Innovative Fish-Based Food Products: Volume II

Fish and seafood play a fundamental role in global food security, providing high-quality protein, essential fatty acids, vitamins, minerals, and other bioactive compounds associated with human health. At the same time, changing consumer preferences, sustainability concerns, and the growing demand for convenient, nutritious, and value-added foods are creating new challenges and opportunities for the seafood sector.Innovation in fish-based food products extends far beyond the development of new formulations. It encompasses advances in ingredient selection, processing technologies, preservation strategies, nutritional enhancement, product quality, consumer acceptance, and sustainable utilization of aquatic resources. Increasing attention is also being given to the valorization of fish processing by-products and co-products, as well as to the development of clean-label and functional foods that meet the expectations of modern consumers.Importantly, innovation begins with the quality of the raw material. Therefore, this Research Topic also welcomes studies investigating how aquaculture practices, transport, pre-slaughter management, animal welfare, and processing conditions influence the physicochemical, microbiological, nutritional, technological, and sensory quality of fish and seafood products.This Research Topic welcomes original research articles and reviews addressing innovative approaches to the development, processing, quality, preservation, and commercialization of fish-based foods. Topics may include novel food products, hybrid formulations, functional ingredients, clean-label solutions, shelf-life extension technologies, consumer perception, sensory quality, nutritional value, management practices throughout the production chain, and sustainable strategies for maximizing the use and value of aquatic resources.By bringing together researchers from food science, aquaculture, fisheries, nutrition, engineering, and consumer sciences, this Topic aims to highlight emerging trends and technological advances that contribute to healthier, more sustainable, and more competitive fish-based food products. Topic editors: Elenice Souza Dos Reis Goes, Elavarasan Krishnamoorthy Source: https://www.frontiersin.org/research-topics/82775/innovative-fish-based-food-products-volume-ii