Reference health
From farm to fork: lipid oxidation in fish products. A review
60/60 checkable references clean · checked 2026-07-22
Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
8 without a DOI — not checked. A reference deposited without a DOI is never matched by title or guessed at; it stays outside the checked set, and this line discloses that.
The 60 checked references that resolve
resolves10.1021/jf0495946
Effects of Different Cooking Procedures on Lipid Quality and Cholesterol Oxidation of Farmed Salmon Fish (<i>Salmo salar</i>)
resolves10.1016/j.aquaculture.2008.07.025
The influence of starvation time prior to slaughter on the quality of commercial-sized gilthead seabream (Sparus aurata) during ice storage
resolves10.1016/j.foodchem.2011.11.127
The effect of diets supplemented with thyme essential oils and rosemary extract on the deterioration of farmed gilthead seabream (Sparus aurata) during storage on ice
resolves10.1021/jf010829c
Determination of Semivolatile Compounds in Baltic Herring (<i>Clupea harengus membras</i>) by Supercritical Fluid Extraction−Supercritical Fluid Chromatography−Gas Chromatography−Mass Spectrometry
resolves10.1016/j.aquaculture.2006.07.049
Pre-slaughter crowding stress and killing procedures affecting quality and welfare in sea bass (Dicentrarchus labrax) and sea bream (Sparus aurata)
resolves10.1080/10236244.2014.910901
A comparison of the effect of long-term starvation on responses to low-temperature stress by juvenile rainbow (<i>Oncorhynchus mykiss</i>) and brown (<i>Salmo trutta</i>) trout reveal different responses in the two species
resolves10.1021/jf070686f
Protein and Lipid Oxidation during Frozen Storage of Rainbow Trout (<i>Oncorhynchus mykiss</i>)
resolves10.1016/S0044-8486(03)00025-5
Fish performance, fillet characteristics, and health assessment index of rainbow trout (Oncorhynchus mykiss) fed diets containing adequate and high concentrations of lipid and vitamin E
resolves10.1002/jsfa.4286
Impact of dietary carotenoid and packaging during frozen storage on the quality of rainbow trout (<i>Oncorhynchus mykiss</i>) fed carotenoids
resolves10.1111/j.1444-2906.2008.01634.x
Effects of slaughter methods on physical, biochemical and microbiological quality of rainbow trout<i>Oncorhynchus mykiss</i>and mirror carp<i>Cyprinus carpio</i>filleted in pre-, in- or post-rigor periods
resolves10.1111/j.1745-4549.2012.00760.x
Changes in Physicochemical Properties and Shelf Life Ability of Kutum (<i>Rutilus Frisii Kutum</i>) Slices During Packaging and Storage in Ice
resolves10.1300/J030v08n01_05
Comparison of Moist and Dry Cooking on Sensory Quality, Consumer Acceptance and Marketability of Canned Bighead Carp
resolves10.1016/j.aquaculture.2012.04.027
Assessment of dietary supplementation with carvacrol or thymol containing feed additives on performance, intestinal microbiota and antioxidant status of rainbow trout (Oncorhynchus mykiss)
resolves10.1023/A:1023365025292
Starvation before slaughtering as a tool to keep freshness attributes in gilthead sea bream (Sparus aurata)
resolves10.1111/j.1365-2109.2011.02890.x
Dietary lycopene supplementation on Nile Tilapia (Oreochromis niloticus) juveniles submitted to confinement: effects on cortisol level and antioxidant response
resolves10.1007/s11259-007-3431-8
Influence of Slaughtering Method on Some Aspects of Quality of Gilthead Seabream and Smoked Rainbow Trout
resolves10.1016/j.foodchem.2008.09.045
Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage
resolves10.1016/j.aquaculture.2014.01.018
Improved conservation of gilthead seabream (Sparus aurata) in ice storage. The influence of doses of rosemary extract added to feed
resolves10.1111/j.1745-4514.2004.tb00058.x
LIPID PEROXIDATION IN SARCOPLASMIC RETICULUM AND MUSCLE OF TILAPIA IS INHIBITED BY DIETARY VITAMIN E SUPPLEMENTATION
resolves10.1016/j.ijrefrig.2013.05.011
The influence of long-term storage, temperature and type of packaging materials on the quality characteristics of frozen farmed Atlantic Salmon (Salmo Salar)
resolves10.1007/s002170050317
Effect of dietary levels of fat, α-tocopherol and astaxanthin on colour and lipid oxidation during storage of frozen rainbow trout ( Oncorhynchus mykiss ) and during chill storage of smoked trout
resolves10.1111/j.1365-2621.2006.tb15608.x
Effect of High Dietary Vitamin E on Lipid Stability of Oven‐cooked and Hot‐smoked Trout Fillets
resolves10.1016/j.foodchem.2014.01.113
Effects of temperature during frozen storage on lipid deterioration of saithe (Pollachius virens) and hoki (Macruronus novaezelandiae) muscles
resolves10.1016/j.foodchem.2014.05.068
Effect of thermal treatment and frozen storage on lipid decomposition of light and dark muscles of saithe (Pollachius virens)
resolves10.1002/jsfa.2740351117
Determination of thiobarbituric acid reactive substances (TBARS) in fish tissue by an improved distillation–spectrophotometric method
resolves10.1016/j.foodchem.2010.06.055
Effect of bleeding on lipid oxidation and quality changes of Asian seabass (Lates calcarifer) muscle during iced storage
resolves10.1002/jsfa.1311
Comparison of aroma characteristics of 16 fish species by sensory evaluation and gas chromatographic analysis
resolves10.1046/j.1365-2109.2003.00754.x
Effect of the slaughter method on the quality of raw and smoked eels (<i>Anguilla anguilla</i>
L.)
resolves10.1016/j.profoo.2011.09.164
Antemortem and postmortem biochemistry, drip loss and lipid oxidation of European sea bass muscle tissue
resolves10.1016/j.bbrc.2005.08.072
Lipid peroxidation: Mechanisms, inhibition, and biological effects
resolves10.1080/10498850.2012.701710
Improvement of the Storage Quality of Frozen Rainbow Trout by Chitosan Coating Incorporated with Cinnamon Oil
resolves10.1016/j.foodchem.2008.09.078
Sensory, microbiological and chemical assessment of the freshness of red mullet (Mullus barbatus) and goldband goatfish (Upeneus moluccensis) during storage in ice
resolves10.1016/j.cbd.2013.02.001
Dietary oils mediate cortisol kinetics and the hepatic mRNA expression profile of stress-responsive genes in gilthead sea bream (Sparus aurata) exposed to crowding stress. Implications on energy homeostasis and stress susceptibility
resolves10.4081/ijas.2009.s1.139
Farmed fish welfare-suffering assessment and impact on product quality
resolves10.1007/s10499-004-9035-1
Fish welfare and quality as affected by pre-slaughter and slaughter management
resolves10.1021/jf980128o
Identification of the Most Potent Odorants in Wild and Farmed Cooked Turbot (<i>Scophtalamus maximus</i>L.)
resolves10.1021/jf00013a004
Studies on the control of lipid oxidation in ground fish by some polyphenolic natural products
resolves10.1021/jf980309q
Sensory and Chemical Changes in Farmed Atlantic Salmon (<i>Salmo </i><i>s</i><i>alar</i>) during Frozen Storage
resolves10.1021/jf901147a
Phenylalanine Substitution at Site B10 (L29F) Inhibits Metmyoglobin Formation and Myoglobin-Mediated Lipid Oxidation in Washed Fish Muscle: Mechanistic Implications
resolves10.1021/jf010562h
Contributions of Blood and Blood Components to Lipid Oxidation in Fish Muscle
resolves10.1016/S0309-1740(01)00242-X
Role of deoxyhemoglobin in lipid oxidation of washed cod muscle mediated by trout, poultry and beef hemoglobins
resolves10.1016/j.foodchem.2003.08.019
Free amino acids in muscle of Norway lobster (Nephrops novergicus (L.)) in controlled and modified atmospheres during chilled storage
resolves10.1016/j.aquaculture.2013.10.009
The effect of lycopene on antioxidant status in rainbow trout (Oncorhynchus mykiss) reared under high stocking density
resolves10.1271/bbb.70.1006
Effect of Bleeding on Hemoglobin Contents and Lipid Oxidation in the Skipjack Muscle
resolves10.1016/j.foodchem.2015.05.051
Stress during slaughter increases lipid metabolites and decreases oxidative stability of farmed rainbow trout ( Oncorhynchus mykiss ) during frozen storage
resolves10.1093/ajcn/54.3.438
Omega-3 fatty acids in health and disease and in growth and development
resolves10.1016/0044-8486(94)00322-F
Lipid peroxidation in turbot (Scophthalmus maximus) tissue: effect of dietary vitamin E and dietary n − 6 or n − 3 polyunsaturated fatty acids
resolves10.1111/j.1749-7345.2010.00390.x
Influence of Starvation on Flesh Quality of Farmed Dentex, Dentex dentex
resolves10.19026/ajfst.6.56
Effect of Cooking Methods and Freezing Storage on the Quality Characteristics of Fish Cutlets
resolves10.1007/s00217-002-0494-1
Quality of farmed gilthead seabream ( Sparus aurata ) during ice storage related to the slaughter method and gutting
resolves10.1111/j.1750-3841.2010.01992.x
Effect of Myoglobin from Eastern Little Tuna Muscle on Lipid Oxidation of Washed Asian Seabass Mince at Different pH Conditions
resolves10.1016/j.foodchem.2012.09.019
Oxidative changes during ice storage of rainbow trout (Oncorhynchus mykiss) fed different ratios of marine and vegetable feed ingredients
resolves10.1111/j.1365-2621.2006.01298.x
The effect of different cooking methods on proximate composition and lipid quality of rainbow trout (<i>Oncorhynchus mykiss</i>)
resolves10.1016/j.foodchem.2007.05.052
Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets
resolves10.1016/j.foodchem.2008.02.058
Influences of hot air drying and microwave drying on nutritional and odorous properties of grass carp (Ctenopharyngodon idellus) fillets
resolves10.1631/jzus.2007.B0680
Effects of α-tocopheryl acetate supplementation in preslaughter diet on antioxidant enzyme activities and fillet quality of commercial-size Sparus macrocephalus
The 8 references without a DOI — listed, not checked
no DOI — not checkedCIT0005
no DOI — not checkedCIT0012
no DOI — not checkedCIT0013
no DOI — not checkedBiochemical deterioration of fish muscle
no DOI — not checkedCIT0037
no DOI — not checkedCIT0039
no DOI — not checkedHandbuch der Lebensmittelchemie (BandIII/2)
no DOI — not checkedCIT0057
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