Evidence map›Paper›PMID 36187974›Full record

ArticleFrontiers in microbiology2022

Enhanced mass transfer of pulsed vacuum pressure pickling and changes in quality of sour bamboo shoots.

Jian-Wu Dai, Qing Zhang, Ming Li, Lian-Jie Li, Li-Jia Xu, Yao-Wen Liu, Peng-Fei Yin, Shu-Xiang Liu, Yong-Peng Zhao, Kai-Yun Gou and 2 more

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In one paragraph

Article in Frontiers in microbiology, 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
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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.

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

12 authors.

Jian-Wu DaiCollege of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China.
Qing ZhangCollege of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China.
Ming LiCollege of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China.
Lian-Jie LiCollege of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China.
Li-Jia XuCollege of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China.
Yao-Wen LiuCollege of Food Science, Sichuan Agricultural University, Ya'an, China.
Peng-Fei YinCollege of Science, Sichuan Agricultural University, Ya'an, China.
Shu-Xiang LiuCollege of Food Science, Sichuan Agricultural University, Ya'an, China.
Yong-Peng ZhaoCollege of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China.
Kai-Yun GouCollege of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China.
Ying-Lu LiCollege of Food Science, Sichuan Agricultural University, Ya'an, China.
Wen QinCollege of Food Science, Sichuan Agricultural University, Ya'an, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Sour bamboo shoot is a traditional Chinese fermented vegetable food. The traditional pickling method of sour bamboo shoots has the disadvantages of being time-consuming, inhomogeneous, and difficult to control. Pulsed vacuum pressure pickling (PVPP) technology uses pulsed vacuum pressure to enhance the pickling efficiency significantly. To demonstrate the effects of salt content and PVPP technical parameters on the fermentation of bamboo shoots, the sample salinity, pH value, color, crunchiness and chewiness, nitrite content, and lactic acid bacteria content during the pickling process were investigated. The salt content inside the bamboo shoots gradually increased to the equilibrium point during the pickling process. The pickling efficiency of bamboo shoots under PVPP technology increased by 34.1% compared to the traditional control groups. Meanwhile, the uniform salt distribution under PVPP technology also obtained better performance in comparison with the traditional groups. The pH value declined slowly from 5.96 to 3.70 with the extension of pickling time and sour flavor accumulated progressively. No significant differences were found in the color values (

Indexed as

LAB contentpH valuepulsed vacuum pressure picklingsalt distributionsour bamboo shoots

Identifiers

PMID36187974
PMCPMC9523241

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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.