Submit to Foods Review for Foods Propose a Special Issue

Journal Browser

► Journal Browser

Special Issue "Seafood: Quality, Shelf Life and Sensory Attributes"

Print Special Issue Flyer
Special Issue Editors
Special Issue Information
Keywords
Published Papers

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

Deadline for manuscript submissions: closed (30 June 2023) | Viewed by 13794

Share This Special Issue

Special Issue Editor

Dr. Kriton Grigorakis

E-Mail Website
Guest Editor

Hellenic Centre for Marine Research, 46.7 km Athinon-Souniou Ave, 19013 Anavyssos, Greece
Interests: aquaculture; food science; agricultural philosophy
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Seafood is an important element of our diets. The latest FAO “State of World Fisheries and Aquaculture” document in 2020 mentioned that 156 million tonnes of seafood was destined for human consumption, and a 122% rise in total food fish has been recorded between the years 1990 and 2018.

The aforementioned numbers dictate the importance of ensuring the safety and nutritional quality of seafood.

The concept of seafood quality can be considered as a synthesis of five pillars: 1) safety, namely the hygienic quality of food; 2) healthfulness, i.e., the nutritional quality; 3) satisfaction, a term mainly including the sensory characteristics of the food (appearance, aroma, taste, and texture); 4) serviceability (ease of use, ability to process, and price); and 5) freshness (prevailing in highly perishable foods such as most seafood, where 10-50% of all products have to be rejected due to post-slaughter spoilage).

This Special Issue aims to gather quality articles covering any aspect of seafood quality and also to address issues relating the seafood quality and food security to the sustainability of seafood production in the contemporary climate-changing environment.

Dr. Kriton Grigorakis
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

fish
seafood
sensory quality
freshness
safety
nutrition
sustainability

Published Papers (10 papers)

Download All Papers

Research

Open AccessArticle

Toward Sustainable and Healthy Fish Products—The Role of Feeding and Preservation Techniques

Stelios Karapanagiotis

Phelly Vasilaki

Massimiliano Petracci

Pietro Rocculi

Alessandra Bordoni

and

Francesco Capozzi

Foods 2023, 12(16), 2991; https://doi.org/10.3390/foods12162991 - 08 Aug 2023

Viewed by 56

Abstract

Fish is a fundamental component of the human diet, and in the near future the proportion of aquatic foods originating from aquaculture production is expected to increase to over 56%. The sustainable growth of the aquaculture sector involves the use of new sustainable raw materials as substitutes for traditional fishmeal and fish oil ingredients, but it is crucial that the substitution maintains the nutritional value of the fish meat. In addition, the preservation of the nutritional value should be a mandatory requirement of new technologies that extend the shelf life of fish. In this context, we evaluated the impact of a newly formulated feed and three preservation treatments (brine, pulsed electric field (PEF), and PEF plus brine) on the fatty acid composition and protein and lipid digestibility of sea bass fillets. In non-digested fillets, although slightly reduced by the newly formulated feed (standard = 2.49 ± 0.14; newly formulated = 2.03 ± 0.10) the n-3/n-6 PUFA ratio indicated good nutritional value. The preservation treatments did not modify the fatty acid content and profile of non-digested fillets. Conversely, protein and lipid digestibility were not affected by the different diets but were significantly reduced by brine, with or without PEF, while PEF alone had no effect. Overall, our results indicated that the newly formulated feed containing 50% less fishmeal is a good compromise between the sustainability and nutritional value of cultivated seabass, and PEF is a promising preservation technology deserving of further study. Full article

(This article belongs to the Special Issue Seafood: Quality, Shelf Life and Sensory Attributes)

► Show Figures

Figure 1

Open AccessArticle

Consumer Perception of Freshness and Volatile Composition of Fresh Gilthead Seabream and Seabass in Active Packaging with and without CO₂-Emitting Pads

and

Foods 2023, 12(3), 505; https://doi.org/10.3390/foods12030505 - 21 Jan 2023

Viewed by 1384

Abstract

Active packaging with CO₂-emitters (pads) has recently been used for shelf-life extension of fresh fish. The aim of this study was to identify consumer attitudes towards fresh fish packaging, to examine whether Greek consumers prefer active packaging with pad over active packaging without pad, to investigate any perceived differences in the sensory freshness of the fish, and to relate consumer perception to volatile composition of fish fillets. In total, 274 consumers participated in the study which included freshness sensory evaluation of gilthead seabream (Sparus aurata) and seabass (Dicentrarchus labrax), whole-gutted and filleted, raw and cooked, at high quality and at the end of high-quality shelf-life. Samples were packed under modified atmosphere either with a pad or without. Results showed that consumers preferred packages with pads, especially at the end of high quality shelf-life. They perceived raw samples packed with a pad to be fresher and closer to the ideal product, and also had a higher purchase intention towards them. Cooked samples were not perceived differently. Consumers’ perception was in accordance with the GC-MS findings in the volatile compounds that function as freshness or spoilage indicators. Most participants were positive towards fresh fish packaging although they usually buy unpacked fresh fish. Our results suggest that active packaging with CO₂ emitters contribute to freshness preservation and that it has a positive potential in the Greek market. Full article

(This article belongs to the Special Issue Seafood: Quality, Shelf Life and Sensory Attributes)

► Show Figures

Figure 1

Open AccessArticle

Mineral Content (Essential and Toxic Elements) of Squid Flesh Is Affected by Maceration with Sodium Salts and Vacuum-Cooking

Celia Lucas

Faustina Fernández

and

Sancho Bañón

Foods 2022, 11(22), 3688; https://doi.org/10.3390/foods11223688 - 17 Nov 2022

Viewed by 798

Abstract

Maceration with sodium salts is applied to irmprove water holding capacity in squid-based products. The aim of this work was to determine how the mineral content of squid flesh is affected by maceration and further vacuum-cooking. Atlantic squids (Loligo vulgaris) from two fisheries (FAO areas No. 47 and 34) were sampled. Macrominerals (g/100 g) present in raw flesh were Na, Mg, P, S, K and Ca, while microminerals accounting for >1 mg/kg were Zn, Si, Sr, Fe, Cu, Al and Mn. As a result of maceration (3 + 1.5% w: w NaCl+ Na citrate) and vacuum-cooking (at 65 °C for 20 min), some squid minerals was removed. The levels of Cd and As were reduced by half, while Na content increased from 0.28 to 0.49 g/100 g. Maceration with sodium salts generally led to minerals leaching (except for Na) with the medium. Further cooking produced additional losses of most of the minerals present in macerated squid (except Pb and Cd). Squid microminerals were hardly removed with the cooking juice. The consumption of macerated-cooked squid covered > 10% of the recommended dietary intake for Na, P, Zn, Mg and Mn, while health risks were almost negligible and mainly concerned Cd (up to 14% of the probable tolerable weekly intake). The combination of both treatments involves certain loss of most of the essential minerals but also contributes to reducing toxicological risks related to mineral intake through squid products. Full article

(This article belongs to the Special Issue Seafood: Quality, Shelf Life and Sensory Attributes)

► Show Figures

Figure 1

Open AccessArticle

Application of Fourier Transform Infrared (FT-IR) Spectroscopy, Multispectral Imaging (MSI) and Electronic Nose (E-Nose) for the Rapid Evaluation of the Microbiological Quality of Gilthead Sea Bream Fillets

Maria Govari

Paschalitsa Tryfinopoulou

Efstathios Z. Panagou

and

George-John E. Nychas

Foods 2022, 11(15), 2356; https://doi.org/10.3390/foods11152356 - 06 Aug 2022

Cited by 3 | Viewed by 1292

Abstract

The potential of Fourier transform infrared (FT-IR) spectroscopy, multispectral imaging (MSI), and electronic nose (E-nose) was explored in order to determine the microbiological quality of gilthead sea bream (Sparus aurata) fillets. Fish fillets were maintained at four temperatures (0, 4, 8, and 12 °C) under aerobic conditions and modified atmosphere packaging (MAP) (33% CO₂, 19% O₂, 48% N₂) for up to 330 and 773 h, respectively, for the determination of the population of total viable counts (TVC). In parallel, spectral data were acquired by means of FT-IR and MSI techniques, whereas the volatile profile of the samples was monitored using an E-nose. Thereafter, the collected data were correlated to microbiological counts to estimate the TVC during fish fillet storage. The obtained results demonstrated that the partial least squares regression (PLS-R) models developed on FT-IR data provided satisfactory performance in the estimation of TVC for both aerobic and MAP conditions, with coefficients of determination (R²) for calibration of 0.98 and 0.94, and root mean squared error of calibration (RMSE_C) values of 0.43 and 0.87 log CFU/g, respectively. However, the performance of the PLS-R models developed on MSI data was less accurate with R² values of 0.79 and 0.77, and RMSE_C values of 0.78 and 0.72 for aerobic and MAP storage, respectively. Finally, the least satisfactory performance was observed for the E-nose with the lowest R² (0.34 and 0.17) and the highest RMSE_C (1.77 and 1.43 log CFU/g) values for aerobic and MAP conditions, respectively. The results of this work confirm the effectiveness of FT-IR spectroscopy for the rapid evaluation of the microbiological quality of gilthead sea bream fillets. Full article

(This article belongs to the Special Issue Seafood: Quality, Shelf Life and Sensory Attributes)

► Show Figures

Figure 1

Open AccessArticle

Astaxanthin Extract from Shrimp (Trachypenaeus curvirostris) By-Products Improves Quality of Ready-to-Cook Shrimp Surimi Products during Frozen Storage at −18 °C

and

Foods 2022, 11(14), 2122; https://doi.org/10.3390/foods11142122 - 17 Jul 2022

Cited by 2 | Viewed by 1515

Abstract

The effects of astaxanthin extract (AE) from shrimp by-products on the quality and sensory properties of ready-to-cook shrimp surimi products (RC-SSP) during frozen storage at −18 °C were investigated. Changes in 2-thiobarbituric acid reactive substances (TBARS) value, sulfhydryl groups, carbonyls, salt-soluble protein content, textural properties, color, and sensory quality over specific storage days were evaluated. The AE from shrimp by-products contained 4.49 μg/g tocopherol and 23.23 μg/g astaxanthin. The shrimp surimi products supplemented with 30 g/kg AE had higher redness values and greater overall acceptability and texture properties after cooking (p < 0.05). AE showed higher oxidative stability in RC-SSP than the control, as evidenced by lower TBARS and carbonyl content, and higher sulfhydryl and salt-soluble protein content. AE from shrimp by-products had positive effects on the antioxidant activity and color difference of RC-SSP, and could be used as a potential multifunctional additive for the development of shrimp surimi products. Full article

(This article belongs to the Special Issue Seafood: Quality, Shelf Life and Sensory Attributes)

► Show Figures

Figure 1

Open AccessArticle

Raw and Cooked Quality of Gilthead Seabream Fillets (Sparus aurata, L.) after Mild Processing via Osmotic Dehydration for Shelf Life Extension

Niki Alexi

Konstantina Sfyra

Eugenia Basdeki

Evmorfia Athanasopoulou

Aikaterini Spanou

Marios Chryssolouris

and

Theofania Tsironi

Foods 2022, 11(14), 2017; https://doi.org/10.3390/foods11142017 - 07 Jul 2022

Cited by 1 | Viewed by 897

Abstract

The current study aimed to explore the effects of mild processing for shelf-life extension on the raw an-d cooked quality of gilthead seabream fillets stored at 2 °C. Control and Treated (via osmotic dehydration) fillets were sampled at the beginning (D1), middle (D5) and end (D7) of commercial shelf life. The raw quality was evaluated via the quality index method (QIM), microbial measurements and for D1 through tetrad discrimination testing. The cooked quality was evaluated for the same samples via sensory descriptive analyses with a trained panel. The tetrad results indicated similar characteristics between treatments for raw fillets on D1 and a 29% shelf-life extension for Treated fillets vs. the Control ones, defined by Quality Index Method and microbial measurements. The raw quality was reflected in the cooked quality of the tissue, with the Treated fillets exhibiting less intense spoilage-related sensory attributes as well as enhanced or retained freshness-related attributes throughout storage, when compared to the Control ones. A range of treatment induced sensory characteristics, partly associated to Maillard reactions, were developed in the Treated fillets. Overall, the treatment affected positively both the raw and cooked quality of the fillet, showing promising results as a shelf-life extension method for fish fillet preservation. Full article

(This article belongs to the Special Issue Seafood: Quality, Shelf Life and Sensory Attributes)

► Show Figures

Figure 1

Open AccessArticle

The Effect of Different Freshness of Raw Material on Lipid Quality and Sensory Acceptance of Canned Sardines

Zuzana Reblová

Santiago P. Aubourg

and

Jan Pokorný

Foods 2022, 11(13), 1987; https://doi.org/10.3390/foods11131987 - 05 Jul 2022

Cited by 3 | Viewed by 1496

Abstract

We studied how storing fresh sardines (Sardina pilchardus) on ice for 0–15 days would affect lipid quality and sensory acceptance after the sardines were later canned. Average moisture and diacylglycerol contents showed a decreasing trend during storage time for sardines stored for to 0–10 days and an increasing trend for samples stored for 13–15 days. Total lipid and triacylglycerol average values increased with storage time of 0–10 days. In contrast, sardines stored for 13–15 days showed decreased values of lipids and triacylglycerols. Increased storage times also led to increased average saturated fatty acid (STFA) content and browning and decreased polyunsaturated fatty acid (PUFA) values and PUFA/STFA and ω3/ω6 ratios. Notably, the effect of storage time on PUFA/STFA and ω3/ω6 ratios and browning development was found significant (p < 0.05). Sensory descriptors revealed only slight quality differences with previous storage on ice for 0-10 days. In contrast, a substantial (p < 0.05) decrease (appearance and texture) was detected in samples corresponding to a 13–15-day period, such samples being considered unacceptable. Storage on ice not exceeding 10 days is recommended for sardines before being shipped to canneries for further processing. Furthermore, the use of efficient storage including preserving technologies would be desirable. Full article

(This article belongs to the Special Issue Seafood: Quality, Shelf Life and Sensory Attributes)

► Show Figures

Figure 1

Open AccessArticle

Changes in Volatile Composition of Cape Hake Fillets under Modified Atmosphere Packaging Systems during Cold Storage

Umezuruike Linus Opara

Tobi Fadiji

Oluwafemi James Caleb

and

Adebanji Olasupo Oluwole

Foods 2022, 11(9), 1292; https://doi.org/10.3390/foods11091292 - 29 Apr 2022

Cited by 1 | Viewed by 1414

Abstract

Fresh ready-to-cook fish fillets are susceptible to loss of freshness and accumulation of off-odour due to accelerated microbial spoilage. Suboptimal storage temperature and packaging conditions accelerate this process, limiting the economic potential. This study investigated the effects of modified atmosphere packaging (MAP) and storage temperature (0 °C and 4 °C) on the volatile compounds (VOCs) of Cape hake (Merluccius capensis) fish fillets as a predictor of shelf life and quality. Fresh Cape hake fillets were packaged under active modified atmosphere (40% CO₂ + 30% O₂ + 30% N₂) and passive modified atmosphere (0.039% CO₂ + 20.95% O₂ + 78% N₂) with or without an absorbent pad and stored at 0 °C and 4 °C for 12 d. The results obtained demonstrated that changes in VOCs and concentration were significantly (p < 0.05) influenced by MAP conditions, storage temperature and duration. A total of 16 volatiles were identified in the packaged Cape hake fillets: 4 primary VOCs and 12 secondary VOCs. The spoilage VOCs identified include tri-methylamine (TMA) (ammonia-like), esters (sickeningly sweet) and sulphur group (putrid). The concentration of secondary VOCs increased continuously during storage. Active-MA-packaged fillets performed better and had lower TMA values of 0.31% at 0 °C on day 12 in comparison to 7.22% at 0 °C under passive on day 6. Ethyl acetate was detected in passive-MA-packaged fillets stored at 0 °C on day 3, and the levels increased to 3.26% on day 6, while active-MA-packaged fillets maintained freshness. This study showed that in conjunction with TMA, VOCs such as esters and sulphur-related compounds could be used as spoilage markers for Cape hake fish fillets. Full article

(This article belongs to the Special Issue Seafood: Quality, Shelf Life and Sensory Attributes)

► Show Figures

Figure 1

Open AccessArticle

Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish (Siniperca chuatsi) Fermentation

and

Foods 2022, 11(7), 944; https://doi.org/10.3390/foods11070944 - 25 Mar 2022

Cited by 10 | Viewed by 2104

Abstract

Spontaneous fermentation is a critical processing step that determines the taste quality of fermented mandarin fish (Siniperca chuatsi). Here, untargeted metabolomics using ultra-high-performance liquid chromatography coupled with Q Exactive tandem mass spectrometry was employed to characterize the taste-related metabolite profiles during the fermentation of mandarin fish. The results demonstrated that the taste profiles of mandarin fish at different stages of fermentation could be distinguished using an electronic tongue technique. Sixty-two metabolites, including amino acids, small peptides, fatty acids, alkaloids, and organic acids, were identified in fermented mandarin fish samples. Additional quantitative analysis of amino acids revealed glutamic acid and aspartic acid as significant contributors to the fresh flavor. Furthermore, the Kyoto Encyclopedia of Genes and Genomes pathway enrichment analysis revealed that amino acid metabolism was the dominant pathway throughout the fermentation process. This study provides a scientific and theoretical reference for the targeted regulation of the quality of fermented mandarin fish. Full article

(This article belongs to the Special Issue Seafood: Quality, Shelf Life and Sensory Attributes)

► Show Figures

Figure 1

Open AccessArticle

Effects of Ultrasound-Assisted Vacuum Impregnation Antifreeze Protein on the Water-Holding Capacity and Texture Properties of the Yesso Scallop Adductor Muscle during Freeze–Thaw Cycles

and

Foods 2022, 11(3), 320; https://doi.org/10.3390/foods11030320 - 24 Jan 2022

Cited by 4 | Viewed by 1853

Abstract

The effect of antifreeze protein (AFP) on the water-holding capacity (WHC) and texture properties of the Patinopecten yessoensis adductor muscles during freeze–thaw cycles (FTCs) were evaluated based on three impregnation methods: general impregnation (GI), vacuum impregnation (VI), and ultrasound-assisted VI (US-VI). The WHC, texture properties, and tissue microstructure were all evaluated. Results showed that the WHC and texture properties of adductor muscle were significantly improved in the VI and US-VI groups during FTCs (p < 0.05). The WHC of the adductor muscle in the US-VI group was maximally enhanced in terms of yield (6.63%), centrifugal loss, cooking loss, and T₂₂. The US-VI group of the adductor muscle had the optimal chewiness and springiness compared to others, and the shear force and hardness were most effectively enhanced by VI. The growth and recrystallization of ice crystals in the frozen adductor muscle were significantly inhibited by VI and US-VI. The average cross-sectional area and roundness of ice crystals in the US-VI group were decreased by 61.89% and increased by 22.22% compared with those of the control, respectively. The partial least squares regression (PLSR) model further confirmed that the WHC and texture properties of the adductor muscle were correlated appreciably with the degree of modification of ice crystal morphology through the AFP. Full article

(This article belongs to the Special Issue Seafood: Quality, Shelf Life and Sensory Attributes)

► Show Figures

Figure 1

Journal Menu

Journal Browser

Special Issue "Seafood: Quality, Shelf Life and Sensory Attributes"

Share This Special Issue

Special Issue Editor

Special Issue Information

Keywords

Published Papers (10 papers)

Research

Further Information

Guidelines

MDPI Initiatives

Follow MDPI