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

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

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 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:

  1. 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.
  2. 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.
  3. 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.
  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. Explore 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: 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.
  6. 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.
  7. 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

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.

Further information on MDPI's Special Issue policies can be found here.

Published Papers (3 papers)

Order results
Result details
Select all
Export citation of selected articles as:

Research

18 pages, 2019 KiB  
Article
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
Viewed by 274
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 [...] Read more.
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)
Show Figures

Graphical abstract

22 pages, 2896 KiB  
Article
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
Viewed by 615
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 [...] Read more.
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)
Show Figures

Figure 1

29 pages, 5133 KiB  
Article
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
Viewed by 340
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 [...] Read more.
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)
Show Figures

Figure 1

Back to TopTop