Evidence map›Paper›PMID 33505066›Full record

ArticleJournal of food science and technology2021

Pasteurization of flavored shredded pork using Zno nanoparticles combined with radio frequency pasteurization technology.

Jicheng Xu, Min Zhang, Ping Cao, Benu Adhikari

Open access · greenAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science and technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
0.7field-weighted citation impact, top 33% of its field
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

2 citing papers in PubMed, 16 citations in OpenAlex.

  1. Review
  2. 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

4 authors at 3 institutions in 2 countries.

Jicheng XuState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China.
Min ZhangState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China.ORCID 0000-0001-8107-5212
Ping CaoChina Astronaut Research and Training Center, Beijing, 100094 China.
Benu AdhikariSchool of Science, RMIT University, Melbourne, VIC 3083 Australia.
Jiangnan University · CNChina Astronaut Research and Training Center · CNRMIT University · AU

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Effects of ZnO nanoparticles combined radio frequency (ZNCRF) pasteurization on the survival of microorganism, flavor and taste of Flavored shredded pork were compared with conventional high pressure steam (HPS) sterilization. The results showed that ZNCRF pasteurization was better than HPS sterilization in terms of flavor and taste parameters and at the same time met the pasteurization requirement. GC-MS and NMR measurements were performed to explore changes in volatile compounds and status and distribution of water within the sample. The ZNCRF pasteurization when carried out for 30 min and the HPS sterilization reduced the relative contents of aldehydes by 18.8% and 19.7%, respectively, while the ZNCRF pasteurization within 20 min had less effect on aldehydes. Both ZNCRF pasteurization and HPS sterilization destroyed the vacuolar membrane of the samples caused the loss of water from the cytoplasm (T

Indexed as

E-tongueFlavored shredded porkRadio frequency pasteurizationZnO nanoparticles

Identifiers

PMID33505066
PMCPMC7813921
OpenAlexW3027206871

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.