ReviewNPJ science of food2025
New advances in biological preservation technology for aquatic products.
Review in NPJ science of food, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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
15 citing papers in PubMed.
- Ice Crystal Regulation in Aquatic Products via Physical-Field-Assisted Freezing: Mechanisms and Research Progress.Comprehensive reviews in food science and food safety · 2026Review
- Microbial Survival, Sublethal Injury, and Recovery in Frozen Food Systems: Implications for Safety, Quality Deterioration, and Cold-Chain Control.Comprehensive reviews in food science and food safety · 2026Review
- Modified Atmosphere Packaging (MAP): Flavor Regulation of Fried Shrimp During Ice-Temperature Storage.Journal of food science · 2026Article
- Electrospraying and Nano-Enabled Edible Films for Food Preservation: Controlled Release, Antimicrobial Function, and Future Horizons.Food science & nutrition · 2026Review
- Plant Essential Oils Inhibit Growth and Histamine Production ofFoods (Basel, Switzerland) · 2026Article
- Dietary Theabrownins Improve Freeze-Thaw Quality of Grass Carp (Foods (Basel, Switzerland) · 2026Article
- Microbial and metabolic responses of maize silage to leaf blight: implications for fermentation and protein stability.BMC plant biology · 2026Article
- Article
- Spatiotemporal Patterns of Aquatic Product Risks in China Based on Entropy-Weighted TOPSIS.Foods (Basel, Switzerland) · 2025Article
- Development of Nisin-Grafted Chitosan Coating via Low-Temperature Enzymatic Method for Enhanced Preservation of Sea Bass.Foods (Basel, Switzerland) · 2025Article
- Preparation of Cinnamon Essential Oil/Succinic Acid-Modified Cyclodextrin and Their Application in Grass Carp Preservation.Foods (Basel, Switzerland) · 2025Article
- Protease sensitivity and stress adaptation of bioactive peptide-producing lactic acid bacteria: functional implications for food biopreservation.BMC biotechnology · 2025Article
- Effect of Slightly Acidic Electrolyzed Water Combined with Nano-Bubble Sterilization on Quality ofFoods (Basel, Switzerland) · 2025Article
- The role of microbiota in fish spoilage: biochemical mechanisms and innovative preservation strategies.Antonie van Leeuwenhoek · 2025Review
- A study of the binary marginal effect of technical barriers to trade on the export of shellfish and aquatic products in China.PloS one · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
Abstract
Aquatic products, characterized by their high moisture content, abundant nutrients, and neutral pH, create an optimal environment for the rapid proliferation of spoilage organisms, lipid oxidation, and autolytic degradation. These factors collectively expedite the spoilage and deterioration of aquatic products during storage and transportation within the supply chain. To maintain the quality and extend the shelf-life of aquatic products, appropriate preservation methods must be implemented. The growing consumer preference for bio-preservatives, is primarily driven by consumer demands for naturalness and concerns about environmental sustainability. The present review discusses commonly employed bio-preservatives derived from plants, animals, and microorganisms and their utilization in the preservation of aquatic products. Moreover, the preservation mechanisms of bio-preservatives, including antioxidant activity, inhibition of spoilage bacteria and enzyme activity, and the formation of protective films are reviewed. Integration of bio-preservation techniques with other methods, such as nanotechnology, ozone technology, and coating technology that enhance the fresh-keeping effect are discussed. Importantly, the principal issues in the application of bio-preservation technology for aquatic products and their countermeasures are presented. Further studies and the identification of new bio-preservatives that preserve the safety and quality of aquatic products should continue.
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.