Evidence map›Paper›PMID 34401095›Full record

ArticleFood science & nutrition2021

Effects of bromelain on the quality of smoked salted duck.

Ziqing Ye, Jian Zhang, José M Lorenzo, Mutian Zhang, Wangang Zhang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food science & nutrition, 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
–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

2 citing papers in PubMed.

  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

5 authors.

Ziqing YeKey Lab of Meat Processing and Quality Control Ministry of Education Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Nanjing China.
Jian ZhangKey Lab of Meat Processing and Quality Control Ministry of Education Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Nanjing China.
José M LorenzoCentro Tecnológico de la Carne de Galicia Ourense Spain.
Mutian ZhangNanjing Cherry Duck Industry Company Nanjing China.
Wangang ZhangKey Lab of Meat Processing and Quality Control Ministry of Education Jiangsu Collaborative Innovation Center of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Nanjing China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study was aimed to assess the effects of bromelain on the eating quality of smoked salted duck. Whole ducks were marinated with different doses of bromelain (300 U/g, 600 U/g, 900 U/g, 1,200 U/g and 1,500 U/g), while the group without bromelain was considered as control (CK). After the production of smoked salted duck was completed, the pH, color, texture, electronic tongue detection, thiobarbituric acid reactive substances (TBARS), sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and mass spectrometry analysis were determined. The results showed that, compared to CK, the pH, TBARS and hardness values in 900, 1,200 and 1,500 U/g groups were reduced. The cohesiveness and the springiness were increased while the values of b* were decreased in all bromelain treatments (

Indexed as

bromelainflavorqualitysmoked salted duck

Identifiers

PMID34401095
PMCPMC8358376

What OpenQuestion holds

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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.