ReviewFoods (Basel, Switzerland)2022
Assessment and Prediction of Fish Freshness Using Mathematical Modelling: A Review.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 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.
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Who cites it
7 citing papers in PubMed.
- Integration of freshness monitoring and active packaging technologies for aquatic products.Journal of food and drug analysis · 2026Review
- Preliminary Kinetic Assessment of Quality Deterioration and Shelf-Life Estimation in Yellowfin Tuna Under Different Constant Storage Temperatures.Foods (Basel, Switzerland) · 2026Article
- The role of microbiota in fish spoilage: biochemical mechanisms and innovative preservation strategies.Antonie van Leeuwenhoek · 2025Review
- Research Progress of Machine Learning in Extending and Regulating the Shelf Life of Fruits and Vegetables.Foods (Basel, Switzerland) · 2024Review
- Review
- Microbiological quality assessment of Clarias gariepinus, Bagrus bajad, and Pangasianodon hypophthalmus fillets.Scientific reports · 2024Article
- Dynamic Modelling and Simulation of Food Systems: Recent Trends and Applications.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
Fish freshness can be considered as the combination of different nutritional and organoleptic attributes that rapidly deteriorate after fish capture, i.e., during processing (cutting, gutting, packaging), storage, transport, distribution, and retail. The rate at which this degradation occurs is affected by several stress variables such as temperature, water activity, or pH, among others. The food industry is aware that fish freshness is a key feature influencing consumers' willingness to pay for the product. Therefore, tools that allow rapid and reliable assessment and prediction of the attributes related to freshness are gaining relevance. The main objective of this work is to provide a comprehensive review of the mathematical models used to describe and predict the changes in the key quality indicators in fresh fish and shellfish during storage. The work also briefly describes such indicators, discusses the most relevant stress factors affecting the quality of fresh fish, and presents a bibliometric analysis of the results obtained from a systematic literature search on the subject.
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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.