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Foods
Special Issues
Processing, Preservation and Analysis of Seafood Products
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Processing, Preservation and Analysis of Seafood Products

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 17966

Special Issue Editor

Prof. Dr. Ioannis S. Boziaris

E-Mail Website
Guest Editor
Lab of Marketing and Technology of Aquatic Products and Foods, Dept. of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Volos, Greece
Interests: food microbiology; food safety; food quality; food preservation; seafood

Special Issue Information

Dear Colleagues,

Fisheries and aquaculture are very important for the provision of food, income, and livelihoods for hundreds of millions of people worldwide and it is predicted that it will contribute significantly to food security and nutrition for 9.7 billion people by 2050. However, up to 35% of seafood produced globally each year is wasted due to pre- or post-harvesting problems, including handling, processing, storage, and distribution steps, usually related to safety or spoilage aspects. This Special Issue presents up-to-date knowledge regarding current and emerging technologies in aquatic food processing and preservation, with advances in analyses towards safety, shelf-life extension, quality assurance, and detection of adulteration. By developing and employing innovative approaches, researchers can provide new knowledge of seafood technology and analytical or management tools to benefit individuals, industries, and communities involved in the seafood industry supply. This Special Issue welcomes original research articles and reviews related to this topic.

Prof. Ioannis S. Boziaris
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
  • Seafood preservation
  • Seafood safety
  • Seafood spoilage
  • Seafood quality
  • Seafood authenticity

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Published Papers (4 papers)

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Research

17 pages, 885 KiB  
Article
Development of a Home Meal Replacement Product Containing Braised Mackerel (Scomber japonicus) with Radish (Raphanus sativus)
by Gabriel Tirtawijaya, Seung Rok Kim, Woo Hee Cho, Jae Hak Sohn, Jin-Soo Kim and Jae-Suk Choi
Foods 2021, 10(5), 1135; https://doi.org/10.3390/foods10051135 - 19 May 2021
Cited by 8 | Viewed by 3640
Abstract
The coronavirus disease pandemic has contributed to increasing convenience in food preferences. Home meal replacement (HMR) products are ready-to-eat, -cook, or -heat foods, providing convenience for consumers. We developed a HMR product containing mackerel as a protein- and lipid-rich source using various food-processing [...] Read more.
The coronavirus disease pandemic has contributed to increasing convenience in food preferences. Home meal replacement (HMR) products are ready-to-eat, -cook, or -heat foods, providing convenience for consumers. We developed a HMR product containing mackerel as a protein- and lipid-rich source using various food-processing technologies to maintain its nutritional content and prolong shelf life. The HMR product contained mackerel, radish, and sauce in a ratio of 5:1:4. Raw frozen mackerels were thawed by using a high-frequency defroster before being braised using a superheated steam roaster. Response surface methodology was employed to obtain the optimal heating conditions of 181 °C for 9 min. The final test HMR product was packed in a polypropylene plastic bowl prior to freezing at −35 °C for 1 h using a quick freezing system. The HMR product developed using these technologies exhibited stable microbiological and chemical properties for 90 days of storage. Sensory scores gradually decreased with increasing storage temperature and time. Protein content in the HMR product was 13%, 40% of which comprised essential amino acids; lipid content was 13.4%, 18% of which was composed of docosahexaenoic acid. The HMR product can preserve its quality and is considered safe for consumption for up to 40 months of storage at −18 °C. Full article
(This article belongs to the Special Issue Processing, Preservation and Analysis of Seafood Products)
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17 pages, 1480 KiB  
Article
Diversity and Antimicrobial Activity towards Listeria spp. and Escherichia coli among Lactic Acid Bacteria Isolated from Ready-to-Eat Seafood
by Jelena Stupar, Ingunn Grimsbo Holøymoen, Sunniva Hoel, Jørgen Lerfall, Turid Rustad and Anita Nordeng Jakobsen
Foods 2021, 10(2), 271; https://doi.org/10.3390/foods10020271 - 29 Jan 2021
Cited by 13 | Viewed by 3727
Abstract
Biopreservation is a food preservation technology using microorganisms and/or their inherent antimicrobial metabolites to inhibit undesirable microorganisms. The aim of the present study was to explore the diversity and antimicrobial activity of lactic acid bacteria (LAB) strains (n = 99) isolated from [...] Read more.
Biopreservation is a food preservation technology using microorganisms and/or their inherent antimicrobial metabolites to inhibit undesirable microorganisms. The aim of the present study was to explore the diversity and antimicrobial activity of lactic acid bacteria (LAB) strains (n = 99) isolated from ready-to-eat (RTE) seafood (cold-smoked salmon (CSS), gravlax, and sushi) towards two strains of Listeria monocytogenes (CCUG 15527, F11), Listeria innocua (CCUG 15531) and Escherichia coli (CCUG 38079). The LAB strains were assigned to five different genera (Carnobacterium spp., Lactobacillus spp., Leuconostoc spp., Weissella spp., and Enterococcus sp.) by sequencing a 1150 bp stretch of the 16S rRNA gene. A significant association between the seafood source and the distribution of LAB genera was found (p < 0.001), of which Leuconostoc spp. were most prevalent in sushi and Carnobacterium sp. and Lactobacillus sp. were most frequently isolated from CSS and gravlax. Antimicrobial activity among the LAB was significantly affected by LAB genera (F= 117.91, p < 0.001, one-way ANOVA), product of origin (F = 3.47, p < 0.05), and target (F = 4.64, p = 0.003). LAB isolated from sushi demonstrated a significantly higher antimicrobial effect than LAB from CSS and gravlax (p < 0.05). In general, a significantly higher antimicrobial activity was found towards Listeria spp. than E. coli (p < 0.05). However, Leuconostoc spp. demonstrated similar antimicrobial effects towards E. coli and Listeria spp., except for L. monocytogenes F11 being more sensitive (p < 0.05). This study suggested that seafood-derived LAB strains could be selected for technological application in RTE seafood systems. Full article
(This article belongs to the Special Issue Processing, Preservation and Analysis of Seafood Products)
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22 pages, 3956 KiB  
Article
A Best–Worst Measure of Attitudes toward Buying Seabream and Seabass Products: An Application to the Island of Gran Canaria
by Javier Cantillo, Juan Carlos Martín and Concepción Román
Foods 2021, 10(1), 90; https://doi.org/10.3390/foods10010090 - 5 Jan 2021
Cited by 3 | Viewed by 2522
Abstract
Attitudes are important key drivers that affect consumers’ seafood consumption. The present investigation used a best–worst scaling approach to measure the level of importance and satisfaction of consumers’ attitudes towards the purchase of seabream and seabass in Gran Canaria (Spain). The investigation also [...] Read more.
Attitudes are important key drivers that affect consumers’ seafood consumption. The present investigation used a best–worst scaling approach to measure the level of importance and satisfaction of consumers’ attitudes towards the purchase of seabream and seabass in Gran Canaria (Spain). The investigation also compared the results of the best–worst scaling (BWS) approach with those of the traditional Likert-scale method and offers a different perspective of the results using an Importance–Satisfaction Analysis (ISA). The results indicate that the most important attributes concerned the hygiene and safety of the product, the health benefits, the freshness, the taste and the nutrients. At the same time, these attributes were ranked as those which satisfied consumers the most. However, some of the results obtained from the methodologies differed. The results suggest that, in the Likert-scale task, respondents might be overstating the importance and satisfaction of the attributes; while in the BWS, consumers were forced to evaluate a trade-off in the selection of the best and worst attributes in each scenario, so the task impeded, in principle, to define every attribute as very important and providing a high satisfaction. As a result, we consider that BWS offers more reliable and clearer results than traditional Likert-scale experiments. Full article
(This article belongs to the Special Issue Processing, Preservation and Analysis of Seafood Products)
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31 pages, 2697 KiB  
Article
Chemical Compositional Changes in Over-Oxidized Fish Oils
by Austin S. Phung, Gerard Bannenberg, Claire Vigor, Guillaume Reversat, Camille Oger, Martin Roumain, Jean-Marie Galano, Thierry Durand, Giulio G. Muccioli, Adam Ismail and Selina C. Wang
Foods 2020, 9(10), 1501; https://doi.org/10.3390/foods9101501 - 20 Oct 2020
Cited by 24 | Viewed by 6924
Abstract
A recent study has reported that the administration during gestation of a highly rancid hoki liver oil, obtained by oxidation through sustained exposure to oxygen gas and incident light for 30 days, causes newborn mortality in rats. This effect was attributed to lipid [...] Read more.
A recent study has reported that the administration during gestation of a highly rancid hoki liver oil, obtained by oxidation through sustained exposure to oxygen gas and incident light for 30 days, causes newborn mortality in rats. This effect was attributed to lipid hydroperoxides formed in the omega-3 long-chain polyunsaturated fatty acid-rich oil, while other chemical changes in the damaged oil were overlooked. In the present study, the oxidation condition employed to damage the hoki liver oil was replicated, and the extreme rancidity was confirmed. A detailed analysis of temporal chemical changes resulting from the sustained oxidative challenge involved measures of eicosapentaenoic acid/docosahexaenoic acid (EPA/DHA) omega-3 oil oxidative quality (peroxide value, para-anisidine value, total oxidation number, acid value, oligomers, antioxidant content, and induction time) as well as changes in fatty acid content, volatiles, isoprostanoids, and oxysterols. The chemical description was extended to refined anchovy oil, which is a more representative ingredient oil used in omega-3 finished products. The present study also analyzed the effects of a different oxidation method involving thermal exposure in the dark in contact with air, which is an oxidation condition that is more relevant to retail products. The two oils had different susceptibility to the oxidation conditions, resulting in distinct chemical oxidation signatures that were determined primarily by antioxidant protection as well as specific methodological aspects of the applied oxidative conditions. Unique isoprostanoids and oxysterols were formed in the over-oxidized fish oils, which are discussed in light of their potential biological activities. Full article
(This article belongs to the Special Issue Processing, Preservation and Analysis of Seafood Products)
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