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Moving toward a Sustainable Use of Marine Resources by Improving Seafood Quality and Security

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".

Deadline for manuscript submissions: closed (21 November 2023) | Viewed by 2256

Special Issue Editors

Institute for Biological Resources and Marine Biotechnologies, National Research Council (IRBIM-CNR), Via L. Vaccara 61, 91026 Mazara del Vallo, Italy
Interests: fishery sampling and data collections; seafood quality and traceability; novel seafood packaging techniques; microplastics in fisheries products
Special Issues, Collections and Topics in MDPI journals
Department of Functional Food Products Development (DFFPD), Wrocław University of Environmental and Life Sciences, Wrocław, Poland
Interests: food quality management; sustainable global food systems; food processing and emerging technologies; qualitative and quantitative research methods; socio-associated aspects of food technology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues, 

Moving toward a sustainable and efficient use of fishery resources implies reestablishing a compromise between the two most important idiosyncratic systems that interact in this scenario: (1) fish stock depletion and (2) the fishermen’s livelihoods. 

Thousands of scientific articles and books have been written on the first point and all have a common theme: reducing fishing activities. By contrast, scarce is the attention paid to the impact that these measures have on fishermen’s’ financial gains and their economic sustainability. 

Our pathway:

Maximizing the value of fisheries’ products represents a way (though hopefully not the only one) to compensate for the above stringent management measures and avoid an irreversible fishing crisis. 

Based on this, the present Special Issue seeks to bring together innovative research results, advancements, and novel seafood packaging–labelling techniques directed towards improvement in the quality, shelf-life, certification, traceability, and security of fishery products. 

It is believed that investing in the development of new seafood products that can satisfy a new generation of consumers who require ready-to-cook and/or time-saving products can contribute to opening new markets, to building more trust among fishery stakeholders, and (last but not least) achieving a sustainable use of marine resources. 

Dr. Gioacchino Bono
Dr. Charles Odilichukwu R. Okpala
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at 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. Sustainability 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 2400 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.


  • seafood quality
  • shelf-life and security
  • packaging techniques
  • mislabeling
  • ecolabelling
  • fishermen’s economic sustainability
  • new packaging materials

Published Papers (1 paper)

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17 pages, 3859 KiB  
Surface Decontamination and Shelf-Life Extension of Gilthead Sea Bream by Alternative Washing Treatments
Sustainability 2022, 14(10), 5887; - 12 May 2022
Viewed by 1295
The efficacy of washing and the investigation of alternative sanitizing treatments for the reduction of microbial population are major issues for fresh fish and seafood. Limited work on the effect of alternative washing media on fish, particularly gilthead sea bream, one of the [...] Read more.
The efficacy of washing and the investigation of alternative sanitizing treatments for the reduction of microbial population are major issues for fresh fish and seafood. Limited work on the effect of alternative washing media on fish, particularly gilthead sea bream, one of the important popular fish species, has been published and no industrial scaling-up has been reported. The objective of this study was to systematically evaluate the effect of surface decontamination treatments on the microbial load of fish and the quality and shelf life during subsequent chilled storage. Citric acid (200 ppm for 0–10 min), lactic acid (200 ppm for 0–10 min), and peracetic acid (0–200 ppm for 0–4 min) were tested as alternative washing media by immersion of gutted gilthead sea bream by evaluating their effect on microbial growth and physicochemical and organoleptic degradation of fish. The results of the study indicated that washing with citric (200 ppm, 10 min) and peracetic acid (200 ppm, 4 min) significantly delayed the growth of spoilage microorganisms (total viable count, Pseudomonas spp., Enterobacteriaceae spp., and H2S-producting bacteria) in gutted fish and extended the shelf life to 18 days at 0 °C, compared to 11 days without washing treatment. Appropriate handling and processing of fish and shelf-life extension may enable longer transportation and thus open new distant markets, as well as contribute to reduce food waste during transportation and storage. Full article
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