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Fishes
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Trends and Advances in Seafood Quality: Processing, Preservation and Safety...
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Trends and Advances in Seafood Quality: Processing, Preservation and Safety Processes to Guarantee Food Value

A special issue of Fishes (ISSN 2410-3888). This special issue belongs to the section "Processing and Comprehensive Utilization of Fishery Products".

Deadline for manuscript submissions: 30 September 2024 | Viewed by 4171

Special Issue Editors

Dr. Filipa R. Pinto

E-Mail Website
Guest Editor
MARE—Centro de Ciências do Mar e do Ambiente/ARNET—Aquatic Research Network, ESTM, Politécnico de Leiria, 2520-630 Peniche, Portugal
Interests: food marine resources; innovative food; increased shelf life; nutritional composition; bioactive compounds; oxidative stress; element toxicity; crops; algae
Dr. Ana Marta Gonçalves

E-Mail Website
Guest Editor
1. MARE—Marine and Environmental Sciences Centre/ARNET—Aquatic Research Network, Department of Life Sciences, University of Coimbra, 3000-456 Coimbra, Portugal
2. Department of Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal
Interests: marine biotechnology; biochemical pathways; nutritional content; trophic food webs; biomarkers; aquatic ecology; aquatic ecotoxicology; biosafety; microplastics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The ocean provides invaluable benefits and services being a huge source of foods, with some highly exploited and others unexploited. Consumer demand, with an increasing preference for products with high nutritional and sensory quality that are safe and affordable, has, over the years, influenced the production/exploitation of these food resources. Along with consumer demands, nowadays, there is an awareness of the need for rational exploitation/production of resources in order to achieve greater sustainability in food consumption. Thus, improvements in the quality of seafood is related to the improvement or use of new strategies in the processes of production, capture, storage, transport, conservation and traceability, reducing the risk of individuals becoming sick from foodborne illnesses and guaranteeing the processing, preservation and safety of the products. Additionally, based on the reduction in marine resource exploitation to assure the provision of natural resources, the biodiversity and the health of marine ecosystems contribute to the quality of seafood.

This Special Issue invites the submission of original research or review papers, highlighting the techniques of cultivation and processes that guarantee seafood quality in order to achieve the best nutritional products and seafood extracts while also increasing the products’ shelf life.

Dr. Filipa R. Pinto
Dr. Ana Marta Gonçalves
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. Fishes 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 2600 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

  • emerging processes
  • seafood extracts
  • shelf life
  • aquaculture
  • aquaponics
  • traceability
  • seafood composition
  • new food products

Published Papers (3 papers)

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Research

12 pages, 1595 KiB  
Article
Microbiological Analysis of Manufacturing Processes and Microbial Hazard Assessment of Quality and Safety of Commercial Salted Shrimp (Saeu-jeot)
by Jiyoun Jeong, Heeyoung Lee, Hwan Hee Yu, Jong-Chan Kim, Sunhyun Park and You-Shin Shim
Fishes 2024, 9(4), 118; https://doi.org/10.3390/fishes9040118 - 28 Mar 2024
Viewed by 604
Abstract
The objective of this study was to evaluate the microbiological properties of commercially available traditional Korean salted shrimp (Saeu-jeot) and to analyze the effects of saltwater immersion and ultraviolet (UV) irradiation on the reduction of Staphylococcus aureus in Saeu-jeot. A microbiological [...] Read more.
The objective of this study was to evaluate the microbiological properties of commercially available traditional Korean salted shrimp (Saeu-jeot) and to analyze the effects of saltwater immersion and ultraviolet (UV) irradiation on the reduction of Staphylococcus aureus in Saeu-jeot. A microbiological analysis was conducted across 56 commercially available Saeu-jeot samples from the Korean, Chinese, and Vietnamese markets. The microbiological analysis revealed no presence of Escherichia coli, coliforms, or Vibrio parahaemolyticus in any commercial samples. The total viable count and S. aureus were 3.8 ± 0.4 and 0.6 ± 0.3 log CFU/g, respectively. An investigation of the procedures conducted on Saeu-jeot samples at various production stages by Hazard Analysis Critical Control Point (HACCP)-certified companies demonstrated the substantial relevance of the raw material (tiny shrimp) on S. aureus counts. In order to reduce S. aureus in Saeu-jeot, saltwater immersion and UV irradiation treatments were applied, which reduced the S. aureus counts by 1.4 log CFU/g and 0.3 log CFU/g, respectively, and S. aureus’s efficacy was limited to the food’s surface. These results suggest that a co-treatment of saltwater immersion and UV irradiation could be effective in reducing S. aureus. The maintenance of hygienic handling and cleanliness are essential in the modern manufacturing processes of Saeu-jeot. Full article
(This article belongs to the Special Issue Trends and Advances in Seafood Quality: Processing, Preservation and Safety Processes to Guarantee Food Value)
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15 pages, 1677 KiB  
Article
Quality Improvement and Shelf-Life Extension of Iced Nile Tilapia Fillets Using Natural Garlic Extract
by Edgar Iván Jiménez-Ruíz, Víctor Manuel Ocaño-Higuera, Santiago Valdez-Hurtado, José Alberto Cruz-Guzmán, Cesar Benjamín Otero-León, Saúl Ruíz-Cruz, Alba Mery Garzón-García, Hebert Jair Barrales-Cureño, Dalila Fernanda Canizales-Rodríguez, Cinthia Jhovanna Pérez-Martínez and María Teresa Sumaya-Martínez
Fishes 2023, 8(6), 325; https://doi.org/10.3390/fishes8060325 - 19 Jun 2023
Cited by 1 | Viewed by 1467
Abstract
Fish represent one of the most perishable food groups. Therefore, it is important to find viable alternatives that contribute to the preservation of quality and increase the shelf life of fishery products, and one alternative is to use natural extracts with antimicrobial activity. [...] Read more.
Fish represent one of the most perishable food groups. Therefore, it is important to find viable alternatives that contribute to the preservation of quality and increase the shelf life of fishery products, and one alternative is to use natural extracts with antimicrobial activity. The objective of this study was to determine the effect of a natural extract prepared with garlic (NGE) on the quality and shelf life of tilapia fillets stored on ice for 18 days. For this purpose, NGE was prepared by homogenizing peeled garlic cloves with distilled water, which were then centrifuged to obtain the extract (NGE); then, the fish fillets were immersed in the extract and were coated in NGE. The fillets with NGE were packed in high-density polyethylene bags and stored in crushed ice for 18 days. The adenosine 5′-triphosphate (ATP) and degradation products, K-value, color, texture, water holding capacity, pH, total mesophilic count, and total volatile bases (TVB-N) were monitored during storage. The ATP content, K-value, pH, total microbial count, and TVB-N changed with respect to ice storage time, and the results between fillets with NGE and control fillets differed. In conclusion, the application of NGE increased the shelf life of fillets stored on ice by 6 days, obtaining a shelf life of 18 days on ice, which shows its potential to improve the utilization of the species. Full article
(This article belongs to the Special Issue Trends and Advances in Seafood Quality: Processing, Preservation and Safety Processes to Guarantee Food Value)
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12 pages, 289 KiB  
Article
Shelf-Life and Quality of Anchovies (Engraulis encrasicolus) Refrigerated Using Different Packaging Materials
by Angela Dambrosio, Nicoletta Cristiana Quaglia, Maria Antonietta Colonna, Flavia Capuozzo, Francesco Giannico, Simona Tarricone, Anna Caputi Jambrenghi and Marco Ragni
Fishes 2023, 8(5), 268; https://doi.org/10.3390/fishes8050268 - 18 May 2023
Cited by 1 | Viewed by 1688
Abstract
The identification of sustainable materials as an alternative to plastic is fundamental for the protection of the environment and for the safeguard of marine ecosystems. The replacement of plastic with organic materials for fish storage might affect its shelf-life due to the high [...] Read more.
The identification of sustainable materials as an alternative to plastic is fundamental for the protection of the environment and for the safeguard of marine ecosystems. The replacement of plastic with organic materials for fish storage might affect its shelf-life due to the high concentration of oxidizable fatty acids in fish flesh. This study investigated the effectiveness of two organic packaging materials, namely coconut fiber (Coc) and paper (Pap), as alternatives to the conventionally used polystyrene (Pol), on the shelf-life, hygienic parameters, and quality traits of anchovies refrigerated for one (T0), three (T1), or seven (T2) days. The hygienic quality of anchovies packaged in the organic Pap and Coc boxes was better than the traditional Pol, probably due to the higher porosity of the packaging, which allows a higher bacterial proliferation. Results of the T-BARS test showed a lower (p < 0.05) malondialdehyde concentration in fillets from the Pap group, which increased (p < 0.05) from the first to the seventh day of storage. The polyunsaturated fatty acids concentration did not differ between groups, but it decreased (p < 0.05) from T0 to T2. Coconut fiber and paper are worthy of further investigation since these packaging materials did not affect the shelf-life and fatty acid profile of anchovies during storage. Full article
(This article belongs to the Special Issue Trends and Advances in Seafood Quality: Processing, Preservation and Safety Processes to Guarantee Food Value)
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