Evidence map›Paper›PMID 36553805›Full record

ArticleFoods (Basel, Switzerland)2022

Effects of Different Salt Ion Concentrations in Immersion Vacuum Cooling on the Qualities of Spiced Chicken Drumsticks.

Di Zhou, Rui Song, Guofu Yi, Qingli Han, Huazhen Cai, Yawei Zhang, Yuxia Zhu

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

Article in Foods (Basel, Switzerland), 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
0.8field-weighted citation impact, top 31% 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, 6 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

7 authors at 2 institutions in 1 country.

Di ZhouAnhui Heat-Sensitive Materials Processing Engineering Technology Research Center, School of Biological Science and Food Engineering, Chuzhou University, Chuzhou 239000, China.
Rui SongAnhui Heat-Sensitive Materials Processing Engineering Technology Research Center, School of Biological Science and Food Engineering, Chuzhou University, Chuzhou 239000, China.
Guofu YiAnhui Heat-Sensitive Materials Processing Engineering Technology Research Center, School of Biological Science and Food Engineering, Chuzhou University, Chuzhou 239000, China.ORCID 0000-0002-9018-0679
Qingli HanAnhui Heat-Sensitive Materials Processing Engineering Technology Research Center, School of Biological Science and Food Engineering, Chuzhou University, Chuzhou 239000, China.
Huazhen CaiAnhui Heat-Sensitive Materials Processing Engineering Technology Research Center, School of Biological Science and Food Engineering, Chuzhou University, Chuzhou 239000, China.
Yawei ZhangNational Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Yuxia ZhuAnhui Heat-Sensitive Materials Processing Engineering Technology Research Center, School of Biological Science and Food Engineering, Chuzhou University, Chuzhou 239000, China.
Chuzhou University · CNNanjing Agricultural University · CN

Funding

Chuzhou Municipal Science and Technology Project 2021GJ011Chuzhou University Scientific Research Fund 2020qd34 and 2022qd53Major Special Project of Anhui Provincial Science and Technology Department 18030701165National Natural Science Foundation of China 31801483
6 · The paper itself

Abstract

The traditional immersion vacuum cooling of meats can result in product defects. To optimize these processes, different salt ion concentrations in the immersion solution (0%, 3%, 5%, and 7%) were assessed, in relation to the cooling rate, cooling loss rate, color, texture, moisture status, and microstructure of chicken drumsticks. The cooling rate at 5% salt ion concentration was the fastest and most similar to the conventional vacuum cooling method, which can reduce the central temperature of drumsticks from 75 to 25 °C in 15 min. Immersion vacuum cooling did not cause weight loss and the 5% salt ion concentration was the best for weight maintenance, which can increase the weight of drumsticks by 2.3%. The

Indexed as

cooling ratedrumsticksimmersion vacuum coolinglow-temperature processingnuclear magnetic resonancesalt ion concentration

Identifiers

PMID36553805
PMCPMC9777754
OpenAlexW4312140667

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.