Seafood Technology


Guidelines for the Preparation and Review
of Seafood Technology-Related Papers

by the IFT Seafood Technology Division


THE SEAFOOD TECHNOLOGY DIVISION of the Institute of Food Technologists has prepared the following guidelines for use by authors in preparing seafood technology-related manuscripts for publication in Journal of Food Science, as well as for use by reviewers when evaluating the suitability of such manuscripts for publication. 

The supplementary instructions presented here are intended to help authors determine whether their work: (1) is suitable for publication in JFS, and (2) conforms to special JFS protocols, if the topic of the submitted manuscript is in one of the following areas: Engineering/Physical Properties, Foodservice, Fruits and Vegetables, Microbiology, Nutrition, Seafood, or Sensory Evaluation.

Primary information for authors preparing manuscripts for publication in the Journal of Food Science appears in the Author Information on this site, and in J Food Sci 67(9):3553 (2002).


Materials and Methods

In addition to information on equipment/instrumentation, reagents, experimental methods/design, and statistical treatment of data, the following information should be provided: 

  • Species studied [common name (local name), market name (from the U.S. Food and Drug Administration list), genus and species (if recently changed, then also give previous name (e.g., Salmo gairdneri to Onchorhkynchus mykiss for rainbow trout to steelhead) 
  • Harvesting information [location, time of year, catching equipment (if known), how killed, where bled and gutted, physical condition of fish (feeding or spawning, fat or starved), size of fish (weight and length) 
  • Approximate age of fish [year class, time since caught, source (if commercial), how transported to laboratory] 
  • Storage conditions (e.g., in ice in 0-2°C cooler, in ice in 2-4°C cooler) 
  • Processing history (At what stage were fish gutted? Was the belly fully cleaned, e.g., was the swim bladder removed? Were the kidney tissue and black lining of the belly flaps removed? Provide other aspects of processing history in sufficient detail so readers are informed of all procedures that might influence the results) 
  • Additional information for cultured fish [diet composition, water temperature and oxygen content, whether fed or fasted before harvest, water circulating system (single pass or re-circulating), how slaughtered, list drugs if used, list other husbandry issues that might affect the quality of the fish] 
  • Portion of fish sampled 
  • Additional information that might be important [fillet characteristics (boneless? skinless? matched fillets? extent of trimming? thickness of steaks and whether they were taken in front of or behind the anus); temperature fluctuation in the storage unit; purity of salt, if used; microbial assessment details; packaging materials and methods]