ArticleJournal of food science and technology2015
Effects of smoking and sun-drying on proximate, fatty and amino acids compositions of Southern pink shrimp (Penaeus notialis).
Article in Journal of food science and technology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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
14 citing papers in PubMed, 39 citations in OpenAlex.
- Biotechnological Advancements in Ovine Bioactives: Mapping Protein Expression Trends and Immuno-Lipidomic Dynamics for Functional Food Applications.International journal of molecular sciences · 2026Article
- Effects of Hot-Air Drying Conditions on Quality Attributes of Meat and Shell of Dried Shrimp.Foods (Basel, Switzerland) · 2025Article
- Effect of ultrasound pre-treatments before enzymatic hydrolysis on physicochemical, nutritional and functional properties of insoluble protein fractions obtained from Atlantic mackerel side streams.Bioresources and bioprocessing · 2025Article
- Dynamic Changes in Microbiome and Metabolome during Sun-Drying of Oysters (Journal of microbiology and biotechnology · 2024Article
- Advances in the Application of Infrared in Food Processing for Improved Food Quality and Microbial Inactivation.Foods (Basel, Switzerland) · 2024Review
- Shrimp Lipid Bioactives with Anti-Inflammatory, Antithrombotic, and Antioxidant Health-Promoting Properties for Cardio-Protection.Marine drugs · 2024Review
- Metagenomic and metabolomic profiling of dried shrimp (Litopenaeus vannamei) prepared by a procedure traditional to the south China coastal area.International microbiology : the official journal of the Spanish Society for Microbiology · 2024Article
- Nutritional Quality and Fatty Acids Composition of Invasive Chinese Mitten Crab from Odra Estuary (Baltic Basin).Foods (Basel, Switzerland) · 2023Article
- Enhancing the Nutritional Profile ofFoods (Basel, Switzerland) · 2023Article
- Safety and quality assessment of street-vended barbecue chicken samples from Faisalabad, Pakistan.Food science & nutrition · 2023Article
- Effects of Repeated Heating on Fatty Acid Composition of Plant-Based Cooking Oils.Foods (Basel, Switzerland) · 2022Article
- Nutritional Indices for Assessing Fatty Acids: A Mini-Review.International journal of molecular sciences · 2020Review
- Proximate analysis and fatty acid of Corbicula fluminea (C. fluminea) tissue in Kelantan, Malaysia.Environmental science and pollution research international · 2020Article
- Microbiological and chemical changes of shrimpJournal of food science and technology · 2017Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
1 author at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Traditional techniques of smoking and sun drying were investigated to understand their effects on nutritional qualities of Southern pink shrimp against present human dietary needs. Shrimps subjected to hot smoking at 71 °C and sun drying at ambient temperature of 31 °C treatments were compared to fresh samples. Proximate composition dry weight basis showed that smoked product were highest in protein and carbohydrate (P < 0.05) while fat was raised in sundried products (P < 0.05). The monounsaturated fatty acid (MUFAs) were highest ranging from 35.87 to 40.35 % in all products. Oleic acid (18:1) had highest value of 24.26 % in the smoked. Eicosapentanoic acid (C20:5 n-3) was highest in the sundried while Docosahexaenoic acid (C22:6 n-3) predominated in the fresh. The shrimp protein had Glutamate as the most abundant amino acid in the three forms. Both preservation methods significantly (P < 0.01) raised the values of tyrosine, histidine and leucine. The Ω-3/Ω-6 ratios showed that prawn is rich in omega 3. The highest arginine/lysine ratio (1.54) was obtained in sundried. The EAA/NEAA ratios ranged from 0.72 to 0.80 while index of atherogenicity (IA) and index of thrombogenicity (IT) ranged from 0.71 to 0.82 and 0.21 to 0.30 respectively in all forms. All products forms showed different advantages with respect to quality and nutrition, smoked samples however, offered the best benefits. Information provided is the first detailed study on the impacts of smoking and sun-drying on the nutritional qualities of a shrimp with tremendous economic and nutritional importance.
Indexed as
Identifiers
What OpenQuestion holds
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.