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Influence of smoking and packaging methods on lipid stability and microbial quality of C apelin ( M allotus villosus) and Sardine ( S ardinella gibossa)

https://doi.org/10.1002/fsn3.233
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/9781118346174.ch6openalex-snapshot
Preservation of Fish by Curing
inferredcites →https://doi.org/10.1002/jsfa.1128openalex-snapshot
Volatile components of raw and smoked black bream (Brama raii) and rainbow trout (Oncorhynchus mykiss) studied by means of solid phase microextraction and gas chromatography/mass spectrometry
inferredcites →https://doi.org/10.1006/jmsc.2002.1233openalex-snapshot
Capelin (Mallotus villosus) in the Iceland–East Greenland–Jan Mayen ecosystem
inferredcites →https://doi.org/10.1007/bf02112881openalex-snapshot
Keeping quality of vacuum-packed smoked sardine fillets: Microbiological aspects
inferredcites →https://doi.org/10.1007/s00003-011-0665-8openalex-snapshot
Effect of combined application of plant extract and vacuum packaged treatment on the quality of hot smoked rainbow trout
inferredcites →https://doi.org/10.1007/s11745-999-0459-4openalex-snapshot
Influence of diet on fatty acids of three subtropical fish, subfamily caesioninae (Caesio diagramma and C. tile) and family siganidae (Siganus canaliculatus)
inferredcites →https://doi.org/10.1007/s11947-010-0412-7openalex-snapshot
The Effect of Thyme and Garlic Oil on the Preservation of Vacuum-Packaged Hot Smoked Rainbow Trout (Oncorhynchus mykiss)
inferredcites →https://doi.org/10.1016/0003-2697(80)90269-9openalex-snapshot
Colorimetric determination of phospholipids with ammonium ferrothiocyanate
inferredcites →https://doi.org/10.1016/0963-9969(95)90795-copenalex-snapshot
Effects of salt and storage temperature on chemical, microbiological and sensory changes in cold-smoked salmon
inferredcites →https://doi.org/10.1016/j.foodchem.2004.06.012openalex-snapshot
Polycyclic aromatic hydrocarbons in smoked fish – a critical review
inferredcites →https://doi.org/10.1016/j.foodchem.2004.09.040openalex-snapshot
Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes
inferredcites →https://doi.org/10.1016/j.foodchem.2004.11.050openalex-snapshot
Long chain polyunsaturated fatty acids in smoked Atlantic mackerel and Baltic sprats
inferredcites →https://doi.org/10.1016/j.foodchem.2005.07.022openalex-snapshot
Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage
inferredcites →https://doi.org/10.1016/j.foodchem.2006.08.029openalex-snapshot
Seasonal effects on the physicochemical characteristics of fish sauce made from capelin (Mallotus villosus)
inferredcites →https://doi.org/10.1016/j.foodchem.2009.01.023openalex-snapshot
Changes in lipids and their contribution to the taste of migaki-nishin (dried herring fillet) during drying
inferredcites →https://doi.org/10.1016/j.foodchem.2014.01.113openalex-snapshot
Effects of temperature during frozen storage on lipid deterioration of saithe (Pollachius virens) and hoki (Macruronus novaezelandiae) muscles
inferredcites →https://doi.org/10.1016/j.jssas.2012.09.002openalex-snapshot
Drying characteristics of sardine fish dried with microwave heating
inferredcites →https://doi.org/10.1016/s0021-9258(19)52451-6openalex-snapshot
PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENT
inferredcites →https://doi.org/10.1016/s0168-1605(00)00334-2openalex-snapshot
Listeria monocytogenes in the smoked salmon industry
inferredcites →https://doi.org/10.1016/s0963-9969(01)00069-2openalex-snapshot
Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar)
inferredcites →https://doi.org/10.1021/jf040282copenalex-snapshot
Modified Method for the Analysis of Free Fatty Acids in Fish
inferredcites →https://doi.org/10.1021/jf9807871openalex-snapshot
Lipid Oxidation in Fillets of Herring (Clupea harengus) during Ice Storage
inferredcites →https://doi.org/10.1023/a:1015569305499openalex-snapshot
Correlation between the Lipid Composition of the Anadyr Capelin Mallotus villosus and Its Physiological State
inferredcites →https://doi.org/10.1080/10498850.2014.954475openalex-snapshot
Seafood Processing: Technology, Quality and Safety
inferredcites →https://doi.org/10.1093/9780197610138.001.0001openalex-snapshot
Official Methods of Analysis of AOAC International
inferredcites →https://doi.org/10.1093/jaoac/77.2.421openalex-snapshot
Rapid, Sensitive, Iron-Based Spectrophotometric Methods for Determination of Peroxide Values of Food Lipids
inferredcites →https://doi.org/10.1111/j.1745-4557.1998.tb00541.xopenalex-snapshot
EFFECT OF SALTING AND SMOKING METHOD ON THE STABILITY OF LIPID AND MICROBIOLOGICAL QUALITY OF NILE PERCH ( Lates niloticus )
inferredcites →https://doi.org/10.1111/j.1750-3841.2009.01271.xopenalex-snapshot
Changes in Chemical and Sensory Properties of Migaki‐Nishin (Dried Herring Fillet) during Drying
inferredcites →https://doi.org/10.1139/o59-099openalex-snapshot
A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION
inferredcites →https://doi.org/10.1177/1082013209350270openalex-snapshot
Changes and Deterioration of Lipid in Farmed Spotted Babylon Snail (Babylonia areolat a) Muscle during Iced Storage
inferredcites →https://doi.org/10.1177/1082013209353830openalex-snapshot
Post-mortem Changes in Farmed Spotted Babylon Snail (Babylonia areolata) During Iced Storage
inferredcites →https://doi.org/10.1300/j030v11n03_08openalex-snapshot
Seasonal Changes in Chemical Composition and Quality Parameters in Capelin ( Mallotus villosus )
inferredcites →https://doi.org/10.18697/ajfand.60.12340openalex-snapshot
Evaluation of fish handling techniques employed by artisanal fishers on quality of lethrinids and siganids fish genera at landing time along the Kenyan coast using sensory and microbiological methods
inferredcites →https://doi.org/10.3390/ijms131115401openalex-snapshot
Marine Omega-3 Phospholipids: Metabolism and Biological Activities
inferredcites →https://doi.org/10.3923/jfas.2010.106.112openalex-snapshot
Proximate, Color and Amino Acid Profile of Indonesian Traditional Smoked Catfish
inferredcites →https://doi.org/10.4314/ajfand.v10i8.60887openalex-snapshot
Drying characteristics and some quality attributes of Rastrineobola argentea (Omena) and Stolephorus delicatulus (Kimarawali)
inferredcites →https://doi.org/10.4315/0362-028x-63.4.502openalex-snapshot
Effect of Salt and Smoke on the Microbiological Quality of Cold-Smoked Salmon during Storage at 5°C as Estimated by the Factorial Design Method

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4785996openalex-extracted
The Effect of Freezing Before or after Hot-Smoking on the Quality and Sensory Properties of Canned Deep-Skinned Atlantic Mackerel Fillets
inferred← citeshttps://doi.org/10.1002/fsn3.4132openalex-snapshot
Influence of hot‐smoking on the stability of fresh and frozen–thawed deep‐skinned Atlantic mackerel fillets during cold storage
inferred← citeshttps://doi.org/10.1002/fsn3.980openalex-snapshot
The influence of lipid content and pretreatment methods on protein conformation in fish (capelin, Mallotus villosus) during smoking and drying
inferred← citeshttps://doi.org/10.1002/jsfa.14060openalex-snapshot
Comparison of the efficiency of improved and traditional fish smoking kilns and their effects on smoked fish quality in Ghana
inferred← citeshttps://doi.org/10.1007/s11694-023-01888-7openalex-snapshot
Lipid oxidation and free radical formation of shrimp (penaeus vannamei) during hot air drying
inferred← citeshttps://doi.org/10.1007/s13197-016-2462-yopenalex-snapshot
Influence of lipid content and packaging methods on the quality of dried capelin (Mallotus villosus) during storage
inferred← citeshttps://doi.org/10.1007/s13197-021-05082-9openalex-snapshot
Effect of a chitosan-based nanocomposite containing ZnO and Zataria multiflora essential oil on quality properties of Asian sea bass (Lates calcarifer) fillet
inferred← citeshttps://doi.org/10.1016/j.afres.2025.101492openalex-snapshot
Influence of freezing before or after hot-smoking on the quality and sensory attributes of canned deep-skinned Atlantic mackerel
inferred← citeshttps://doi.org/10.1016/j.compag.2022.107170openalex-snapshot
Prediction of total volatile basic nitrogen (TVB-N) and 2-thiobarbituric acid (TBA) of smoked chicken thighs using computer vision during storage at 4 °C
inferred← citeshttps://doi.org/10.1016/j.fishres.2016.12.003openalex-snapshot
The effects of storage on quality and nutritional aspects of farmed and wild sea bass ( Dicentrachus labrax ) muscle: In vitro oils digestibility evaluation
inferred← citeshttps://doi.org/10.1016/j.fochx.2023.101034openalex-snapshot
Effects of food processing on the lipid nutritional quality of commercially important fish and shellfish
inferred← citeshttps://doi.org/10.1016/j.foodcont.2024.111023openalex-snapshot
A comparative study concerning the sensory, physicochemical, bacteriological, nutritional quality, heavy metal content, and health risk assessment of some low-cost fish species
inferred← citeshttps://doi.org/10.1016/j.jafr.2022.100449openalex-snapshot
Application of the spice Afrostyrax lepidophyllus Mildbr as a biopreservative and seasoning agent for hot smoked fillets of Pangasius hypophthalmus
inferred← citeshttps://doi.org/10.1016/j.jfca.2023.105771openalex-snapshot
Impact of frozen storage on quality and cold storage stability of smoked deep-skinned fillets from well-fed Atlantic mackerel
inferred← citeshttps://doi.org/10.1080/07373937.2016.1187161openalex-snapshot
Influence of blanching treatment and drying methods on the drying characteristics and quality changes of dried sardine (Sardinella gibbosa) during storage
inferred← citeshttps://doi.org/10.1111/jfpp.13222openalex-snapshot
The combined impact of nanoemulsion based on commercial oils and vacuum packing on the fatty acid profiles of sea bass fillets
inferred← citeshttps://doi.org/10.1111/jfpp.14694openalex-snapshot
Effect of steaming and hot smoking treatment combination on the quality characteristics of hagfish (Myxine glutinosa)
inferred← citeshttps://doi.org/10.1111/jfpp.15294openalex-snapshot
Efficiency of fishmeal and fish oil processing of different pelagic fish species: Identification of processing steps for potential optimization toward protein production for human consumption
inferred← citeshttps://doi.org/10.1111/jfs.12547openalex-snapshot
A new application on fatty acid stability of fish fillets: Coating with probiotic bacteria‐loaded polymer‐based characterized nanofibers
inferred← citeshttps://doi.org/10.1186/s12872-016-0458-1openalex-snapshot
Trend in young coronary artery disease in China from 2010 to 2014: a retrospective study of young patients ≤ 45
inferred← citeshttps://doi.org/10.1590/fst.65020openalex-snapshot
Improving quality of smoked sardine fillets by soaking in cuttlefish ink
inferred← citeshttps://doi.org/10.17017/j.fish.253openalex-snapshot
Quality and shelf life of vacuum- and nitrogen-packed dried barb fish (Puntius spp.)
inferred← citeshttps://doi.org/10.21608/ejabf.2023.280730openalex-snapshot
Quality Changes during Frozen Storage of Hot Smoked Fillets and Spreads Processed from Indian Mackerel (Rastrelliger kanagurta) and Pangasius (Pangasius hypophthalmus) Fish
inferred← citeshttps://doi.org/10.22144/ctujos.2023.212openalex-snapshot
Ảnh hưởng của nhiệt độ bảo quản đến sự oxy hóa lipid và protein của cá lóc (Channa striata) sấy khô
inferred← citeshttps://doi.org/10.26656/fr.2017.4(6).287openalex-snapshot
Effects of vacuum and modified atmosphere packaging on the biochemical and microbiological quality of sliced goonch fish (Bagarius bagarius) stored at refrigerated condition
inferred← citeshttps://doi.org/10.3390/app15084417openalex-snapshot
The Influence of Different Cooking Techniques on the Biochemical, Microbiological, and Sensorial Profile of Fish-Based Catering Products
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