Evidence map›Paper›PMID 41278085›Full record

ArticleFood chemistry: X2025

Chemical, microbiological and histological properties of refrigerated Asian seabass (

Balamanikandan Vijayakumar, Suriya Palamae, Watcharapol Suyapoh, Kigen Takahashi, Bin Zhang, Soottawat Benjakul

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from 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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Balamanikandan VijayakumarInternational Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand.
Suriya PalamaeInternational Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand.
Watcharapol SuyapohFaculty of Veterinary Science, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand.
Kigen TakahashiDepartment of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-Ku, Tokyo, Japan.
Bin ZhangKey Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China.
Soottawat BenjakulInternational Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Bleeding improves fish quality by removing blood, a source of nutrients for microbes and a prooxidant for lipid oxidation. However, different bleeding techniques for Asian seabass particularly related with microbial quality and lipid oxidation of bled fish during storage have not been investigated. This study aimed to compare the effects of water perfusion (WP) and gill-cut (GC) bleeding on quality, and shelf life of Asian seabass. Both WP and GC reduced heme‑iron and non-heme‑iron contents and microbial load, compared to unbled sample. During the refrigerated storage, GC slices showed similar total viable count to WP slices up to 9 days. However, the latter had higher count on day 12. Lipid oxidation was more pronounced in WP than GC slices after 6 days. GC method could maintain the quality and tissue integrity of fish slices more effectively than WP. Thus, GC was a superior method to WP for bleeding.

Indexed as

Gill cutHeme ironLipid oxidationNon-heme ironShelf lifeWater perfusion

Identifiers

PMID41278085
PMCPMC12640048

What OpenQuestion holds

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LicenceCC BY-NC
Read underepoch 390

Registered trials

None linked

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.