ReviewJournal of food science and technology2025
Processed fish products: a protein source for humans and the challenges faced in processing.
Review in Journal of food science and technology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 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
2 citing papers in PubMed.
- Evaluation of silica nanoparticles coated by imprinted polymer for enzymatic determination of hypoxanthine using ferroin as freshness sensor in fish samples.Scientific reports · 2025Article
- Investigation of Histamine, Physicochemical Quality, and Potential Health Risks in Various Canned Fish Products.Foods (Basel, Switzerland) · 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
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fish is widely used as a food source and provides an exceptional supply of protein, vitamins, fatty acids, and minerals. The geometric increase in the human population has increased the demand for sufficient food. While fresh fish meat is widely consumed, there is also a growing demand for various processed fish products. However, fish is highly perishable and begins to deteriorate rapidly. Therefore, the fish should be processed immediately. Common preservation methods include salting, drying, chilling, smoking, and canning, all of which help prolong fish shelf life. Innovation in this field has opened new dimensions to aquaculture products. These processed products can be transported efficiently across the globe, and they are less prone to damage compared to fresh fish meat. However, they also have some drawbacks. Unhygienic conditions during processing facilitate entry of various impurities into these products. In some cases, the materials used for canning are of low quality and may begin to degrade over time. Comparative analysis also indicates variability in nutrient composition of fresh and processed products. Various preservation strategies alter nutritional content specially that of protein significantly. The consumption of packaged food products has also led to various diseases. There should be a proper check and balance during processing to avoid complications. The aim of this research focuses on the effectiveness and challenges of various fish preservation methods, their impact on nutrient quality, and the potential health risks associated with processed fish products. Graphical abstract:
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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.