Evidence map›Paper›PMID 32549596›Full record

ArticleJournal of food science and technology2020

Comparative analysis of quality and microbial safety of ohmic and water bath cooked pork batter during refrigerated storage.

Xiaojing Tian, Lele Shao, Qianqian Yu, Xingmin Li, Ruitong Dai

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science and technology, 2020. 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. Review
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

5 authors.

Xiaojing TianCollege of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing, 100083 People's Republic of China.
Lele ShaoCollege of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing, 100083 People's Republic of China.
Qianqian YuCollege of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing, 100083 People's Republic of China.
Xingmin LiCollege of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing, 100083 People's Republic of China.
Ruitong DaiCollege of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing, 100083 People's Republic of China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In this study, the microbial safety, lipid and protein oxidation, and water characteristics of ohmic (OH) and water bath (WB) cooked pork batter during storage at 4 °C were investigated. The results indicated that the cooking time was much shorter for samples cooked to 72 °C by OH cooking (2 min) than WB cooking (41 min), but OH and WB cooked samples had no significant difference in total viable colony (TVC) at day 28. No significant differences were observed in thiobarbituric acid reactive substances (TBARS) and total sulfhydryl content between OH and WB cooked samples (

Indexed as

Drip lossImmobilized waterLipid oxidationMicrobial safetyProtein oxidation

Identifiers

PMID32549596
PMCPMC7270321

What OpenQuestion holds

Textmetadata
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.