ReviewFoods (Basel, Switzerland)2020
Quality Assessment of Chilled and Frozen Fish-Mini Review.
Review in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 28 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
28 citing papers in PubMed.
- Diversity, antifungal susceptibility, and biofilm formation of fish-associated yeasts from freshwater and marine fish.Veterinary research communications · 2026Article
- Quality Assessment in Frozen Seafood: Advances in Sensing Technologies and Artificial Intelligence.Foods (Basel, Switzerland) · 2026Review
- Effect of Spatial Distribution, Storage, and Cooking Methods on the Volatile Profile of Atlantic Salmon (Foods (Basel, Switzerland) · 2026Article
- Lipid-, Protein-, and Environmental Contamination Derived Off-Odor Volatile Compound Formation in Refrigerated Atlantic Salmon (Foods (Basel, Switzerland) · 2026Article
- Formulated Diet Instead of Chilled Fish Is Beneficial to Microbial and Water Quality in Mandarin Fish (Siniperca chuatsi) Ponds.Current microbiology · 2026Article
- Technology-driven reduction of fish post-harvest loss could enhance food security and economic resilience.Communications sustainability · 2026Article
- A Simulation of the Real-Time Shelf Life of Frozen Fish Products in a Bulk System Sale.Foods (Basel, Switzerland) · 2025Article
- A comparative study to investigate foodborne pathogenic bacteria in fresh and imported frozenOpen veterinary journal · 2025Article
- Freshness and Spoilage Patterns of Wild and Farmed Tropical Fish Species with Major Commercial Importance Originating from Saudi Arabian Waters.Foods (Basel, Switzerland) · 2025Article
- Assessment of Tail-Cutting in Frozen Albacore (Foods (Basel, Switzerland) · 2024Article
- Edible Coatings for Fish Preservation: Literature Data on Storage Temperature, Product Requirements, Antioxidant Activity, and Coating Performance-A Review.Antioxidants (Basel, Switzerland) · 2024Review
- Ready-to-Cook Foods: Technological Developments and Future Trends-A Systematic Review.Foods (Basel, Switzerland) · 2024Review
- Study on quality characteristics, shelf-life prediction and frying mass transfer of breaded tilapia nuggets.Heliyon · 2024Article
- Review
- The Cryoprotective Effect of an Antifreeze Collagen Peptide Complex Obtained by Enzymatic Glycosylation on Tilapia.Foods (Basel, Switzerland) · 2024Article
- The Effects of Four Different Thawing Methods on Quality Indicators ofFoods (Basel, Switzerland) · 2024Article
- Article
- Investigation of the Alternations in Lipid Oxidation and Lipase Activity in Air-Dried Hairtail (Foods (Basel, Switzerland) · 2024Article
- The Research Field of Meat Preservation: A Scientometric and Visualization Analysis Based on the Web of Science.Foods (Basel, Switzerland) · 2023Review
- Quality Evaluation of Mackerel Fillets Stored under Different Conditions by Hyperspectral Imaging Analysis.Food science of animal resources · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
Fish is a very perishable food and therefore several storage strategies need to be employed to increase its shelf-life, guaranteeing its safety and quality from catch to consumption. Despite the advances in modern fish storage technologies, chilling and freezing are still the most common preservation methods used onboard. The present review aims to summarize strategies to increase the shelf-life of fresh (chilled) and frozen fish, as whole, gutted, or fillet, involving the assessment of different traditional cooling and freezing conditions of different fish species caught in different locations. Although there are other factors that influence the fish shelf-life, such as the fish species and the stress suffered during catch, storage time and temperature and the amount of ice are some of the most important. In addition, the way that fish is stored (whole, fillet, or gutted) also contributes to the final quality of the product. In most studies, whole chilled and frozen fish present longer shelf-life than those preserved as gutted and filleted. However, it should be noted that other factors related to the organism, capture method, and transport to the preparation/processing industry should be considered for shelf-life extension.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.