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Foods
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Advance in Processing, Package and Storage Technology for Aquatic Products
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Advance in Processing, Package and Storage Technology for Aquatic Products

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

Deadline for manuscript submissions: closed (5 February 2024) | Viewed by 4125

Special Issue Editors

Dr. Weiqing Lan

E-Mail Website
Guest Editor
College of Food Sciences and Technology, Shanghai Ocean University, Shanghai, China
Interests: preservation technology of aquatic products; extraction and utilization of natural products
Dr. Xiaohong Sun

E-Mail Website
Guest Editor
College of Food Sciences and Technology, Shanghai Ocean University, Shanghai, China
Interests: food safety; extraction and utilization of natural products

Special Issue Information

Dear Colleagues,

Discovering functional natural ingredients from edible mushroom for protecting human/animal health against food poisoning and bacterial infection - We studied and discovered antimicrobial properties of natural ingredients from edible fungi (such as Dictyophora indusiata and Dictyophora echinovolvata) on foodborne pathogens (such as E. coli O157:H7, L. monocytogenes, Salmonella Typhimurium, Staphylococcus aureus and Vibrio parahaemolyticus). We are investigating the specific compounds of the mushroom that contribute to the significant antimicrobial effects.

Development of some technologies based on nucleic acid for the detection of microbe in seafood - We have developed a Loop mediated isothermal amplification (LAMP) method for rapid detection of Vibrio parahaemolyticus. The assay performs with a single temperature step at 60 ℃ for 1 hr, and the detection of LAMP reaction can be done by judging the presence of accumulated precipitate after centrifugation as well as visual judgment of turbidity. Thus, it allows one-step identification without usage of any other expensive equipment or specialized reagents. This method is expected to be a very useful seafood defense technology.

Extraction and utilization of natural products - Focusing on the demand for natural fresh-keeping active substances in the fresh-keeping of aquatic products, the optimization of extraction process conditions of natural active substances such as ginkgo leaves, bamboo leaves, green tea, rosemary and oregano was carried out to study the influence of different extraction methods on their active ingredients and extraction rate. The action mechanism of natural active substances on specific spoilage bacteria was researched to provide a theoretical basis for their application in food processing and preservation.

Preservation technology of aquatic products - In view of the problem in the circulation of aquatic products in China, the treatment technologies such as controlled atmosphere, ultra-high pressure, ultrasound, ice temperature, fluidized ice, biological fresh-keeping agent, etc. have been carried out to influence the quality change of aquatic products during circulation. Focused on the research on the mechanism of specific spoilage bacteria causing spoilage during the circulation of aquatic products, and built a shelf-life prediction model to provide technical guidance for enterprises.

Dr. Weiqing Lan
Dr. Xiaohong Sun
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

  • natural products
  • preservation technology
  • aquatic products
  • natural active substances
  • specific spoilage bacteria

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Published Papers (3 papers)

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Research

13 pages, 5049 KiB  
Article
Prevention of the Quality Degradation of Antarctic Krill (Euphausia superba) Meal through Two-Stage Drying
by Yao Zheng, Shuaishuai Zhang, Liu Yang, Banghong Wei and Quanyou Guo
Foods 2024, 13(11), 1706; https://doi.org/10.3390/foods13111706 - 29 May 2024
Cited by 2 | Viewed by 688
Abstract
To achieve a krill meal of high quality, a two-stage drying involving hot-air drying and vacuum drying was investigated. Five experimental groups were established according to the different drying conditions in the second stage, including 95 °C and 101 kPa, 95 °C and [...] Read more.
To achieve a krill meal of high quality, a two-stage drying involving hot-air drying and vacuum drying was investigated. Five experimental groups were established according to the different drying conditions in the second stage, including 95 °C and 101 kPa, 95 °C and 60 kPa, 75 °C and 101 kPa, 75 °C and 60 kPa, and 75 °C and 20 kPa. The results showed that reducing the drying temperature and vacuum pressure in the second stage had a significant impact on the drying characteristics, sensory quality, and bioactive compounds of krill meal. Among all five groups, the drying condition of 75 °C and 60 kPa maintained a high drying rate while preserving a phospholipid content of 30.01 mg/kg and an astaxanthin content of 37.41 mg/kg. It also effectively reduced the isomerization of astaxanthin and the oxidation of unsaturated fatty acids. These results suggested that the two-stage drying method may contribute to the production of high-quality krill meal. Full article
(This article belongs to the Special Issue Advance in Processing, Package and Storage Technology for Aquatic Products)
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12 pages, 3601 KiB  
Article
GC-MS, GC-IMS, and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Prepared Using Different Cooking Methods
by Qiuhan Chen, Xuebo Yang, Pengzhi Hong, Meijiao Liu, Zhuyi Li, Chunxia Zhou, Saiyi Zhong and Shouchun Liu
Foods 2024, 13(3), 390; https://doi.org/10.3390/foods13030390 - 25 Jan 2024
Cited by 4 | Viewed by 1818
Abstract
The cooking method is extremely important for the production of low-salt, wet-marinated, fermented golden pomfret because it strongly influences its flavor components and organoleptic quality. There are also significant differences in flavor preferences in different populations. The present study analyzed differences in the [...] Read more.
The cooking method is extremely important for the production of low-salt, wet-marinated, fermented golden pomfret because it strongly influences its flavor components and organoleptic quality. There are also significant differences in flavor preferences in different populations. The present study analyzed differences in the aroma characteristics of wet-marinated fermented golden pomfret after boiling, steaming, microwaving, air-frying, and baking using a combination of an electronic nose, GC-IMS, and SPME-GC-MS. Electronic nose PCA showed that the flavors of the boiled (A), steamed (B), and microwaved (C) treatment groups were similar, and the flavors of the baking (D) and air-frying (E) groups were similar. A total of 72 flavor compounds were detected in the GC-IMS analysis, and the comparative analysis of the cooked wet-marinated and fermented golden pomfret yielded a greater abundance of flavor compounds. SPME-GC-MS analysis detected 108 flavor compounds, and the results were similar for baking and air-frying. Twelve key flavor substances, including hexanal, isovaleraldehyde, and (E)-2-dodecenal, were identified by orthogonal partial least-squares discriminant analysis (OPLS-DA) and VIP analysis. These results showed that the cooking method could be a key factor in the flavor distribution of wet-marinated fermented golden pomfret, and consumers can choose the appropriate cooking method accordingly. The results can provide theoretical guidance for the more effective processing of fish products and the development of subsequent food products. Full article
(This article belongs to the Special Issue Advance in Processing, Package and Storage Technology for Aquatic Products)
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13 pages, 4113 KiB  
Article
Synergistic Effect of Combined Treatment with Allicin and Antioxidant of Bamboo Leaves and Preservation of Bullfrogs (Lithobates catesbeiana) during Refrigeration Storage
by Weiqing Lan, Bingjie Zhang, Jintao Du, Shengyun Zhu, Xiao Xu and Jing Xie
Foods 2023, 12(18), 3467; https://doi.org/10.3390/foods12183467 - 18 Sep 2023
Viewed by 1031
Abstract
The effects of allicin and antioxidant of bamboo leaves (AOB) on the quality of bullfrogs (Lithobates catesbeiana) during refrigerated storage (4 °C) were investigated. The quality changes in samples treated with deionized water (CK), allicin solution (All), antioxidant of bamboo leaves [...] Read more.
The effects of allicin and antioxidant of bamboo leaves (AOB) on the quality of bullfrogs (Lithobates catesbeiana) during refrigerated storage (4 °C) were investigated. The quality changes in samples treated with deionized water (CK), allicin solution (All), antioxidant of bamboo leaves (AOB), and allicin solution combined with AOB solution (AA) in microbiological, physicochemical, and sensory evaluation were analyzed, respectively. The results demonstrated that combination treatment inhibited the increase in total viable counts, delayed the decrease in amino acid content, and retarded the sensory deterioration. Preservative treatment has an inhibitory effect on the early storage of PBC, which can reduce PBC by about 1.0 log CFU/g. The reduction in thiobarbituric acid (TBA) content and total volatile basic nitrogen (TVB-N) content indicated that combination treatment could better restrain the lipid oxidation and degradation of protein than the CK group and single-treatment group. In addition, the TVB-N content in the AA group still did not exceed the threshold on the 14th day. As a consequence, combination treatment prolonged the shelf life of bullfrogs for another six days. Therefore, allicin and AOB with excellent antioxidant and antimicrobial activity could be an effective approach to delay the biochemical reaction of refrigerated bullfrogs. This study has provided a potential approach for increasing the shelf life of bullfrogs and preserving their quality during refrigerated storage. Full article
(This article belongs to the Special Issue Advance in Processing, Package and Storage Technology for Aquatic Products)
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