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Seafood: Processing, Preservation, Nutrition, Marketing, and Policy
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Seafood: Processing, Preservation, Nutrition, Marketing, and Policy

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

Deadline for manuscript submissions: closed (25 February 2024) | Viewed by 5296

Special Issue Editors

Dr. Tao Huang

E-Mail Website
Guest Editor
College of Food and Pharmaceutical Sciences, Ningbo University, China
Interests: gelatin; hydrogels; edible film; nanomaterials preservation
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Wenge Yang

E-Mail Website
Guest Editor
College of Food and Pharmaceutical, Ningbo University, Ningbo, China
Interests: food chemistry of seafood; preservation processing and high-value utilization of seafood; food safety and quality control; food nutrition and efficacy factors of seafood

Special Issue Information

Dear Colleagues,

Seafood is considered to be an important part of a balanced diet because it can provide us with essential nutrients, including proteins, unsaturated fatty acids, and minerals. However, problems continue to emerge due to the rapidly increased processing, preservation, and consumption of seafood all around the world. Significant research is still needed to promote the processing and preservation progress of seafood, developing high-quality seafood products. The relationship of seafood nutrition and health still attracts a lot of interest among researchers and consumers. To maintain a healthy seafood industry and obtain a better understanding of the processing and safety of seafood, we are launching this Special Issue. All studies related to these topics are welcome.

Dr. Tao Huang
Prof. Dr. Wenge Yang
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

  • seafood 
  • processing technology 
  • preservation technology 
  • nutrition and health 
  • quality 
  • marketing 
  • policy

Published Papers (5 papers)

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Research

14 pages, 2994 KiB  
Article
Price Forecasting of Marine Fish Based on Weight Allocation Intelligent Combinatorial Modelling
by Daqing Wu, Binfeng Lu and Zinuo Xu
Foods 2024, 13(8), 1202; https://doi.org/10.3390/foods13081202 - 15 Apr 2024
Viewed by 568
Abstract
China is a major player in the marine fish trade. The price prediction of marine fish is of great significance to socio-economic development and the fisheries industry. However, due to the complexity and uncertainty of the marine fish market, traditional forecasting methods often [...] Read more.
China is a major player in the marine fish trade. The price prediction of marine fish is of great significance to socio-economic development and the fisheries industry. However, due to the complexity and uncertainty of the marine fish market, traditional forecasting methods often struggle to accurately predict price fluctuations. Therefore, this study adopts an intelligent combination model to enhance the accuracy of food product price prediction. Firstly, three decomposition methods, namely empirical wavelet transform, singular spectrum analysis, and variational mode decomposition, are applied to decompose complex original price series. Secondly, a combination of bidirectional long short-term memory artificial neural network, extreme learning machine, and exponential smoothing prediction methods are applied to the decomposed results for cross-prediction. Subsequently, the predicted results are input into the PSO–CS intelligence algorithm for weight allocation and to generate combined prediction results. Empirical analysis is conducted using data illustrating the daily sea purchase price of larimichthys crocea in Ningde City, Fujian Province, China. The combination prediction accuracy with PSO–CS weight allocation is found to be higher than that of single model predictions, yielding superior results. With the implementation of weight allocation intelligent combinatorial modelling, the prediction of marine fish prices demonstrates higher accuracy and stability, enabling better adaptation to market changes and price fluctuations. Full article
(This article belongs to the Special Issue Seafood: Processing, Preservation, Nutrition, Marketing, and Policy)
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15 pages, 306 KiB  
Article
Metal Content, Fatty Acid and Vitamins in Commercially Available Canned Fish on the Bulgarian Market: Benefit–Risk Ratio Intake
by Katya Peycheva, Veselina Panayotova, Tatyana Hristova, Albena Merdzhanova, Diana Dobreva, Tonika Stoycheva, Rositsa Stancheva, Patrizia Licata and Francesco Fazio
Foods 2024, 13(6), 936; https://doi.org/10.3390/foods13060936 - 19 Mar 2024
Viewed by 806
Abstract
Today, the distribution and consumption of canned products have become widespread due to the convenience of using processed fish products. This study aims to evaluate elements of toxicological concern and essential elements (Cd, Al, Cu, Cr, Mn, Fe, Pb, Ni, and Zn), the [...] Read more.
Today, the distribution and consumption of canned products have become widespread due to the convenience of using processed fish products. This study aims to evaluate elements of toxicological concern and essential elements (Cd, Al, Cu, Cr, Mn, Fe, Pb, Ni, and Zn), the fatty acid composition, and the fat-soluble vitamin and antioxidant pigment contents of various canned fish products purchased on the Bulgarian market. The estimated weekly intake and human health benefit–risk ratio based on metal elements and n-3 LC-PUFA contents in canned fish products were assessed. The contents of the analyzed elements in the canned samples were found to be below the limits set by various health organizations. Al was detected in only one sample. The profile of fatty acids showed that the canned fish had high PUFA/SFA ratios, EPA + DHA contents and low SFA, AI and TI values. The analyzed canned fish contained significant contents of fat-soluble vitamins. The Atlantic bonito in a jar sample was characterized by a high percentage of vitamin A (26.7% RDI) and vitamin D3 (142% RDI) per 100 g portion. The calculated EWI value shows that the consumption of canned fish products did not present any risk. The benefit–risk ratio indicates that the canned fish species are safe for human consumption, except for one sample regarding Cr. Full article
(This article belongs to the Special Issue Seafood: Processing, Preservation, Nutrition, Marketing, and Policy)
16 pages, 342 KiB  
Article
To Eat or Not to Eat?—Food Safety Aspects of Essential Metals in Seafood
by József Lehel, Márta Magyar, Péter Palotás, Zsolt Abonyi-Tóth, András Bartha and Péter Budai
Foods 2023, 12(22), 4082; https://doi.org/10.3390/foods12224082 - 10 Nov 2023
Viewed by 1265
Abstract
The popularity of seafoods is high due to their superb dietary properties and healthy composition. However, it is crucial to understand whether they adequately contribute to our essential nutritional needs. Small amounts of essential metals are indispensable in the human body to proper [...] Read more.
The popularity of seafoods is high due to their superb dietary properties and healthy composition. However, it is crucial to understand whether they adequately contribute to our essential nutritional needs. Small amounts of essential metals are indispensable in the human body to proper physiological functioning; their deficiency can manifest in various sets of symptoms that can only be eliminated with their intake during treatment or nutrition. However, the excessive consumption of metals can induce undesirable effects, or even toxicosis. Shellfish, oyster, and squid samples were collected directly from a fish market. After sample preparation, the concentration of essential metals (cobalt, chromium, copper, manganese, molybdenum, nickel, and zinc) was detected by Inductively Coupled Plasma Optical Emission Spectrometry. The results were analyzed statistically using ANOVA and two-sample t-tests. The average concentration of the investigated essential elements and the calculated burden based on the consumption were below the Recommended Dietary Allowances and Tolerable Upper Intake Levels. Based on these results, the trace element contents of the investigated seafoods do not cover the necessary recommended daily intake of them, but their consumption poses no health hazard due to their low levels. Full article
(This article belongs to the Special Issue Seafood: Processing, Preservation, Nutrition, Marketing, and Policy)
22 pages, 6998 KiB  
Article
Development and Quality Characteristics of Elderly-Friendly Pulpo a La Gallega Prepared Using Texture-Modified Octopus (Octopus vulgaris) Arms
by Sang-In Kang, Jin-Soo Kim, Sun-Young Park, Seok-Min Lee, Mi-Soon Jang, Jae-Young Oh and Jae-Suk Choi
Foods 2023, 12(18), 3343; https://doi.org/10.3390/foods12183343 - 6 Sep 2023
Cited by 2 | Viewed by 1089
Abstract
Considering the need for developing new senior-friendly processed seafood, this study aimed to develop octopus pulpo with high preference and excellent quality characteristics for elderly individuals by optimizing the vinegar immersion and sous vide softening treatment conditions for octopus (Octopus vulgaris) [...] Read more.
Considering the need for developing new senior-friendly processed seafood, this study aimed to develop octopus pulpo with high preference and excellent quality characteristics for elderly individuals by optimizing the vinegar immersion and sous vide softening treatment conditions for octopus (Octopus vulgaris) arms. The optimal sous vide heating temperature (70.0–100.0 °C), time (69.5–170.5 min), and vinegar concentration (0.2–0.8%) were established using response surface methodology (RSM). The pulpo prototype was produced using an octopus arm softened under optimal conditions and seasoned with a potato and olive oil sauce. The physicochemical and nutritional properties of the prototype were evaluated, followed by sensory evaluation and safety assessments. The hardness of softened octopuses obtained by 0.48% vinegar immersion and sous vide treatment (84.3 °C, 139.8 min), determined using RSM, was 394.5 × 1000 N/m2, showing a reduction of 83.0%; this was confirmed by electron microscopic observation. The texture of the pulpo prototype with softened octopus arms showed the highest preference (8.4 points) and high physicochemical and nutritional properties. Overall, the octopus pulpo a La Gallega prototype produced using texture-modified octopus arms was suitable for consumption by elderly people with chewing disorders and could help improve their quality of life. Full article
(This article belongs to the Special Issue Seafood: Processing, Preservation, Nutrition, Marketing, and Policy)
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Graphical abstract

11 pages, 1909 KiB  
Article
Complex Modification Orders Alleviate the Gelling Weakening Behavior of High Microbial Transglutaminase (MTGase)-Catalyzed Fish Gelatin: Gelling and Structural Analysis
by Kaiyuan Su, Wanyi Sun, Zhang Li, Tao Huang, Qiaoming Lou and Shengnan Zhan
Foods 2023, 12(16), 3027; https://doi.org/10.3390/foods12163027 - 11 Aug 2023
Viewed by 960
Abstract
In this paper, the effects of different modification orders of microbial transglutaminase (MTGase) and contents of pectin (0.1–0.5%, w/v) on the gelling and structural properties of fish gelatin (FG) and the modification mechanism were studied. The results showed that the [...] Read more.
In this paper, the effects of different modification orders of microbial transglutaminase (MTGase) and contents of pectin (0.1–0.5%, w/v) on the gelling and structural properties of fish gelatin (FG) and the modification mechanism were studied. The results showed that the addition of pectin could overcome the phenomenon of high-MTGase-induced lower gelling strength of gelatin gels. At a low pectin content, the modification sequences had non-significant influence on the gelling properties of modified FG, but at a higher pectin content (0.5%, w/v), P0.5%-FG-TG had higher gel strength (751.99 ± 10.9 g) and hardness (14.91 ± 0.33 N) values than those of TG-FG-P0.5% (687.67 ± 20.98 g, 12.18 ± 0.45 N). Rheology analysis showed that the addition of pectin normally improved the gelation points and melting points of FG. The structural results showed that the fluorescence intensity of FG was decreased with the increase in pectin concentration. Fourier transform infrared spectroscopy analysis indicated that the MTGase and pectin complex modifications could influence the secondary structure of FG, but the influenced mechanisms were different. FG was firstly modified by MTGase, and then pectin (P-FG-TG) had the higher gelling and stability properties. Full article
(This article belongs to the Special Issue Seafood: Processing, Preservation, Nutrition, Marketing, and Policy)
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