ReviewAnimals : an open access journal from MDPI2021
Innovative Seafood Preservation Technologies: Recent Developments.
Review in Animals : an open access journal from MDPI, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 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
22 citing papers in PubMed.
- A Comprehensive Review on Non-Thermal Technologies in Food Processing & Implementation in Different Food Industries: Limitations and Challenges.Food science & nutrition · 2026Review
- Comprehensive review on acetic acid bacterial metabolites: revolutionizing fishery product preservation techniques.Archives of microbiology · 2026Review
- AI verification for spirulina's antimicrobial power in total coliform and Staphylococcus aureus isolated from tilapia fillet.Scientific reports · 2025Article
- Integrated Biotechnological Strategies for the Sustainability and Quality of Mediterranean Sea Bass (Foods (Basel, Switzerland) · 2025Review
- Deoxynucleosides as promising antimicrobial agents against foodborne pathogens and their applications in food and contact material surfaces.Current research in food science · 2025Article
- Edible Coatings for Fish Preservation: Literature Data on Storage Temperature, Product Requirements, Antioxidant Activity, and Coating Performance-A Review.Antioxidants (Basel, Switzerland) · 2024Review
- Recent advances in sustainable marine food utilization: Enhancing chemical, functional, and nutritional properties.Food chemistry: X · 2024Article
- Article
- Public health aspects ofEFSA journal. European Food Safety Authority · 2024Article
- Shelf Life of Minced Pork in Vacuum-Adsorbed Carvacrol@Natural Zeolite Nanohybrids and Poly-Lactic Acid/Triethyl Citrate/Carvacrol@Natural Zeolite Self-Healable Active Packaging Films.Antioxidants (Basel, Switzerland) · 2024Article
- Review
- The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies.Foods (Basel, Switzerland) · 2024Review
- Pea protein isolate-based active films for salmon preservation: The role of different essential oils in film properties, antioxidant, and antibacterial activities.Current research in food science · 2024Article
- Potassium Chloride, Sodium Lactate and Sodium Citrate Impaired the Antimicrobial Resistance and Virulence ofMolecules (Basel, Switzerland) · 2023Article
- Irradiation as a Promising Technology to Improve Bacteriological and Physicochemical Quality of Fish.Microorganisms · 2023Article
- Article
- Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products.Foods (Basel, Switzerland) · 2022Review
- Antimicrobial Impacts of Microbial Metabolites on the Preservation of Fish and Fishery Products: A Review with Current Knowledge.Microorganisms · 2022Review
- Calcined Oyster Shell Powder as a Natural Preservative for Maintaining Quality of White Shrimp (Biology · 2022Article
- Identification of changes in the microflora composition of Japanese horse mackerel (Current research in food science · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fish and fishery products are among the food commodities of high commercial value, high-quality protein content, vitamins, minerals and unsaturated fatty acids, which are beneficial to health. However, seafood products are highly perishable and thus require proper processing to maintain their quality and safety. On the other hand, consumers, nowadays, demand fresh or fresh-like, minimally processed fishery products that do not alter their natural quality attributes. The present article reviews the results of studies published over the last 15 years in the literature on: (i) the main spoilage mechanisms of seafood including contamination with pathogens and (ii) innovative processing technologies applied for the preservation and shelf life extension of seafood products. These primarily include: high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology and retort pouch processing.
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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.