ArticleNPJ science of food2022
Reprocessing seafood waste: challenge to develop aquatic clean meat from fish cells.
Article in NPJ science of food, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 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
16 citing papers in PubMed, 41 citations in OpenAlex.
- Towards Cost-Effective and Sustainable Media Formulations for Terrestrial and Aquatic Cellular Agriculture.Foods (Basel, Switzerland) · 2026Review
- Production of small-scale laboratory-grown cell-based fish meat from Asian seabass muscle and fin cell lines.In vitro cellular & developmental biology. Animal · 2026Article
- Cultured Meat: A Multidimensional Review of Technological, Nutritional, Ethical, and Regulatory Advances (2020-2025).Journal of food science · 2026Review
- Cell sources and engineering strategies for cultured meat production: a critical comparative review.Frontiers in nutrition · 2026Review
- Mimicking the myoseptum in cultivated fish by manufacturing edible microalgae-rich nanofibers.NPJ science of food · 2025Article
- A global comprehensive review on cultured seafood.NPJ science of food · 2025Review
- Scaling Cultured Meat: Challenges and Solutions for Affordable Mass Production.Comprehensive reviews in food science and food safety · 2025Review
- Fin Cells as a Promising Seed Cell Source for Sustainable Fish Meat Cultivation.Foods (Basel, Switzerland) · 2025Article
- The challenges of using fish cells for cultivated seafood production.Food science and biotechnology · 2025Review
- Can cell-cultured meat from stem cells pave the way for sustainable alternative protein?Current research in food science · 2025Article
- A spontaneously immortalized muscle stem cell line (EfMS) from brown-marbled grouper for cell-cultured fish meat production.Communications biology · 2024Article
- Review
- A narrative review: 3D bioprinting of cultured muscle meat and seafood products and its potential for the food industry.Trends in food science & technology · 2024Article
- Tissue-like cultured fish fillets through a synthetic food pipeline.NPJ science of food · 2023Article
- Differentiation and Maturation of Muscle and Fat Cells in Cultivated Seafood: Lessons from Developmental Biology.Marine biotechnology (New York, N.Y.) · 2023Review
- Review of the Current Research on Fetal Bovine Serum and the Development of Cultured Meat.Food science of animal resources · 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
2 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fish consumption has been increasing worldwide as per capita consumption of fish rises along with population growth. At the same time, overfishing is increasing all over the world, causing enormous damage to the ecosystem. There is an urgent need to secure sustainable fishery resources to meet the expanding demand for fish. The present study focused on the cells obtained from fish fins, which were often discarded as food waste, and which had the potential to change their morphology with simple treatments, creating the possibility of processing fish fin cells into clean meat (i.e., meat produced in vitro; artificial, lab-cultured meat using tissue engineering techniques). The fin-derived fibroblast-like cells demonstrated an interesting characteristic; changing the sera or culture media supported differentiation of the fibroblast-like cells to various cell morphologies, such as neurofilaments and adipocytes, etc., without genetic manipulation. Furthermore, it was possible to culture the cells in multi-layered and three-dimensional forms that were suitable for processing and shaping. Taking advantage of the cells' characteristics, 'aquatic clean meat' was produced successfully at the prototype stage. Our results suggest that fish fins, which are often treated as waste material, thus, are easy to procure, simple to process, and could be used to create a sustainable food resource.
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.