Evidence map›Paper›PMID 32549602›Full record

ArticleJournal of food science and technology2020

Effects of water-immersion cooling temperatures on the moisture retention of sodium-reduced pork sausages.

Fei Ma, Wen-Ya Wang, Wu Wang, Ke-Zhou Cai, Ya-Fang Shang, Cong-Gui Chen, Bao-Cai Xu

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. 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

7 authors.

Fei Ma *School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009 Anhui Province China.ORCID 0000-0002-7313-1787
Wen-Ya Wang *School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009 Anhui Province China.
Wu WangSchool of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009 Anhui Province China.
Ke-Zhou CaiSchool of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009 Anhui Province China.
Ya-Fang ShangSchool of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009 Anhui Province China.
Cong-Gui ChenSchool of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009 Anhui Province China.
Bao-Cai XuSchool of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009 Anhui Province China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

To improve the industrial yield of sodium-reduced meat products, we present a feasible method by adjusting water-immersion cooling temperatures to decrease the water loss of pork sausage during processing. The present results showed that the moisture retention capacity of sodium-reduced pork sausages (SRPS) cooled by the temperatures of 15-20 °C was larger than that of 0-10 °C. The higher cooling temperatures, especially at 20 °C, could change the movement and population of proton of inner water, decrease syneresis and facilitate the formation of homogenous cross-linked network, thus increasing the moisture retention of SRPS. Results of this work indicated that the control of cooling temperature of sodium-reduced sausages after cooking could serve as a feasible approach for improving the economic benefits and quality characteristics of the final products.

Indexed as

Cooling temperatureMicrostructureMoistureNuclear magnetic resonanceSausage

Identifiers

PMID32549602
PMCPMC7270451

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.