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Sustainability in the Seafood Chain and Impacts on Product Quality

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Environmental Sustainability and Applications".

Deadline for manuscript submissions: 1 July 2024 | Viewed by 1279

Special Issue Editors


E-Mail Website1 Website2
Guest Editor
1. IPMA, I.P—Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospection, 1495-165 Lisboa, Portugal
2. CIIMAR—Interdisciplinary Centre of Marine and Environmental Research, University of Porto, 4450-208 Matosinhos, Portugal
Interests: seafood science and technology; sustainable seafood production; processing and preservation technologies; shelf life; product quality/safety; healthy seafood.

E-Mail Website1 Website2 Website3
Guest Editor
1. IPMA, I.P - Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture, Upgrading and Bioprospection, 1495-165 Lisboa, Portugal
2. CIIMAR - Interdisciplinary Centre of Marine and Environmental Research, University of Porto, 4450-208 Matosinhos, Portugal
Interests: Seafood science and technology; quality of fish/shellfish/macroalgae (wild and farmed); innovative technologies for fish/shellfish/seafood processing/preservation; effect of rearing conditions, feeding strategies and slaughter methods on the final quality of farmed fish; safe and healthy seafood; sustainable seafood production; cell-based fish fillets; seafood analysis (sensory and physicochemical)
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Special Issue Information

Dear Colleagues,

According to the United Nations, fundamental changes in the way that societies produce and consume food are essential to achieve global sustainable development. Fisheries and aquaculture are a key global food production system, and an increase in aquatic food production is necessary to provide a growing population with healthy and nutritious products. However, ensuring food production, distribution and consumption in a way that is socially, economically and environmentally sustainable is one of the main challenges of this century and requires a rational and effective use of resources, including water and energy as well as reduction in food waste.  

In this context, this Special Issue is dedicated to papers that focus on (1) strategies applied in seafood supply chains (from harvesting to commercialization) to increase sustainability, and (2) their impact on product quality.

In this Special Issue, original research articles and reviews are welcomed. Research areas include (but are not limited to) the following themes:

  • Sustainable harvesting and production of marine resources (wild and farmed);
  • Sustainable industrial development of seafood products: processing, packaging and preservation technologies;
  • Quality characterization of seafood products, e.g., physicochemical characteristics (nutritional profile) and sensory properties;
  • System analysis methods, including life cycle assessment and management.

We look forward to receiving your contributions.

Dr. Helena Oliveira
Dr. Amparo Goncalves
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. 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.

Keywords

  • fishing gears
  • slaughter methods
  • food processing
  • food packaging
  • food preservation and shelf life
  • physicochemical properties
  • nutritional profile
  • sensory properties
  • life cycle assessment

Published Papers (1 paper)

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Research

23 pages, 5079 KiB  
Article
Supply Chain-Based Coral Conservation: The Case of Mozuku Seaweed Farming in Onna Village, Okinawa
by Reiko Omoto, Masato Uehara, Daigo Seki and Masaru Kinjo
Sustainability 2024, 16(7), 2713; https://doi.org/10.3390/su16072713 - 26 Mar 2024
Viewed by 923
Abstract
Blue foods, including seaweed, have been overlooked in food systems analysis and policy-making due to a lack of available data. However, seaweed cultivation is gaining attention as a restorative aquaculture that could contribute to ocean health by serving as blue carbon or nurturing [...] Read more.
Blue foods, including seaweed, have been overlooked in food systems analysis and policy-making due to a lack of available data. However, seaweed cultivation is gaining attention as a restorative aquaculture that could contribute to ocean health by serving as blue carbon or nurturing seagrass beds. Commercial restorative aquaculture may provide market-based solutions for improving ocean health. The Onna Village Fisheries Cooperative producers have been restoring corals, knowing empirically that when the coral weakens, the yield of Mozuku seaweed drops. Furthermore, measures taken to reduce red soil run-off prevent the reduction in Mozuku quality and quantity and protect seagrass beds, since Mozuku cultivators have continued to use them as an important nursery. The fishery cooperative and the seaweed processing company, Igeta Takeuchi Co., Ltd., have jointly developed high-quality Mozuku that is resistant to climate change and extreme weather conditions through strain selection. Based on this case, this paper examines the following questions: (1) What quality assurance technique is necessary to continue restorative aquaculture as a market-based solution over the long term? (2) What social platforms and communication channels are available to stakeholders to maintain restorative aquaculture in the long run? To answer these questions, Japanese consumer cooperatives that established “the Mozuku Fund” are also examined. This case study of Mozuku highlights how the sustainability and quality of marine products are maintained throughout the whole supply chain, focusing on the power of the Japanese consumers’ cooperative. Full article
(This article belongs to the Special Issue Sustainability in the Seafood Chain and Impacts on Product Quality)
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