ReviewFoods (Basel, Switzerland)2024
The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies.
Review in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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
19 citing papers in PubMed, 1 synthesis or guideline pooled it, 28 citations in OpenAlex.
- Systematic Review of Fatty Acid Composition and the Influence of Coating Media on Fatty Acid Profiles in Canned Fish.Marine drugs · 2026Pooled it
- The effects of low-molecular-weight fucoidan on the quality of frozen Litopenaeus vannamei.Journal of the science of food and agriculture · 2026Article
- Sex-Dependent Changes in Quality and Flavor-Related Chemical Profiles ofFoods (Basel, Switzerland) · 2026Article
- Ice Crystal Regulation in Aquatic Products via Physical-Field-Assisted Freezing: Mechanisms and Research Progress.Comprehensive reviews in food science and food safety · 2026Review
- Quality Assessment in Frozen Seafood: Advances in Sensing Technologies and Artificial Intelligence.Foods (Basel, Switzerland) · 2026Review
- From Cellular Lysis to Microbial Explosion: Elucidating the Temporal Degradation and Spoilage Mechanisms of Frozen Mysid Shrimp as Seahorse (Animals : an open access journal from MDPI · 2026Article
- Intrinsic Antioxidant Capacity of Fish Muscle as Potential Link Between Pre-Harvest Biology andAntioxidants (Basel, Switzerland) · 2026Review
- Article
- Enzyme-Assisted Phenolic Extract of Murtilla Pomace: A Green Food Additive to Prevent Ozone-Induced Oxidation in Salmon.Antioxidants (Basel, Switzerland) · 2026Article
- Dietary essential oils modulate post-mortem oxidative damage in trout fillets exposed to slaughter stress during frozen storage.Journal of the science of food and agriculture · 2026Article
- Article
- Dietary Theabrownins Improve Freeze-Thaw Quality of Grass Carp (Foods (Basel, Switzerland) · 2026Article
- Basil as a Green Alternative to Synthetic Additives in Clean Label Gilthead Sea Bream Patties.Foods (Basel, Switzerland) · 2026Article
- CNN-integrated ratiometric fluorescent tag for rapid monitoring of seafood freshness at refrigerated temperatures.Current research in food science · 2026Article
- Edible coating of Farsi gum with Persian lime oil nanoemulsion and oxygen scavenger packaging to preserve chilled rainbow trout fillets.Food chemistry: X · 2025Article
- Storage Stability and Lipidomic Analysis Reveal the Effect of Frozen Storage Temperature on Pacific Saury (Foods (Basel, Switzerland) · 2025Article
- Antimicrobial activity of chitosan /corn starch film incorporated with starch nanocrystals /nettle essential oil nanoemulsion forFood chemistry: X · 2025Article
- Polyunsaturated Fatty Acids and Human Health: A Key to Modern Nutritional Balance in Association with Polyphenolic Compounds from Food Sources.Foods (Basel, Switzerland) · 2024Review
- Edible Coatings for Fish Preservation: Literature Data on Storage Temperature, Product Requirements, Antioxidant Activity, and Coating Performance-A Review.Antioxidants (Basel, Switzerland) · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 1 institution in 2 countries.
Funding
Abstract
Marine foods are highly perishable products due to their high content of polyunsaturated fatty acids, which can be readily oxidized to form peroxides and secondary oxidation products, thus conferring such foods undesirable organoleptic characteristics and generating harmful compounds that are detrimental to the health of consumers. The use of preservation methods that minimize lipid oxidation is required in the fishing and aquaculture industries. Low temperature storage (chilling or freezing) is one of the most commonly used preservation methods for fish and seafood, although it has been shown that the oxidation of the lipid fraction of such products is partially but not completely inhibited at low temperatures. The extent of lipid oxidation depends on the species and the storage temperature and time, among other factors. This paper reviews the effect of low temperature storage on the lipid quality of fish, either alone or in combination with other preservation techniques. The use of antioxidant additives, high hydrostatic pressure, irradiation, ozonation, ultrasounds, pulsed electric fields, and the design of novel packaging can help preserve chilled or frozen fish products, although further research is needed to develop more efficient fish preservation processes from an economic, nutritional, sensory, and sustainable standpoint.
Indexed as
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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.