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Foods
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Seafood Products: Bioactive Compounds and Quality Improvement
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Seafood Products: Bioactive Compounds and Quality Improvement

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

Deadline for manuscript submissions: closed (20 August 2021) | Viewed by 10542

Special Issue Editors

Dr. Véronique Verrez-Bagnis

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Guest Editor
Laboratoire Ecosystèmes Microbiens et Molécules Marines pour les Biotechnologies (EM3B), Ifremer, Nantes, France
Interests: seafood product quality; fish traceability; post-mortem fish protein degradation; fish parasites; marine bacteria metabolism
Special Issues, Collections and Topics in MDPI journals
Dr. Sabrina Macé

E-Mail Website
Guest Editor
Laboratoire Ecosystèmes Microbiens et Molécules Marines pour les Biotechnologies (EM3B), Ifremer, Nantes, France
Interests: seafood microbiota; spoilage; food safety and quality; ngs technologies; microbiology; molecular biology

Special Issue Information

Seafood products are one of the most perishable products on the food market, and therefore lead to important economic losses. Light food processing techniques have been used for centuries for their conservational functions (like fish smoking, marinade, salting, etc.) Today, consumers are looking for less processed products with fewer preservatives, and a transparent list of ingredients. Natural alternative preservatives such as bioactive compounds or biopreservative bacterial strains can be used to improve food product quality and to increase the shelf-life of seafood product. Those natural preservatives are added to seafood products to improve food safety and quality by inhibiting the growth of human pathogens and spoilage bacteria without damaging the organoleptic properties of the product.

Improvement of the seafood product quality also involves other different strategies, such as the development of effective packaging methods, the application of new processing technology, the use of efficient tools to assess seafood spoilage as well as the combination of several approaches. All these innovations and strategies aim to sustain the nutritive, physico-chemical and sensory properties of seafood products during their storage until the consumer’s table.

This Special Issue is therefore open to all contributions who aimed at exploring alternative ways to improve Seafood quality.

Dr. Véronique Verrez-Bagnis
Dr. Sabrina Macé
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

  • spoilage
  • fish
  • seafood
  • food preservation
  • quality
  • food process
  • packaging
  • bioactive compounds
  • bacteria
  • innovative green technologies

Published Papers (3 papers)

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Research

24 pages, 3972 KiB  
Article
Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products
by Norman Wiernasz, Frédérique Gigout, Mireille Cardinal, Josiane Cornet, Jens Rohloff, Philippe Courcoux, Evelyne Vigneau, Sigurlaug Skírnisdottír, Delphine Passerini, Marie-France Pilet and Françoise Leroi
Foods 2021, 10(11), 2517; https://doi.org/10.3390/foods10112517 - 20 Oct 2021
Cited by 8 | Viewed by 2486
Abstract
Lightly preserved seafood products, such as cold-smoked fish and fish gravlax, are traditionally consumed in Europe and are of considerable economic importance. This work aimed to compare three products that were obtained from the same batch of fish: cold-smoked salmon (CSS) stored under [...] Read more.
Lightly preserved seafood products, such as cold-smoked fish and fish gravlax, are traditionally consumed in Europe and are of considerable economic importance. This work aimed to compare three products that were obtained from the same batch of fish: cold-smoked salmon (CSS) stored under vacuum packaging (VP) or a modified atmosphere packaging (MAP) and VP salmon dill gravlax (SG). Classical microbiological analyses and 16S rRNA metabarcoding, biochemical analyses (trimethylamine, total volatile basic nitrogen (TVBN), biogenic amines, pH, volatile organic compounds (VOCs)) and sensory analyses (quantitative descriptive analysis) were performed on each product throughout their storage at a chilled temperature. The three products shared the same initial microbiota, which were mainly dominated by Photobacterium, Lactococcus and Lactobacillus genera. On day 28, the VP CSS ecosystem was mainly composed of Photobacterium and, to a lesser extent, Lactococcus and Lactobacillus genera, while Lactobacillus was dominant in the MAP CSS. The diversity was higher in the SG, which was mainly dominated by Enterobacteriaceae, Photobacterium, Lactobacillus and Lactococcus. Although the sensory spoilage was generally weak, gravlax was the most perishable product (slight increase in amine and acidic off-odors and flavors, fatty appearance, slight discoloration and drop in firmness), followed by the VP CSS, while the MAP CSS did not spoil. Spoilage was associated with an increase in the TVBN, biogenic amines and spoilage associated VOCs, such as decanal, nonanal, hexadecanal, benzaldehyde, benzeneacetaldehyde, ethanol, 3-methyl-1-butanol, 2,3-butanediol, 1-octen-3-ol, 2-butanone and 1-octen-3-one. This study showed that the processing and packaging conditions both had an effect on the microbial composition and the quality of the final product. Full article
(This article belongs to the Special Issue Seafood Products: Bioactive Compounds and Quality Improvement)
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18 pages, 2326 KiB  
Article
Quality and Safety Assessment of Edible Seaweeds Alaria esculenta and Saccharina latissima Cultivated in Scotland
by Anastasia E. Lytou, Eirini Schoina, Yunge Liu, Kati Michalek, Michele S. Stanley, Efstathios Z. Panagou and George-John E. Nychas
Foods 2021, 10(9), 2210; https://doi.org/10.3390/foods10092210 - 17 Sep 2021
Cited by 15 | Viewed by 4201
Abstract
Within Europe over the last 10 years, there has been an increase in seaweeds cultivated for human consumption. For food safety reasons, it is important to assess the microbiological and nutritional quality of the biomass. The fresh and dried edible seaweeds Alaria esculenta [...] Read more.
Within Europe over the last 10 years, there has been an increase in seaweeds cultivated for human consumption. For food safety reasons, it is important to assess the microbiological and nutritional quality of the biomass. The fresh and dried edible seaweeds Alaria esculenta and Saccharina latissima were assessed over two consecutive years for the presence of microorganisms. Seaweed samples supplied from Scotland were stored under isothermal conditions for specific time intervals depending on the sample’s condition (fresh, dried or rehydrated). During storage, microbiological analyses were performed for the enumeration of Total Viable Counts (TVC), Pseudomonas spp., Enterobacteriaceae and Bacillus spp., as well as yeasts and molds. Additionally, bacterial colonies from the Marine Agar growth medium were isolated and subjected to PCR-RAPD analysis for characterization of the bacterial diversity of seaweeds. Bacterial isolates with different fingerprint patterns were further subjected to sequencing (16S rDNA, V1–V4 region). The presence of human pathogenic bacteria was also investigated. Results showed that the initial population of TVC was differentiated depending on the year of seaweed harvest, being closer to the enumeration limit (1.0 log CFU/g) in fresh samples from 2020 and higher in samples from 2019 (6.7 and 3.9 log CFU/g in A. esculenta and S. latissima, respectively). DNA-based analysis revealed the presence of Psychrobacter, Cobetia and Pseudomonas species in A. esculenta, while Psychrobacter and Micrococcus species were present in S. latissima. Full article
(This article belongs to the Special Issue Seafood Products: Bioactive Compounds and Quality Improvement)
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15 pages, 1720 KiB  
Article
Chemical and Cellular Antioxidant Activities of In Vitro Digesta of Tilapia Protein and Its Hydrolysates
by Xiaogang Zhang, Parinya Noisa and Jirawat Yongsawatdigul
Foods 2020, 9(6), 833; https://doi.org/10.3390/foods9060833 - 25 Jun 2020
Cited by 18 | Viewed by 3280
Abstract
Production of protein hydrolysate as nutraceuticals is typically based on the activity of the hydrolysate, which might not yield the optimal activity under physiological condition due to structural modification of peptides upon gastrointestinal (GI) digestion. This study systematically compared the chemical and cellular [...] Read more.
Production of protein hydrolysate as nutraceuticals is typically based on the activity of the hydrolysate, which might not yield the optimal activity under physiological condition due to structural modification of peptides upon gastrointestinal (GI) digestion. This study systematically compared the chemical and cellular antioxidant activities of the in vitro digesta of tilapia protein and its hydrolysates prepared with various degree of hydrolysis (DH) by Alcalase. The enzymes used in the in vitro GI digestion analysis significantly contributed to the peptide content, Trolox equivalent antioxidant capacity (TEAC), and oxygen radical absorbance capacity (ORAC). Proteins and all hydrolysates were slightly digested by pepsin but hydrolyzed extensively by pancreatin. Both hydrolysate and digesta predominantly scavenged free radicals via hydrogen atom transfer (HAT). The antioxidant activities of the hydrolysates increased with the increasing DH up to 16 h of hydrolysis. However, the digesta of 10-h hydrolysate displayed the highest chemical and HepG2 cellular antioxidant activities, while the protein digesta displayed the lowest. Principal component analysis (PCA) showed that the TEAC of the digesta was positively correlated with the cellular antioxidant activity (CAA). Therefore, the production of protein hydrolysate should be optimized based on the activity of the hydrolysate digesta rather than that of hydrolysates. Full article
(This article belongs to the Special Issue Seafood Products: Bioactive Compounds and Quality Improvement)
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