Evidence map›Paper›PMID 35845780›Full record

ArticleFrontiers in nutrition2022

Physicochemical, Sensory and Digestive Properties of Eel Burgers at Different Baking Temperatures.

Jieyu Li, Linfan Shi, Zhongyang Ren, Wuyin Weng

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

Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
0.3field-weighted citation impact, top 50% 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

0 citing papers in PubMed, 2 citations in OpenAlex.

No citing paper in PubMed yet.

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 1 institution in 1 country.

Jieyu LiCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.
Linfan ShiCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.
Zhongyang RenCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.
Wuyin WengCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.
Jimei University · CN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The effect of baking temperature on the physicochemical, sensory and digestive properties of eel burgers was investigated. The moisture content of eel burgers gradually decreased with increased baking temperature, whereas the water-holding capacity remained unchanged. The breaking force of eel burgers baked at 160°C was significantly higher than that at other baking temperatures. With increased baking temperature from 100 to 220°C, amide I in the Fourier transform infrared spectroscopy of eel burgers shifted from 1,645 to 1,633 cm

Indexed as

American eelflavorgel strengthin vitro digestionmicrostructuretaste

Identifiers

PMID35845780
PMCPMC9277584
OpenAlexW4283452226

What OpenQuestion holds

Textmetadata
LicenceCC BY
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.