ReviewFoods (Basel, Switzerland)2021
Recent Developments in Seafood Packaging Technologies.
Review in Foods (Basel, Switzerland), 2021. 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
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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.
- Development of Food Packaging Materials.Molecules (Basel, Switzerland) · 2026Article
- Integration of freshness monitoring and active packaging technologies for aquatic products.Journal of food and drug analysis · 2026Review
- Performance and Application of Quaternary Cellulose Nanofiber-Based Antimicrobial Preservation Systems for Hairtail.Journal of food science · 2026Article
- Intrinsic Antioxidant Capacity of Fish Muscle as Potential Link Between Pre-Harvest Biology andAntioxidants (Basel, Switzerland) · 2026Review
- Biodegradable Active Food Films: Bibliometric Analysis and Literature Review over the Last Five Years.Molecules (Basel, Switzerland) · 2026Review
- Review
- The Diet-Microbiota-Polyamine Axis in Intestinal Aging: Microbial Pathways, Functional Foods, and Physiological Implications.Nutrients · 2026Review
- Effect of Plasma-Activated Water Pretreatment Combined with High-COFoods (Basel, Switzerland) · 2026Article
- Advances and Challenges in Smart Packaging Technologies for the Food Industry: Trends, Applications, and Sustainability Considerations.Foods (Basel, Switzerland) · 2025Review
- Gas mixing control system for the preservation of aquatic products using modified atmosphere packaging.Scientific reports · 2025Article
- Impact of cold exposure on shift working seafood handlers in Northern Norway: a comparative analysis across work shifts.Journal of occupational medicine and toxicology (London, England) · 2025Article
- Effects of Hot-Air Drying Temperatures on Quality and Volatile Flavor Components of Cooked Antarctic krill (Foods (Basel, Switzerland) · 2025Article
- Effect of a Biodegradable Cellulose Nanocrystal Film ContainingInternational journal of food science · 2025Article
- Electronarcosis of Nile tilapia (Recent advances in food, nutrition & agriculture · 2025Article
- Development and Validation of a Novel Gas-Washing Bottle Incubation System (GBIS) for Monitoring Microbial Growth in Liquid Media Under Well-Controlled Modified Atmosphere Conditions.Foods (Basel, Switzerland) · 2024Article
- Combined Effect of an Active AgIonFoods (Basel, Switzerland) · 2024Article
- Article
- Potential Use of PLA-Based Films Loaded with Antioxidant Agents from Spent Coffee Grounds for Preservation of Refrigerated Foods.Foods (Basel, Switzerland) · 2023Article
- New coating containing chitosan andFood chemistry: X · 2023Article
- Volatilome Analysis and Evolution in the Headspace of Packed Refrigerated Fish.Foods (Basel, Switzerland) · 2023Review
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
Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, consumers prefer fresh, minimally processed seafood products that maintain their initial quality properties. The present article aims to review the literature over the past decade on: (i) innovative, individual packaging technologies applied to extend the shelf life of fish and fishery products, (ii) the most common combinations of the above technologies applied as multiple hurdles to maximize the shelf life of seafood products, and (iii) the respective food packaging legislation. Packaging technologies covered include: Modified atmosphere packaging; vacuum packaging; vacuum skin packaging; active food packaging, including oxygen scavengers; carbon dioxide emitters; moisture regulators; antioxidant and antimicrobial packaging; intelligent packaging, including freshness indicators; time-temperature indicators and leakage indicators; retort pouch processing and edible films; coatings/biodegradable packaging, used individually or in combination for maximum preservation potential.
Indexed as
Identifiers
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.