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Foods
Special Issues
Innovative Technologies for Food Preservation and Microorganism Inactivation
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Innovative Technologies for Food Preservation and Microorganism Inactivation

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Packaging and Preservation".

Deadline for manuscript submissions: closed (31 January 2024) | Viewed by 1903

Special Issue Editor

Dr. Jaewoo Bai

E-Mail Website
Guest Editor
Department of Food Science and Technology, Division of Applied Food System, Seoul Women’s University, Seoul 01797, Republic of Korea
Interests: antibiotics-resistant bacteria; biofilm; meat products; food safety; food quality; endolysin; foodborne pathogen detection
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In the 21st century, the food industry is facing various environmental changes. In particular, during and after the COVID-19 era, the food industry continues to be threatened by various pathogenic bacteria, viruses, and unidentified microorganisms. In addition, the types of new foods available are becoming more diverse. Accordingly, in the food industry, there is a demand for the development of new technologies to effectively control various microorganisms while minimizing the impact on food quality. This Special Issue will cover diverse innovative technologies, including physical and biological treatments to enhance food safety as well as food quality.

Dr. Jaewoo Bai
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

  • food sterilization
  • food safety
  • food quality
  • foodborne pathogens
  • food spoilage microorganism
  • new food category
  • detection
  • biocontrol agents

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Published Papers (1 paper)

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Research

23 pages, 2286 KiB  
Article
Improvement of Microbial Quality, Physicochemical Properties, Fatty Acids Profile, and Shelf Life of Basa (Pangasius bocourti) Fillets during Chilling Storage Using Pepsin, Rosemary Oil, and Citric Acid
by Raghda A. Abd El-Fatah, Mahmoud A. Rozan, Hamid M. Ziena, Kálmán Imre, Adriana Morar, Viorel Herman and Heba H.S. Abdel-Naeem
Foods 2023, 12(22), 4170; https://doi.org/10.3390/foods12224170 - 19 Nov 2023
Cited by 1 | Viewed by 1622
Abstract
Meat discoloration, lipid oxidation, and undesirable texture are inevitable phenomena in basa fish fillets during storage, which in turn limits their exportation as well as decreases consumer acceptability. In addition, increasing consumers’ requirements for high-quality, minimally processed, and ready-to-cook fish fillets with an [...] Read more.
Meat discoloration, lipid oxidation, and undesirable texture are inevitable phenomena in basa fish fillets during storage, which in turn limits their exportation as well as decreases consumer acceptability. In addition, increasing consumers’ requirements for high-quality, minimally processed, and ready-to-cook fish fillets with an extended shelf-life is a great challenge, particularly with lifestyle changes. Accordingly, this study aimed to improve the quality, lipid stability, fatty acid profile, and lipid nutritional quality indices (LNQI) of basa fish fillets during chilling storage at 4 °C for 15 days using pepsin enzyme (E, 0.1%), rosemary oil (R, 0.5%), citric acid (CA, 0.5%), and their combination (0.1% E + 0.5% R; 0.1% E + 0.5% CA; and 0.1% E + 0.5% R + 0.5% CA). Our results revealed that all treated samples exhibited a significant increase in protein content, a significant decrease in fat content, and a marked reduction in pH, total volatile base nitrogen (TVBN), thiobarbituric acid (TBA), free fatty acids, and shear force (SF) values in comparison to control ones. Moreover, significant improvements in sensory scores, color stability, fatty acid profile, LNQI, and microbial quality of all treated samples were observed. Such findings were more pronounced in samples treated with a mixture of pepsin, rosemary, and citric acid (TVBN: 2.04 vs. 6.52 mg%; TBA: 0.40 vs. 2.68 mg malonaldehyde/Kg; and SF: 8.58 vs. 19.51 Kgf). Based on the obtained results, there was an extension for the shelf life of all treated basa fish fillet samples, especially in samples treated with a mixture of pepsin, rosemary, and citric acids when compared with the control samples (˃15 days versus 10 days). Additionally, eucalyptol, camphor, isoborneol, and α-pinene are the main components of rosemary, with great antioxidant and antimicrobial activity. In conclusion, the mixture of pepsin, rosemary, and citric acid can be applied easily in the seafood industry and at the household level to provide ready-to-cook fish fillets of high quality with great health benefits. Full article
(This article belongs to the Special Issue Innovative Technologies for Food Preservation and Microorganism Inactivation)
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