Processing and Utilization of Marine Food Resources

Marine resources are very rich, known as the second granary of mankind, relying on the ocean to optimize the pattern of food production under the development of marine resources. As the core component of marine resources, the current processing, utilization and storage of marine food will cause the loss of nutrients and waste of bioactive substances in fish resources. At present, marine food are repeatedly frozen and thawed during processing and storage, which will affect the change of protein structure in fish and lead to the decline of functional quality and nutritional loss. During processing and utilization, some tissues containing good bioactive substances such as fish skin, fish bones, internal organs and other by-products are wasted, and the high-quality bioactive substances contained in these are one of the important sources for the development of functional foods. It can be seen that how to deeply process and utilize marine food resources has become a bottleneck problem plaguing the sustainable development of the aquaculture industry. Therefore, the exploration of green and efficient processing and utilization of fish resources has become an important demand and hot research issue in the industry.


This research topic aims to gather the latest research results on the processing and utilization of marine food resources, reduce the nutrient loss of marine food during processing and storage by using advanced technology methods, and efficiently extract bioactive substances to increase the utilization rate of marine food by-products. The formulation of deep processing and utilization optimization strategy and the elaboration of functional quality and nutritional changes will lay a theoretical foundation for the deep development of functional food of marine food resources.

We welcome submissions including but not limited to the following aspects:

• Novel emergent separation/extraction approaches of function ingredients from marine food resources;
• Research on new methods to improve marine food fish processing quality, such as ultrasonic assisted processing, enzyme assisted processing, high voltage pulsed electric field assisted processing, etc.;
• Research on new techniques to improve the quality of marine food resources during in storage, such as ultrasonic technology, high voltage pulsed electric field technology, freeze drying technology, etc.;
•Research on the mechanism of improving the quality of Marine food processing and storage

Article types and fees

This Research Topic accepts the following article types, unless otherwise specified in the Research Topic description:

• Brief Research Report
• Clinical Trial
• Community Case Study
• Conceptual Analysis
• Data Report
• Editorial
• FAIR² Data
• FAIR² DATA Direct Submission
• General Commentary
• ... View all formats

Articles that are accepted for publication by our external editors following rigorous peer review incur a publishing fee charged to Authors, institutions, or funders.

Article types

This Research Topic accepts the following article types, unless otherwise specified in the Research Topic description:

• Brief Research Report
• Clinical Trial
• Community Case Study
• Conceptual Analysis
• Data Report
• Editorial
• FAIR² Data
• FAIR² DATA Direct Submission
• General Commentary
• Hypothesis and Theory
• Methods
• Mini Review
• Opinion
• Original Research
• Perspective
• Policy and Practice Reviews
• Review
• Systematic Review
• Technology and Code

Keywords: Bioactive compounds, Function, Nutrition, Marine Food

Important note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.