ArticleRSC advances2020
The differential effects of endogenous cathepsin and microorganisms on changes in the texture and flavor substances of grouper (
Article in RSC advances, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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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.
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.
Who cites it
2 citing papers in PubMed, 18 citations in OpenAlex.
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- Effects ofFoods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
2 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Grouper is an important seafood species in China and has high economic value. However, the edible value of grouper is seriously affected by deterioration in the texture and flavor during refrigeration. The purpose of this study was to investigate the effects of endogenous cathepsin and microorganisms on texture softening and flavor changes in refrigerated grouper fillets. Iodoacetic acid and ProClin 300 were used to inhibit endogenous protease activity and microbial growth separately. Iodoacetic acid can inhibit the activity of cathepsin B, L, and calpain. Moreover, iodoacetic acid does not significantly affect the growth of microorganisms. The total amounts of bacteria and
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Registered trials
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