ArticleFoods (Basel, Switzerland)2023
Inhibition of Chitosan Ice Coating on the Quality Deterioration of Quick-Frozen Fish Balls during Repeated Freeze-Thaw Cycles.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 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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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
6 citing papers in PubMed, 14 citations in OpenAlex.
- Research Progress in the Antibacterial and Antioxidant Effects of Chitosan-Based Hydrogels on Chilled Meat Preservation and Their Mechanisms.Comprehensive reviews in food science and food safety · 2026Review
- Root-DerivedGels (Basel, Switzerland) · 2026Article
- Dietary Theabrownins Improve Freeze-Thaw Quality of Grass Carp (Foods (Basel, Switzerland) · 2026Article
- Preparation of postbioYDFF-3 loaded absorbent pad and its application in fresh-keeping of refrigeration grass carp slices.Food chemistry: X · 2025Article
- Preserving Chicken Meat Quality and Microbial Safety by Supplementing Mugwort Essential Oil in Chitosan/Gelatin Coatings.Food science of animal resources · 2025Article
- The Effect of Muicle-Chitosan Edible Coatings on the Physical, Chemical, and Microbiological Quality of Cazon Fish (Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
Abstract
Chitosan ice coating's properties and its inhibitory effect on the quality deterioration of quick-frozen fish balls during repeated freeze-thaw cycles were investigated. When the chitosan (CH) coating concentration increased, the viscosity and ice coating rate increased, while water vapor permeability (WVP), water solubility, and transmittance decreased, and 1.5% CH was regarded as the excellent coating to apply to freeze-thaw quick-frozen fish balls. As the freeze-thaw cycles increased, the frost production, total volatile base nitrogen (TVB-N) values, and free water content of all of the samples increased significantly (
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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.