Evidence map›Paper›PMID 33652531›Full record

ArticlePoultry science2021

Identifying and characterizing the components related to the brown color of Chinese sugar-smoked chicken during processing.

Hong Chang, Changyu Zhou, Jun He, Daodong Pan, Ying Wang, Xin Zhang, Jinxuan Cao

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

Article in Poultry science, 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
1.1field-weighted citation impact, top 25% 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, 15 citations in OpenAlex.

  1. Article
  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

7 authors at 2 institutions in 1 country.

Hong ChangState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
Changyu ZhouState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
Jun HeState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
Daodong PanState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
Ying WangState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
Xin ZhangState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
Jinxuan CaoState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China. Electronic address: caojinxuan@nbu.edu.cn.
Ningbo University · CNNingbo University of Technology · CN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The desired color is a key indicator for consumer acceptability of Chinese sugar-smoked chicken. To investigate the formation of color attributes of Chinese sugar-smoked chicken during processing, color values, structural characteristics, and components of brown pigment were evaluated in 2 groups, which were defined as brown skin (BS) and normal skin (NS) of Chinese sugar-smoked chicken based on their color values. Compared with the NS samples, the BS samples showed significantly lower values of lightness, redness, and yellowness and higher content of malondialdehyde and 5-hydroxymethylfurfural. UV-visible and Fourier-transform infrared spectra suggested that the structure of brown pigment was similar to melanin. The brown pigment consisted of multiple chemical components including the polymer of fructose and glucose, and derivatives produced by lipid oxidation, which were identified by HPLC-tandem mass spectrometry. The polymer content of glucose and fructose, which was demonstrated as sucrose by HPLC analysis, was higher in the BS group than in the NS group. Our results indicated that the higher content of the polymer of glucose and fructose was mainly responsible for the brown color of Chinese sugar-smoked chicken.

Indexed as

ChickensSugarsAnimalsCarbohydratesChinaColorSmokeCarbohydratesSmokeSugarsbrown colorChinese sugar-smoked chickenFT-IRHPLC–MS/MSUV-VIS

Identifiers

PMID33652531
PMCPMC7936203
OpenAlexW3117002847

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
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.