Trends in High-Value Utilisation, Preservation and Quality Monitoring of Aquatic Products

Dear Colleagues,

Aquatic products play an essential role in the food structure, including all products derived from all aquatic animals (fish, crustaceans, molluscs, and other aquatic animals), algae (macroalgae, microalgae, and Cyanobacteria) and other aquatic products (e.g., corals and sponges) (FAO, 2024). However, the value of aquatic products has not been explored enough at present, especially by-products and low-value varieties. Aquatic products contain valuable proteins, polysaccharides, lipids, and other compounds based on their species. The measurement, extraction, preparation, activity evaluation, utilisation, and quality improvement of these constituents are meaningful to the high-value processing of aquatic products. Additionally, a portion of aquatic products is prone to spoilage due to their high content of moisture, protein, or lipid, which may decrease their edibility and processability. This issue will cover all the innovative practices for high-value processing and preservation of aquatic products. The issue of interest includes, but is not limited to, the following aspects.

Part 1.

• The target valuable compounds include proteins, peptides, polysaccharides, oligosaccharides, lipids, astaxanthin, fucoxanthin, taurine, etc.;
• Measurement of valuable compounds in aquatic products;
• Extraction/recovery of valuable compounds from aquatic products;
• Activity assay of valuable compounds in aquatic products;
• Quality assurance of valuable compounds in aquatic products;
• Application of valuable compounds in aquatic products.

Part 2.

• Factors and mechanisms of the spoilage of aquatic products;
• Microbial and chemical reactions during the preservation of aquatic products;
• Freshness monitoring during storage, transportation, and sale stages of aquatic products;
• Innovative preservation technology and alternative additives for aquatic products;
• Emerging packaging technology for aquatic products.

Dr. Yu Liu
Dr. Wei Jiang
Guest Editors

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