ArticleFood science & nutrition2025
Utilization of Fish Byproduct in Edible Films: A Sustainable Approach to Improving Fillet Shelf Life.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 1 paper.
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
1 citing paper in PubMed.
- Gummies as a Novel Approach to Valorize Rainbow Trout Wastes.Journal of food science · 2026Article
Corrections and comments
- Erratum issued
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Seafood has attracted attention in recent years. In this context, it is aimed to investigate the effectiveness of lectin obtained from mucus containing many defense molecules, including immunoglobulins, on fillet quality as an enriching component in biofilm coatings, and to evaluate the effectiveness of aquaculture waste as a preservative in the food industry within the scope of green chemistry applications, sustainability, and green product targets. In line with this objective, lectin (LCT) is purified from mucus by three-phase partitioning (TPP) method in the first phase; then, in the second phase, chitosan (Ch) based coating solution is enriched with LCT (0.04 mg/L); and in the last phase, fillets are coated with this solution and fillet quality parameters are monitored by microbiological, chemical, and sensory analyses at certain intervals during 12 days of storage (at +4°C ± 1°C). According to the findings, the coating enriched with LCT caused relative changes in appearance, color, and
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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.