ReviewFoods (Basel, Switzerland)2021
Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish-A Review.
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 12 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.
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Who cites it
12 citing papers in PubMed.
- Integrated Assessment of Shelf Life Evolution in Small Marine Fish from the Northwestern Spanish Coast: Microbial, Chemical, and Sensory Changes During Chilled Storage.Foods (Basel, Switzerland) · 2026Article
- Combined Effects of Gas Composition in Modified Atmosphere Packaging and Chitooligosaccharide-EGCG on Quality Changes in Refrigerated Asian Hard Clam Meat.Foods (Basel, Switzerland) · 2026Article
- Nutritional Composition, Bioactive Properties, and Sensory Evaluation of Breadsticks Enriched with Carp Meat (Foods (Basel, Switzerland) · 2025Article
- Dual enhancement of pork color stability: Antioxidant activity and myoglobin structural compactness mediated by L-histidine/L-arginine.Food chemistry: X · 2025Article
- Effects of Different Packaging on the Purine Content and Key Enzymes of Refrigerated Yellow Croaker (Foods (Basel, Switzerland) · 2025Article
- Dietary Supplementation with Green Alga (Foods (Basel, Switzerland) · 2025Article
- Effect of a Gelatin-Based Film IncludingFoods (Basel, Switzerland) · 2025Article
- Preparation and Characterization of Antioxidative and pH-Sensitive Films Based on κ-Carrageenan/Carboxymethyl Cellulose Blended with Purple Cabbage Anthocyanin for Monitoring Hairtail Freshness.Foods (Basel, Switzerland) · 2025Article
- Enhancement of the Storage Potential of Farmed Rainbow Trout (Foods (Basel, Switzerland) · 2025Article
- Non-Destructive Detection of the Freshness of Air-Modified Mutton Based on Near-Infrared Spectroscopy.Foods (Basel, Switzerland) · 2023Article
- Volatilome Analysis and Evolution in the Headspace of Packed Refrigerated Fish.Foods (Basel, Switzerland) · 2023Review
- Research Progress on Nutritional Value, Preservation and Processing of Fish-A Review.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
12 authors.
Funding
Abstract
Due to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum packaging), or by changing the natural atmosphere that is in contact with the fresh fish (modified atmosphere packaging), or by the use of chemicals generally recognized as safe: such compounds can be directly applied (by dipping or spraying) or incorporated into packaging materials and slowly migrate to the product, exerting a hurdle effect against microbial development and lipid oxidation (active packaging). This review aims to cover the most recent advances in chemical-based approaches for fresh fish preservation, applied either singly or in combination. Vacuum packaging, modified atmosphere, and active packaging preservation methodologies are presented, along with the inclusion of chemical additives, such as organic acids and natural extracts, and their combination with icing systems. Advantages and disadvantages of these methodologies and their impact on fresh fish quality and shelf-life are discussed, reaching the conclusion that both are positively influenced overall. Indeed, the contribution of chemical-based strategies for fresh fish preservation is undeniable, and is expected to be a research topic of increasing interest in the future.
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Registered trials
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