Evidence map›Paper›PMID 36204376›Full record

ArticleFrontiers in nutrition2022

Perilla frutescens seed meal as a fat substitute mitigates heterocyclic amine formation and protein oxidation and improves fatty acid profile of pan-fried chicken patties.

Iftikhar Ali Khan, Baoping Shi, Haibo Shi, Asad Nawaz, Zongshuai Zhu, Muhammad Umair Ijaz, Muzahir Hussain, Asad Khan, Mingfu Wang, Feng Chen and 2 more

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. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing papers in PubMed
1.7field-weighted citation impact, top 15% 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

4 citing papers in PubMed, 11 citations in OpenAlex.

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    Review
  3. Article
  4. Chinese herbal medicines · 2023
    Review
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 at 5 institutions in 3 countries.

Iftikhar Ali KhanCollege of Civil and Transportation Engineering, Shenzhen University, Shenzhen, China.
Baoping ShiShenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China.
Haibo ShiInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China.
Asad NawazCollege of Civil and Transportation Engineering, Shenzhen University, Shenzhen, China.
Zongshuai ZhuNanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
Muhammad Umair IjazDepartment of Medical Pathology and Laboratory Medicine, University of California Davis School of Medicine, Sacramento, CA, United States.
Muzahir HussainMoBioFood Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, Tarragona, Spain.
Asad KhanKey Laboratory of Mucosal Immunology, College of Preventive Veterinary Medicine, Nanjing Agricultural University, Nanjing, China.
Mingfu WangShenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China.
Feng ChenShenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China.
Daoying WangInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China.
Ka-Wing ChengShenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China.
Shenzhen University · CNJiangsu Academy of Agricultural Sciences · CNNanjing Agricultural University · CNUniversitat Rovira i Virgili · ESUniversity of California Davis Medical Center · US

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Fatty acid profile, protein and fatty acid oxidation and flavor profile of pan-fried chicken patties formulated with various levels of Perilla frutescens seed meal (PSM) as a fat substitute was investigated in this study. The formation of heterocyclic amines (HCAs) in the chicken patties was also evaluated. The results showed that pan-fried patties formulated with 20% PSM (PSM4) had the highest ranges of oleic acid and ΣMUFA content and ΣPUFA/ΣSFA ratio. Low to medium levels of PSM (PSM1, 2, and 3 corresponding to 5, 10, and 15% of PSM, respectively) reduced the content of lipid peroxidation products, while high level (PSM4) increased it. All levels of PSM were also found to be effective against elevation in carbonyl content relative to the control. Moreover, the PSM effectively inhibited HCA formation in the chicken patties. The total contents of HCAs in PSM1, PSM2, PSM3, and PSM4 samples were significantly (

Indexed as

fat substitutefatty acidsheterocyclic aminesoxidation productsPerilla seed meal

Identifiers

PMID36204376
PMCPMC9530322
OpenAlexW4297905755

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.