Evidence map›Paper›PMID 42062296›Full record

ArticleNPJ science of food2026

Preservation of bighead carp heads using black pepper essential oil: biogenic amine inhibition and metabolomic insights.

Miao Liu, Lin Li, Jianhui Wang, Na Deng, Hui Li, Zhe Chen, Panxianzhi Ni, Xiaoyi Hou, Paul Van der Meeren

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in NPJ science of food, 2026. 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

9 authors.

Miao LiuSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, China.
Lin LiSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, China.
Jianhui WangSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, China. wangjh0909@csust.edu.cn.
Na DengSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, China.
Hui LiSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, China.
Zhe ChenSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, China.
Panxianzhi NiSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, China.
Xiaoyi HouSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, China.
Paul Van der MeerenParticle & Interfacial Technology Research Group, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.

Funding

National Key R&D Program of China 2024YFD2401601National Key R&D Program of China 2024YFD2401602Postgraduate Scientific Research Innovation Project of Hunan Province CX20240081Research and Development Program in Key Areas of Hunan Province 2024JK2154Research and Development Program in Key Areas of Hunan Province 2024JK2156Scientific Research Project Funded by Hunan Provincial Department of Education 24C0148
6 · The paper itself

Abstract

This study evaluated the efficacy of black pepper essential oil (BPEO) as a natural preservative for bighead carp heads during superchilling storage, with a focus on controlling biogenic amine (BA)-producing bacteria. Six dominant BA-producing strains were isolated and identified. BPEO exhibited measurable in vitro growth-inhibitory effects and reduced detectable amino acid decarboxylase protein levels in certain strains. Compared with controls, BPEO treatment delayed sensory deterioration, reduced total viable counts in fish meat by approximately 1.0 log CFU/g, lowered TVB-N values by about 24% at day 8, and extended shelf life by approximately 2 days. Untargeted metabolomic analysis indicated that BPEO treatment was associated with alterations in BA-related metabolic pathways. Notably, putrescine (PUT) levels at day 10 were significantly lower in the BPEO-treated groups compared with controls (p < 0.001). Reduced PUT accumulation was accompanied by changes in ornithine- and proline-related metabolites in fish meat. This study provides integrated microbiological and metabolomic evidence supporting BPEO as a plant-derived preservation strategy to enhance the safety and quality of aquatic products.

Identifiers

PMID42062296
PMCPMC13338441

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Registered trials

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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.