ReviewFoods (Basel, Switzerland)2022
Cutting Techniques in the Fish Industry: A Critical 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 10 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
10 citing papers in PubMed.
- Application of Artificial Intelligence in Aquaculture, Processing, Safety, and Traceability in the Industry of Aquatic Products: A Review.Foods (Basel, Switzerland) · 2026Review
- A Multi-Objective Optimization Cutting Method for Irregularly Shaped Fish Fillets.Foods (Basel, Switzerland) · 2026Article
- The Study of the Effect of Blade Sharpening Conditions on the Lifetime of Planar Knives During Industrial Flatfish Skinning Operations.Materials (Basel, Switzerland) · 2025Article
- Electrochemical and Tribocorrosion Study of D2 Steel Coated with TiN with C or Cr Addition Films in 3.5 wt% of NaCl in Bi-Distillated Water Solution.Materials (Basel, Switzerland) · 2025Article
- A review of robotic and automated systems in meat processing.Frontiers in robotics and AI · 2025Review
- Assessment of Tail-Cutting in Frozen Albacore (Foods (Basel, Switzerland) · 2024Article
- Ready-to-Cook Foods: Technological Developments and Future Trends-A Systematic Review.Foods (Basel, Switzerland) · 2024Review
- Sequence Segmentation of Nematodes in Atlantic Cod with Multispectral Imaging Data.Foods (Basel, Switzerland) · 2024Article
- Re-evaluation of certain aspects of the EFSA Scientific Opinion of April 2010 on risk assessment of parasites in fishery products, based on new scientific data. Part 1: ToRs1-3.EFSA journal. European Food Safety Authority · 2024Article
- Processing and Preservation of Aquatic Products.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fish and fishery products are among the most important sources of nutritional components for human health, including high-quality proteins, essential vitamins, minerals, and healthy polyunsaturated fatty acids. Fish farming and processing technologies are continuously evolving to improve and enhance the appearance, yield, and quality of fish and fish products from farm to fork throughout the fish supply chain, including growth, postharvest, treatment, storage, transportation, and distribution. Processing of fish involves a period of food withdrawal, collection and transportation, the process of stunning, bleeding, chilling, cutting, packaging, and byproduct recycling. Cutting is a set of crucial operations in fish processing to divide the whole fish into smaller pieces for producing fish products (e.g., fish fillets, steaks, etc.). Various techniques and machinery have been introduced in the field to advance and automate cutting operations. This review aims to provide a comprehensive review of fish cutting techniques, machine vision and artificial intelligence applications, and future directions in fish industries. This paper is expected to stimulate research on enhancing fish cutting yield, product diversity, safety and quality, as well as providing advanced solutions for engineering problems encountered in the fish industry.
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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.