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To gain a comprehensive understanding of the evolution, current status, trends, and hot topics in recirculating aquaculture, this study conducted data analysis and literature mining on recirculating aquaculture using the core collection database of Web of Science, China Weipp, and China National Knowledge Network from 1992 to 2023. The results were visually analyzed using Cite Space software. The findings indicated that: 1) research on recirculating aquaculture has gradually become a focal point for various countries, institutions, and universities with numerous re- search outcomes; 2) developed countries in Europe and the United States started studying recirculating aquaculture between 1998 and 2001, demonstrating an early start with the highest number of publications; 3) China VIP has published the most papers with close collaboration among authors and institutions. The research hotspots primarily focus on fishery equipment and equipment automation. These findings provide valuable data support for constructing "high - quality, low energy consuming, intelligent" industrial recirculating aquaculture systems. [ABSTRACT FROM AUTHOR]

As technology advances and lifestyles shift, the aquatic prepared dishes market in China is presented with a growing opportunity. To comprehend its current landscape and consumers genuine wants, this study investigated products and preferences on three major online shopping platforms, using a mix of online and offline surveys. We found that consumers are inclined towards meals featuring Channaargus, Haliotis, Holothuroidea, and fish maw, with products using seafood as raw materials being more popular than those using freshwater sources. In terms of flavors, aquatic prepared dishes offer a diverse range, among which the original taste, spicy sour, and mala's numbing sensation are the most popular flavors. Regarding cooking methods, consumers prefer ready-to-heat products, followed by ready to cook, ready to cook, and ready to eat categories. Common criticisms include small serving sizes, lack of freshness, subpar quality, high prices, unimpressive flavors, peculiar aftertastes, and excessive additives. To address these challenges, this paper offers insights and potential solutions, aiming to guide the flourishing future of China's aquatic prepared dishes sector. [ABSTRACT FROM AUTHOR]

Aquatic plants have become an important tool in aquaculture tailwater treatment due to their unique ability to absorb pollutants such as organic matter, nitrogen, phosphorus and heavy metals. However, the aquaculture industry in China is huge in scale, covering a variety of different farming systems and farming environments, as well as a wide range of aquatic plants with different targets for tailwater treatment. Therefore, treatment methods and corresponding aquatic plants should be selected comprehensively in the practical application of aquaculture tailwater treatment. This paper summarises the characteristics and application examples of different aquatic plants in treating aqua- culture tailwater to provide reference for more applications of aquatic plants in tailwater treatment. [ABSTRACT FROM AUTHOR]

With the development of the times and the improvement of people's living standards, edible aquatic products are more and more welcomed by people. Therefore, under the background that aquatic products are highly perishable and consumers pay more and more attention to food safety, the development of natural preservatives has always been one of the hot spots in the field of aquatic products storage and processing. Based on its extensive antibacterial effect and excellent antioxidant activity, plant extracts have become a promising substitute for synthetic preservatives. On the basis of discussing the spoilage mechanism of aquatic products and the antibacterial mechanism of plant derived active ingredients, this paper summarizes the application of plant extracts in aquatic products preservation, briefly analyzes the current limitations and solutions, and looks forward to the development trend of plant extracts in aquatic products preservation in the future to provide theoretical reference for expanding the application of plant extracts in aquatic products. [ABSTRACT FROM AUTHOR]

The presence of residual organic pollutants in aquaculture water contributes to water quality degradation, impacts the quality of aquatic products, and hinders the sustainable development of the aquaculture industry. The photo-Fenton oxidation technology, which integrates sunlight into the traditional Fenton reaction, has become one of the research hotspots in the field of water treatment due to its broad pH response range, high yield of reactive radicals, and efficient mineralization of organic pollutants. This paper systematically summarizes the fundamental principles underlying photo-Fenton oxidation technology, analyzes the prevalent catalysts employed in photo-Fenton oxidation system, and discusses the factors influencing the efficiency of photo-Fenton oxidation system, as well as its application in the treatment of representative emerging contaminants in water. It is pointed out that the development of novel catalysts capable of achieving on-site photochemical generation of H2O2 and enhancing the stability and recyclability of the catalyst is the key to realizing the engineering application of the photo-Fenton oxidation system, thereby offering theoretical support for the application of this technology in aquaculture water treatment. [ABSTRACT FROM AUTHOR]

Objective In this paper, the main technical indicators affecting the quality of edible agar were analyzed, which provided theoretical basis for the formulation of the industrial standard of edible agar and technical reference for enterprises and supervision and testing departments to reasonably use the product standard. Methods Samples of differ- ent producing areas were collected for the main indexes that affected the quality of edible agar, such as sensory re- quirements, physical and chemical indexes such as moisture, ash and gel strength, safety indexes and net content, and technical parameters were determined according to the test results. Results According to the industry standard of edible agar, it is divided into two product types: dry agar and gel agar. The moisture content of dry agar is no more than 20 g/100 g, the ash content is no more than 5 g/100 g, and the ash content of gel agar is no more than 1 g/100 g. The gel strength of both types of products is required to be no less than 200. Conclusion This study provides a rea- sonable basis for the formulation of industry standards and the correct use of standards by users. [ABSTRACT FROM AUTHOR]