, the successful synthesis of SACD and its inclusion complexes was confirmed. To assess their efficacy in preserving grass carp meat, four experimental groups were established: a control group, an essential oil group (EO), an unmodified inclusion complex group (EO/CD), and a modified inclusion complex group (EO/SACD). Under refrigerated conditions at 4 °C, the pH, drip loss rate, TBARS, TVC, TVB-N, K-value, and texture of fish meat samples were determined across different treatment groups. During the later stages of storage, the total bacterial count in the inclusion complex group was lower than that in the EO group and the control group, indicating that the cyclodextrin-encapsulated essential oil effectively inhibited microbial growth (p < 0.05). The results demonstrated that the EO/SACD group delayed spoilage and prolonged the storage period of grass carp compared to both the EO and EO/CD groups. Full article

(This article belongs to the Special Issue Aquatic Products Processing and Preservation Technology)

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29 pages, 1532 KB

Open AccessArticle

Effect of Rearing, Physiological, and Processing Conditions on the Volatile Profile of Atlantic Salmon (Salmo salar) Using SIFT-MS

by Manpreet Kaur, Konrad Dabrowski, Kevin J. Fisher, Md Zakir Hossain and Sheryl Barringer

Foods 2025, 14(14), 2540; https://doi.org/10.3390/foods14142540 - 21 Jul 2025

Cited by 2 | Viewed by 1901

Abstract

This study examined the effects of rearing, physiological, and processing conditions on the volatile profile of Atlantic salmon. Fish were reared under two different temperature and light conditions, and three harvests were conducted at different time points for male and female fish. Fish were processed to yield fillets with or without skin. Volatiles were analyzed using SIFT-MS headspace analysis. Atlantic salmon reared in cooler temperatures under a 12 h light/dark cycle exhibited significantly lower concentrations of off-odor volatiles compared to those reared in warm conditions under continuous light, suggesting that cooler temperatures with a dark cycle help maintain freshness. A temperature shift from cool to warm further increased volatile accumulation. Longer rearing time resulted in higher volatile concentrations, attributed to greater biochemical products, increased susceptibility to lipid oxidation, protein degradation, and contaminant accumulation from the rearing environment. Males had higher volatile levels at 202 days, while females surpassed males by 242 days, likely due to increased biochemical accumulation associated with reproductive development. Fillets with skin exhibited significantly higher concentration of off-odor volatiles. These findings highlight the role of all studied factors in establishing optimum conditions to minimize spoilage-related volatiles and preserve the freshness of Atlantic salmon, with rearing temperature being the most critical factor. Full article

(This article belongs to the Special Issue Aquatic Products Processing and Preservation Technology)

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18 pages, 2019 KB

Open AccessArticle

Comprehensive Insights of Biochemical and Sensory Characterization in Takifugu obscurus by Environmental Modulation

by Siman Li, Xuanyun Huang, Changling Fang, Yongfu Shi, Xiaoyi Lou, Dongmei Huang and Yunyu Tang

Foods 2025, 14(8), 1386; https://doi.org/10.3390/foods14081386 - 17 Apr 2025

Cited by 2 | Viewed by 1064

Abstract

This study systematically deciphers a comprehensive analysis of biochemical and sensory variations in Takifugu obscurus, evaluating the seasonal dynamics, salinity gradients (0 and 3‰), and nutritional regimes on quality determinants in aquaculture. To the best of our knowledge, the mechanistic links between cultivation factors and organoleptic quality were first established through integrative biochemical profiling, including proximate composition, free amino acids, taste-active nucleotides, and mineral ions, coupled with quantitative sensory evaluation. The results revealed that spring samples exhibit 44.7% higher inosine monophosphate than that of autumn and 92.8% elevated ATP, correlating with superior umami-kokumi attributes. Salinity adaptation drove metabolic trade-offs: freshwater cultivation amplified flavor-enhancing amino acids, while brackish systems prioritized ionic precision. Short-term fasting induced alanine accumulation without sensory compromise, demonstrating nutritional plasticity. Polyculture compatibility was evidenced by negligible quality divergence from monoculture, despite enhanced productivity. These insights advance sustainable aquaculture through science-driven strategies that harmonize ecological resilience, economic viability, and culinary excellence in commercial Takifugu obscurus production. Full article

(This article belongs to the Special Issue Aquatic Products Processing and Preservation Technology)

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22 pages, 2896 KB

Open AccessArticle

Comparative Analysis of the Nutritional Composition and Flavor Profile of Different Muscle Parts of Hybrid Abalone (Haliotis discus hannai ♀ × H. fulgens ♂)

by Tongtong Sun, Xiaoting Chen, Zhiyu Liu, Chenyang Xie, Shuji Liu, Yongchang Su, Nan Pan, Kun Qiao and Wenzheng Shi

Foods 2025, 14(7), 1265; https://doi.org/10.3390/foods14071265 - 3 Apr 2025

Cited by 2 | Viewed by 2881

Abstract

This study analyzed the basic nutritional components and amino acid, fatty acid, and mineral composition of hybrid abalone Haliotis discus hannai ♀ × H. fulgens ♂ adductor (AM), transition (TM), and skirt (SM) muscles. The taste characteristics of the muscles were measured via electronic tongue, and the volatile compounds were identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) analysis. Compared to SM, AM and TM exhibited relatively similar basic nutritional compositions. Although SM exhibited the highest moisture content (84.67%), its protein content (only 11.83%) and total carbohydrate content (only 0.19%) were significantly lower than those of AM (20.42% and 4.14%) and TM (19.10% and 4.48%). The ash and fat contents were similar across the three muscle parts. The amino acid composition was consistent across three parts, and AM showed the highest total amino acid content, ratio of essential amino acids, and essential amino acid index. All three muscle parts were rich in polyunsaturated fatty acids, but the content was higher in AM and TM than in SM. The mineral elements were rich in variety, with high K, P, Mg, and Zn contents. Bitterness intensities were lower and umami and richness intensities were higher in AM and TM than in SM. The contents of volatile compounds related to fishy odor were higher in TM and SM than in AM. The results provided a scientific basis for the intensive processing and comprehensive utilization of Haliotis discus hannai ♀ × H. fulgens ♂. Full article

(This article belongs to the Special Issue Aquatic Products Processing and Preservation Technology)

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29 pages, 5133 KB

Open AccessArticle

Physicochemical Properties and Stability of Antioxidant Peptides from Swim Bladder of Grass Carp (Ctenopharyngodon idella)

by Suxin Li, Jinhui Gu, Yiyi Liu, Weiqiang Qiu and Wenzheng Shi

Foods 2025, 14(7), 1216; https://doi.org/10.3390/foods14071216 - 30 Mar 2025

Cited by 2 | Viewed by 1974

Abstract

Grass carp swim bladder collagen peptides (GCPs) were purified by ultrafiltration and Sephadex G-15 chromatography to obtain GCP-II, which exhibited superior antioxidant activity. GCP-II exhibited 78.22% ABTS⁺ scavenging activity and 72.91% Fe²⁺ chelating activity, along with around 90% thermal stability between 4 °C and 100 °C. Environmental factors such as 4% NaCl reduced superoxide scavenging to 59.16% of the original and 0.2% citric acid reduced it to 71.57% of the original, while glucose showed minimal impact on the antioxidant activity of GCP-II. From 464 GCP-II sequences analyzed via LC-MS/MS, 7 bioactive peptides were selected based on antioxidant activity and functional sequence motifs, and were named peptides 1 to 7, respectively. These peptides were synthesized through solid-phase methods, validated for purity exceeding 95% using HPLC and mass spectrometry, and tested for antioxidant performance. Peptides 1, 3, 6, and 7 demonstrated notable antioxidant efficacy: peptide 6 showed 63.31% ABTS⁺ scavenging activity at 1 mg/mL, while peptides 3 and 6 exhibited synergistic effects in DPPH and hydroxyl radical scavenging experiments, surpassing theoretical values by 0.88% and 2.16%, respectively. This study underscores the potential of synthetic GCPs and GCP-II-derived peptides as functional antioxidants, particularly peptide 3 and peptide 6. Full article

(This article belongs to the Special Issue Aquatic Products Processing and Preservation Technology)

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