ArticleFoods (Basel, Switzerland)2021
High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of
Article 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 7 papers.
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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.
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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.
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Who cites it
7 citing papers in PubMed.
- Suitability of Cellulose-Based Trays With PE/EVOH Coating for Modified Atmosphere Packaging of Salmon, Chicken, and Beef.Journal of food science · 2025Article
- Interactions with alloparents are associated with the diversity of infant skin and fecal bacterial communities in Chicago, United States.American journal of human biology : the official journal of the Human Biology Council · 2025Article
- Extending the Shelf Life of Atlantic Salmon (Foods (Basel, Switzerland) · 2023Article
- Unlocking the microbial diversity and the chemical changes throughout the fermentation process of "Heliyon · 2023Article
- Article
- Growth and Spoilage Potential of anFoods (Basel, Switzerland) · 2022Article
- AI-2/Lux-S Quorum Sensing ofFoods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Improved quality control and prolonged shelf life are important actions in preventing food waste. To get an overview of the bacterial diversity of fillets from live stored mature Atlantic cod, bacterial isolates were identified before and after storage (air and vacuum) and freezing/thawing. Based on the load of dominating bacteria, the effect of different packaging methods and a short freezing/thawing process on prolonged shelf-life was evaluated (total viable counts, bacteriota, sensory attributes, and volatile components). Hand filleted (strict hygiene) cod fillets had a low initial bacterial load dominated by the spoilage organism
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Registered trials
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