Sea bass (Lateolabrax japonicus) is known for its unique flavor and high nutritional value. In this study, the influence of slaughter methods on the volatile compounds (VOCs) in sea bass was investigated using electronic nose (E-nose) technology and gas chromatography-ion mobility spectrometry (GC-IMS). VOCs in raw and cooked sea bass resulting from different slaughter methods were effectively distinguished using both techniques. Aldehydes, ketones, and alcohols were associated with the basic flavor of sea bass, whereas esters, organic acids, and furans enriched the aroma. In raw sea bass, the fishy odor was the strongest in the HSD group (head shot control death), followed by that in the IFD (ice faint to death) and BDS (bloodletting to death) groups. The VOC content increased and stabilized after steaming, enhancing pleasant odors such as fatty and fruity aromas. In cooked sea bass, the content of diacetyl and ethanol was the highest in the EAD group (eugenol anesthesia to death), which may be a residue of eugenol, imparting a distinct irritating chemical odor. Furthermore, abundant (E)-2-octenal, 2-heptanone, benzaldehyde, and esters in the BDS group imparted a strong, pleasant aroma. The findings indicate that heart puncture and bloodletting is the preferred slaughter method to maintain sea bass quality, providing new insights into the volatile changes in sea bass induced by different slaughter methods.

Fermentation is an effective method for ameliorating the gelation properties of freshwater fish surimi, but the formation of biogenic amines (BAs) during fermentation should also be controlled. In this study, the BAs in fermented tilapia surimi were inhibited by the collaborative fermentation of Latilactobacillus sakei and Pediococcus acidilactici, followed by the revelation of the BA inhibition mechanism. Most of the BAs, and the total BA, as well as their precusor free amino acids (FAAs), were significantly reduced, while the umami FAAs, including glutamic acid and aspartic acid, were significantly enhanced after cooperative fermentation with starters. The high-throughput sequencing found that the spoilage microorganisms such as Acinetobacter, Micrococcus, and Streptococcus as well as Pediococcus were significantly inhibited, while Latilactobacillus rapidly became the dominant genus after cooperative fermentation, suggesting the better environment adaptability of L. sakei than P. acidilactici. The group-dimension correlation analysis suggested that Lactiplantibacillus had the greatest influence on the decrease in BAss. The quick acidification of starters, especially L. sakei, could inhibit the growth and metabolism of spoilage microorganisms to reduce BAs. L. sakei and P. acidilactici can be developed as the special starters to control the BA production in the fermented tilapia surimi through collaborative fermentation.

To advance seaweed polysaccharide applications in hydrogel wound dressings, five antibacterial composite hydrogels (groups A~E) were synthesized using oxidized κ-carrageenan (OKC), acrylamide (AM), and progressively increasing concentrations of silver-based metal–organic frameworks (Ag-MOFs). Systematic characterization revealed concentration-dependent effects: (1) positive correlations were obtained for the moisture content (MC, maximized at 82.70% in E) and antibacterial efficacy (dose-dependent enhancement); (2) negative impacts were obtained for the swelling ratio (SR, E: 479% vs. A: 808%); and (3) high-dose drawbacks but low-dose benefits in terms of water resistance (WR), tensile strength (TS), elongation at break (EB), and microstructure were obtained. Group B demonstrated optimal Ag-MOFs loading, enhancing TS and EB, while excessive Ag-MOFs loading in C~E significantly degraded them (p < 0.05). Microstructural analysis showed severe 3D spatial damage in D~E. Furthermore, cytocompatibility assessments revealed that all groups maintained a cell viability exceeding 90%, demonstrating excellent biocompatibility. Among them, A~C showed a viability statistically equivalent to the control (p > 0.05) and were significantly higher than D~E (p < 0.05). In conclusion, group B emerged as the optimal Ag-MOFs formulation and exhibited superior WR, enhanced mechanical strength (TS and EB), and potent antibacterial activity while maintaining microstructural integrity and excellent biosafety. This Ag-MOFs/OKC/PAM hydrogel provides dual infection prevention and tissue support, maximizing seaweed polysaccharide benefits with excellent biocompatibility.

Peptides play a crucial role in the development of pharmaceuticals and functional foods. Multiple studies have shown that natural bioactive peptides possess antioxidant, antihypertensive, anti-tumor, and anti-inflammatory activities. Marine bioactive peptides, especially those sourced from fish, constitute a substantial reservoir of these molecules. Although considerable research has been undertaken on fish-derived peptides, studies specifically concerning those from tuna are limited. Tuna, a marine fish of high nutritional value, generates substantial by-product waste during fishing and processing. Therefore, it is essential to conduct an evaluation of the advancements in study on tuna-derived active peptides and to offer a perspective on the direction of future investigations. This review integrates prospective bioactive peptides derived from tuna and reports contemporary strategies for their investigation, including extraction, purification, screening, identification, and activity evaluation procedures, including Yeast Surface Display (YSD) and molecular docking. This review seeks to promote the continued investigation and application of bioactive peptides derived from tuna.

High-pressure processing (HPP) technology can significantly improve the texture and flavor of Mercenaria mercenaria. This study aimed to investigate the effect of HPP treatment with varying levels of pressure (100, 200, 300, 400, 500, and 600 MPa) and a holding time of 8 min at 20 °C on the physicochemical properties and volatile flavors of M. mercenaria. The significant changes in hardness, resilience, and water holding capacity occurred with increasing pressure (p < 0.05), resulting in improved meat quality. Scanning electron microscopy (SEM) was utilized to observe the decomposition of muscle fibers in M. mercenaria due to varying pressures, which explains the differences in texture of M. mercenaria. Different pressure treatments also had an influence on the volatile flavor of M. mercenaria, and the quantities of low-molecular-weight aldehydes (hexanal, heptanal, and nonanal) with a fishy taste decreased dramatically following 400 and 500 MPa HPP treatments. Furthermore, the level of 2-Methylbutyraldehyde, which is related to sweetness, increased significantly following 400 MPa HPP treatment. The study found that 400 MPa HPP treatment resulted in minor nutrient losses and enhanced sensory quality. The results of this study provide a theoretical basis for the application of HPP treatment to M. mercenaria.

Marine bioactive substances exhibit structural diversity and function-specific properties, attracting considerable interest in their potential applications in targeted nutritional delivery to the gut and microbiota regulation. These bioactive components, sourced from seaweed, marine crustaceans, and microorganisms, including polysaccharides, polyphenols, and lipids, demonstrate exceptional biocompatibility and specific recognition capabilities. They serve as an optimal carrier matrix and functional core for developing an efficient, precision-targeted intestinal nutrition delivery system. Research findings demonstrate that optimization via innovative delivery technologies, including nanoencapsulation and polymer microsphere encapsulation, enables marine bioactive substances to navigate various physiological barriers in the gastrointestinal tract effectively. This facilitates targeted, sustained release of nutritional components and enhances bioavailability. Simultaneously, these substances may relieve dysbiosis by modulating the composition of the gut microbiota and the quantity and activity of specific metabolic products, thereby reinforcing intestinal barrier integrity. This narrative review systematically examines the sources and functional attributes of marine bioactive compounds, emphasizing their application strategies in developing targeted delivery systems for the gut and their regulatory effects on gut microbiota. It concludes by delineating future research directions in this field, particularly in optimizing carrier functionalities and clarifying action mechanisms.