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Aquatic Foods Preservation and Processing and By-Product Efficient Utilization
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Aquatic Foods Preservation and Processing and By-Product Efficient Utilization

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Foods of Marine Origin".

Deadline for manuscript submissions: closed (29 March 2024) | Viewed by 5645

Special Issue Editor

Prof. Dr. Luyun Cai

E-Mail Website
Guest Editor
College of Biosystems Engineering and Food Science, Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China
Interests: aquatic foods; functional component; targeted delivery; storage and transportation; green processing
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The quality of aquatic foods has been a topic of great interest among researchers, producers, professionals of the seafood industry, and consumers due to accumulating information regarding the relationship between health and this category of foods, a topic which is being increasingly focused on. In this sense, new opportunities have emerged for the development of strategies aiming to produce healthier aquatic foods that also preserve or improve safety, shelf life, and sensory attributes. The aquatic food-processing industry produces large amounts of by-products, such as blood, bones, skins, and intestines. This mass represents approximately half of the live weight of the aquatic foods. Natural extracts and functional ingredients from aquatic foods also play central roles in this context.

This Special Issue aims to publish works of any kind concerning the processing and utilization of various aquatic foods and by-products of both traditional (physical, chemical) methods of processing and novel technologies (biotechnology). The characterization of products prepared from by-products is welcomed. Contributions including applications of prepared products in food, cosmetics, pharmacy, medicine, and other areas of our lives are also suitable for this Special Issue.

Prof. Dr. Luyun Cai
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

  • aquatic foods
  • preservation
  • processing
  • by-products
  • efficient utilization

Published Papers (5 papers)

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Research

15 pages, 1286 KiB  
Article
The Cryoprotective Effect of an Antifreeze Collagen Peptide Complex Obtained by Enzymatic Glycosylation on Tilapia
by Shouchun Liu, Luyao Zhang, Zhuyi Li, Jing Chen, Yinyu Zhang, Xuebo Yang, Qiuhan Chen, Hongying Cai, Pengzhi Hong, Chunhua Zhu and Saiyi Zhong
Foods 2024, 13(9), 1319; https://0-doi-org.brum.beds.ac.uk/10.3390/foods13091319 - 25 Apr 2024
Viewed by 183
Abstract
Antifreeze peptides have become effective antifreeze agents for frozen products, but their low quantity of active ingredients and high cost limit large-scale application. This study used the glycosylation of fish collagen peptides with glucosamine hydrochloride catalyzed by transglutaminase to obtain a transglutaminase-catalyzed glycosylation [...] Read more.
Antifreeze peptides have become effective antifreeze agents for frozen products, but their low quantity of active ingredients and high cost limit large-scale application. This study used the glycosylation of fish collagen peptides with glucosamine hydrochloride catalyzed by transglutaminase to obtain a transglutaminase-catalyzed glycosylation product (TGP) and investigate its antifreeze effect on tilapia. Compared with the blank group, the freshness (pH value of 6.31, TVB-N value of 21.7 mg/100 g, whiteness of 46.28), textural properties (especially hardness and elasticity), and rheological properties of the TGP groups were significantly improved. In addition, the protein structures of the samples were investigated using UV absorption and fluorescence spectroscopy. The results showed that the tertiary structure of the TGP groups changed to form a dense polymer. Therefore, this approach can reduce the denaturation and decomposition of muscle fibers and proteins in fish meat more effectively and has a better protective effect on muscle structure and protein aggregation, improving the stability of fish meat. This study reveals an innovative method for generating antifreeze peptides by enzymatic glycosylation, and glycosylated fish collagen peptide products can be used as new and effective green antifreeze agents in frozen foods. Full article
(This article belongs to the Special Issue Aquatic Foods Preservation and Processing and By-Product Efficient Utilization)
14 pages, 2326 KiB  
Article
Incorporation of Prosopis cineraria Extract Improved the Mechanical, Barrier and Antioxidant Properties but Not the Antibacterial Activity of Tigertooth croaker Fish Scale Gelatin Film
by Zeinab Kord, Ali Taheri, Mostafa Ghaffari and Salim Sharifian
Foods 2024, 13(4), 538; https://0-doi-org.brum.beds.ac.uk/10.3390/foods13040538 - 09 Feb 2024
Viewed by 679
Abstract
Scale gelatin films derived from croaker fish and infused with Prosopis (Prosopis cineraria) extract (PE) at concentrations of 0.3% and 0.7% were produced. A control film, void of extract, was employed for comparative purposes. The thickness of each film was found [...] Read more.
Scale gelatin films derived from croaker fish and infused with Prosopis (Prosopis cineraria) extract (PE) at concentrations of 0.3% and 0.7% were produced. A control film, void of extract, was employed for comparative purposes. The thickness of each film was found to be statistically insignificant (p > 0.05). The results show that the highest solubility (78.57 ± 3.57%) was found for the glycerol film, and the least permeability was found for the water vapor (0.74 ± 0.09 ×10−10g s−1m−1Pa−1); however, the water vapor permeability (WVP) and water solubility (WS) of the films that contained PE were considerably lower than those of the control film (p < 0.05). In contrast to the control film, those infused with 0.7% PE exhibited exceptional UV-barrier properties (>99%) and favorable thermal characteristics. The highest and lowest antioxidant activities were found for the 7% Prosopis cineraria extract (56.96 ± 2.6%) and the glycerol film (40.66 ± 2.46%), respectively. No antibacterial activity was observed in these films. Microscopic pictures showed that all three films had a uniform and plain surface. Fourier transform infrared spectroscopy–attenuated total reflectance (FTIR–ATR) analysis revealed distinct amide bands and protein–polyphenol interactions within the films that contained the extract. Full article
(This article belongs to the Special Issue Aquatic Foods Preservation and Processing and By-Product Efficient Utilization)
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17 pages, 2400 KiB  
Article
The Sous Vide Cooking of Mediterranean Mussel (Mytilus galloprovincialis): Safety and Quality Assessment
by Giovanni Luca Russo, Antonio Luca Langellotti, Gabriele Buonocunto, Sharon Puleo, Rossella Di Monaco, Aniello Anastasio, Valeria Vuoso, Giorgio Smaldone, Marco Baselice, Federico Capuano, Francesca Garofalo and Paolo Masi
Foods 2023, 12(15), 2900; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12152900 - 30 Jul 2023
Cited by 1 | Viewed by 989
Abstract
This study involves an investigation of the effects of various cooking temperatures, freeze–thaw processes, and food preservatives on the quality and shelf-life of sous vide Mediterranean mussels. Cooking temperatures of 80 °C or above significantly improved the microbiological quality, with bacterial counts remaining [...] Read more.
This study involves an investigation of the effects of various cooking temperatures, freeze–thaw processes, and food preservatives on the quality and shelf-life of sous vide Mediterranean mussels. Cooking temperatures of 80 °C or above significantly improved the microbiological quality, with bacterial counts remaining within the acceptability range for human consumption even after 21 days of refrigerated storage. Fast freezing followed by slow thawing preserved the highest moisture content, potentially improving texture. Sensory analysis revealed that refrigerated sous vide mussels maintained a comparable taste to freshly cooked samples. Frozen samples reheated via microwaving exhibited more intense flavour than pan-reheated or fresh mussels. Food additives, including citric acid, potassium benzoate, and potassium sorbate, alone or in combination with grape seed oil, significantly reduced total volatile basic nitrogen and thiobarbituric acid-reactive substances during 28 days of storage, indicating decreased spoilage and lipid oxidation. Mussels with a combination of these additives registered a nitrogen content as low as 22 mg of N/100g after 28 days, well below the limit of acceptability (<35 mg of N/100g). Food additives also inhibited bacterial growth, with mesophilic bacteria count below 3.35 Log CFU/g after 28 days, compared with 5.37 Log CFU/g in control samples. This study provides valuable insights for developing optimal cooking and preservation methods for sous vide cooked seafood, underscoring the need for further research on optimal cooking and freeze–thaw protocols for various seafood types. Full article
(This article belongs to the Special Issue Aquatic Foods Preservation and Processing and By-Product Efficient Utilization)
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20 pages, 773 KiB  
Article
Microbial and Physico-Chemical Characterization of Cold Smoked Sea Bass (Dicentrarchus labrax), a New Product of Fishery
by Michela Pellegrini, Lucilla Iacumin, Jelka Pleadin, Greta Krešić, Elisabetta Orecchia, Andrea Colautti, Ana Vulić, Nina Kudumija, Cristian Bernardi and Giuseppe Comi
Foods 2023, 12(14), 2685; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12142685 - 12 Jul 2023
Cited by 1 | Viewed by 1438
Abstract
The aim of this study was to investigate the microbial and physico-chemical characteristics of cold smoked sea bass (CSSB), a novel italian fish product. The microbiological analyses showed the presence of bacterial contamination from the raw material, the environment, and the production process. [...] Read more.
The aim of this study was to investigate the microbial and physico-chemical characteristics of cold smoked sea bass (CSSB), a novel italian fish product. The microbiological analyses showed the presence of bacterial contamination from the raw material, the environment, and the production process. The microbial spoilage population was dominated by lactic acid bacteria (LAB) associated with Gram-negative fermenting bacteria, including Photobacterium phosphoreum and psychrotrophic Enterobacteriaceae. Brochotrix thermospacta and Aeromonas spp. were also present; in contrast, mould and yeast were not detected (<2 CFU/g). High levels (6–7 log CFU/g) of LAB and total bacteria count (TBC) were observed from day 45 of storage; however, their presence does not seem to have influenced the total volatile basic nitrogen (TVB-N), which always remained below 35 mg N/100 g. Consequently, the product is acceptable until day 60 of storage, considering that the malonaldehyde index (TBARS) was lower than 6.5 nmol/g. Pathogenic bacteria such as Salmonella spp. and Listeria monocytogenes were not detected. Currently, there is a growing demand for seafood due to its high quality and nutritional value. Cold smoked sea bass offers a source of macro- and micronutrients essential for the proper functioning of the human body. It is also rich in protein and omega-3 fatty acids. The WHO and FAO evaluated the benefits and risks and concluded that there is convincing evidence of health benefits from fish consumption, such as a reduction in the risk of heart failure and improved neurodevelopment in infants and young children when fish is consumed by the mother before and during pregnancy. The CSSB analysed in this study demonstrated to have health benefits due to long-chain omega-3 PUFAs and other nutrients, such as proteins, minerals, and vitamin D, which are sometimes difficult to obtain from other sources. The results show that CSSB has a high nutritional value and excellent microbial quality. Full article
(This article belongs to the Special Issue Aquatic Foods Preservation and Processing and By-Product Efficient Utilization)
15 pages, 1312 KiB  
Article
Development of a Ready-to-Eat Fish Product Enriched with Fish Oil Entrapped in a κ-Carrageenan Egg White Fish Protein Hydrolysate Dry Powder
by María Carmen Gómez-Guillén, Selene Pérez-García, Ailén Alemán, María Elvira López-Caballero, Carmen G. Sotelo and María Pilar Montero
Foods 2023, 12(11), 2272; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12112272 - 05 Jun 2023
Cited by 2 | Viewed by 1872
Abstract
This work describes the development of a ready-to-eat (RTE) product based on an equal mixture of fish mince from three undervalued fish species with different fat contents and protein gelling capacity, which was enriched with fish oil entrapped in a κ-carrageenan egg white [...] Read more.
This work describes the development of a ready-to-eat (RTE) product based on an equal mixture of fish mince from three undervalued fish species with different fat contents and protein gelling capacity, which was enriched with fish oil entrapped in a κ-carrageenan egg white fish protein hydrolysate powder, obtained by either spray drying (SD) or heat drying (HD) at 80 °C (HD80). Previously, the spray-dried (SD) powder and heat-dried powders obtained at 45 °C, 60 °C and 80 °C (HD45, HD60 and HD80) were characterised in terms of water solubility, lipid oxidation (TBARS), hygroscopicity and ζ potential. All HD powders showed higher hygroscopicity and lower TBARS than the SD powder. The dry powder was incorporated into a blend composed of salt-ground batter and raw mince to improve binding and textural properties. Changes in water-holding capacity, colour, shear strength and microorganisms were monitored during the processing steps. The RTE product presented a high protein content and a noticeable amount of long-chain ω-3 fatty acids. The use of undervalued fish species together with fish oil and a protein hydrolysate from fish waste contribute to improving the sustainability of fishery resources, being conducive to obtaining a potentially functional RTE product. Full article
(This article belongs to the Special Issue Aquatic Foods Preservation and Processing and By-Product Efficient Utilization)
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