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Foods
Special Issues
Seafood Safety, Quality and Processing
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Seafood Safety, Quality and Processing

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (30 April 2019) | Viewed by 12305

Special Issue Editor

Dr. Jessica L. Jones

E-Mail Website
Guest Editor
Food and Drug Administration, Dauphin Island, AL, USA
Interests: vibrio; Vibrio parahaemolyticus; Vibrio vulnificus; seafood; pathogens; PCR; DNA; real-time PCR; bacterial fingerprinting; MLST; WGS
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue will encompass a multiple of aspects regarding the safety, quality, and processing of seafood products. Any topics pertaining to the public health aspects of seafood or its production, including prevalence of microbial or chemical hazards are welcomed. Descriptions of processing methods and their effects on quality and/or safety will also be included. Additionally, development or evaluation of methods to enumerate hazards in seafood products, monitor product quality, or assess processing technologies are encouraged. This Special Issue will include papers on all forms of seafood products, as well as all stages of pre-harvest, harvest, handling, storage, transport, and processing.

Dr. Jessica L. Jones
Guest Editor

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
  • pathogens
  • contaminants
  • quality
  • decomposition
  • fermentation
  • methods
  • harvest controls

Published Papers (3 papers)

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Research

17 pages, 314 KiB  
Article
Chemical Composition, Nutritional Value, and Safety of Cooked Female Chaceon Maritae from Namibe (Angola)
by Celso Manuel Cristovão Mandume, Narcisa M. Bandarra, Joana Raimundo, Helena Maria Lourenço, Susana Gonçalves, Marta Ventura, Inês Delgado, Andreia Rego, Carla Motta, Isabel Castanheira, Maria Leonor Nunes and Maria Paula Duarte
Foods 2019, 8(7), 227; https://doi.org/10.3390/foods8070227 - 26 Jun 2019
Cited by 9 | Viewed by 4023
Abstract
Despite being highly appreciated and consumed, the nutritional value of Chaceon maritae from Namibe (Angola) had never been studied. In the present work, edible tissues (muscle, ovaries, and hepatopancreas) of boiled female C. maritae caught off Namibe coast in two distinct seasons were [...] Read more.
Despite being highly appreciated and consumed, the nutritional value of Chaceon maritae from Namibe (Angola) had never been studied. In the present work, edible tissues (muscle, ovaries, and hepatopancreas) of boiled female C. maritae caught off Namibe coast in two distinct seasons were analyzed in terms of proximate chemical composition (fat, ash, protein, and moisture), fatty acid and amino acid profiles, cholesterol, essential minerals (macro and trace) and toxic elements. Results showed that, in both seasons, C. maritae muscle was a valuable source of protein, essential amino acids, polyunsaturated fatty acids, and essential elements, especially zinc, selenium, iodine, and copper. Ovaries and hepatopancreas are also good sources of protein, but were richer in fat, particularly when caught in October. Ovarian fat is rich in polyunsaturated fatty acids and that of hepatopancreas has higher values of monounsaturated and saturated fatty acids. Hepatopancreas and ovaries are also good sources of copper and, especially ovaries, of zinc. Moreover, in both seasons, all the edible tissues of C. maritae analyzed presented very low contents of heavy metals (mercury, cadmium, lead, and arsenic). Full article
(This article belongs to the Special Issue Seafood Safety, Quality and Processing)
12 pages, 2753 KiB  
Article
Determining the Dose of Radiation and Radurisation Effects on the Antioxidant Activity of Fish and the Thermophysical Characteristics of Fish Muscle Tissue
by Roza T. Timakova, Sergey L. Tikhonov, Nataliya V. Tikhonova and Sergey V. Shikhalev
Foods 2019, 8(4), 130; https://doi.org/10.3390/foods8040130 - 18 Apr 2019
Cited by 1 | Viewed by 3805
Abstract
The aim of this article is to develop a method for determining the dose of radiation in the processing of chilled fish and its effect on the antioxidant activity and thermophysical characteristics of muscle tissue. Radiation processing of chilled fish was performed using [...] Read more.
The aim of this article is to develop a method for determining the dose of radiation in the processing of chilled fish and its effect on the antioxidant activity and thermophysical characteristics of muscle tissue. Radiation processing of chilled fish was performed using a linear electron accelerator model LEA-10-10S2. The dose of radiation was determined by the method of electron-paramagnetic resonance. After being treated with ionizing radiation, the cooled fish meets the requirements of the technical regulations of TR TU 021/2011 “On food safety” and TR EAEU 040/2016 “On the safety of fish and fish products”. As a result of our research, a correlation was established between the area of the Electron Paramagnetic Resonance (EPR) signal and the absorbed dose of the radiation dose. We proved a decrease in the antioxidant activity of muscle tissue of fish with an increase in radiation dose. It is established that radiation treatment of chilled fish affects the thermophysical properties of muscle tissue. Full article
(This article belongs to the Special Issue Seafood Safety, Quality and Processing)
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7 pages, 210 KiB  
Article
Retail Stores Policies for Marketing of Lobsters in Sardinia (Italy) as Influenced by Different Practices Related to Animal Welfare and Product Quality
by Giuseppe Esposito, Daniele Nucera and Domenico Meloni
Foods 2018, 7(7), 103; https://doi.org/10.3390/foods7070103 - 02 Jul 2018
Cited by 3 | Viewed by 4086
Abstract
The aim of the present study was to evaluate the marketing policies of lobsters as influenced by different practices related to product quality in seven supermarkets located in Italy. Retailers were divided in two categories: large scale and medium scale. The two groups [...] Read more.
The aim of the present study was to evaluate the marketing policies of lobsters as influenced by different practices related to product quality in seven supermarkets located in Italy. Retailers were divided in two categories: large scale and medium scale. The two groups were compared to screen for differences and to assess differences in score distribution attributed to different practices related to product quality. Our results showed no statistical differences (p > 0.05) between the two categories. Lobsters were often marketed alive on ice and/or stocked for long periods in supermarket aquariums, highlighting the need to improve the specific European regulations on health, welfare, and quality at the market stage. Retail shop managers should be encouraged to develop better practices and policies in terms of marketing of lobsters. This will help in keeping the animals in good health and improve product quality at the marketing stages. Full article
(This article belongs to the Special Issue Seafood Safety, Quality and Processing)
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