Aquatic products are a vital global source of high-quality protein and essential fatty acids but are highly perishable, posing significant challenges for storage and distribution. Traditional preservation techniques often fail to adequately prevent microbial growth, oxidation, and quality degradation, highlighting the need for innovative approaches. Emerging technologies—including nanotechnology, biopreservation, intelligent packaging, and advanced physical methods—offer promising alternatives. Nanotechnology enhances shelf life and antimicrobial efficacy through functional materials such as nanopackaging and nanoemulsions. Biopreservation employs natural microorganisms and bacteriocins, providing sustainable, safe solutions for spoilage and oxidation control. Intelligent packaging incorporates sensors to monitor freshness indicators like pH and volatile nitrogen, enabling real-time quality tracking and waste reduction. Physical preservation methods, including cold plasma, magnetic field-assisted freezing, and pulsed electric fields, offer non-thermal ways to suppress microbial activity and maintain muscle integrity. While these technologies have demonstrated significant potential, further research is essential to improve quality consistency and industrial scalability.
This Research Topic aims to explore and evaluate the impacts of advanced preservation technologies, particularly focusing on nanotechnology, biopreservation, and intelligent packaging, on the quality of muscle in seafood preservation. The objective includes examining the mechanisms by which these technologies prevent spoilage, extend shelf life, and maintain both the nutritional and sensory attributes of seafood. By synthesizing current research and identifying potential synergies among these technologies, the goal is to derive insights that will guide the development of more proficient preservation strategies.
Key focus includes, but not limited to: 1. Applications of nanotechnology: studying nanomaterials that can enhance the freshness of aquatic products, e.g. the role of nanopackaging in extending shelf life and maintaining muscle quality. 2. The role of biopreservation technologies: assessing the effectiveness of biopreservatives (e.g., lactic acid bacteria and their metabolites) in inhibiting the growth of spoilage bacteria in aquatic products, prolonging shelf life and improving muscle quality 3. Innovations in smart packaging technologies: exploring the application of smart packaging systems, such as sensor tags that can monitor the freshness of aquatic products, in monitoring and maintaining muscle quality in real time. 4. Application of plasma and electromagnetic field technology: studying the mechanism of action of physical technologies such as cold plasma, magnetic field assisted freezing and pulsed electric field in aquatic product preservation, and evaluate their effects in inhibiting microbial growth, controlling ice crystal formation, improving muscle fiber structure and enhancing sensory quality.
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