ArticleFood science & nutrition2023
Effects of high-temperature short-time processing on nutrition quality of Pacific saury (
Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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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.
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Who cites it
4 citing papers in PubMed.
- Storage Stability and Lipidomic Analysis Reveal the Effect of Frozen Storage Temperature on Pacific Saury (Foods (Basel, Switzerland) · 2025Article
- Microwave Heating Characteristics on Lipid Quality in Sterilized Rainbow Trout (Foods (Basel, Switzerland) · 2024Article
- Effects of Microwave Pasteurization on the Quality and Shelf-Life of Low-Sodium and Intermediate-Moisture Pacific Saury (Foods (Basel, Switzerland) · 2023Article
- Effects of high-temperature short-time processing on nutrition quality of Pacific saury (Food science & nutrition · 2023Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Microwave thermal processing is a promising technology to greatly improve product quality by achieving high-temperature short-time (HTST) processing for solid foods. And the non-thermal effect of microwave fields on nutritional quality is a major public concern. To distinguish the non-thermal effect of microwave fields, the thermal effect of HTST processing should be revealed first. The objective of this study was to investigate the effects of different HTST processing on quality of Pacific saury fillets using extracted fatty acids as the indicator. A self-developed thermal processing system was used to conduct the HTST processing with different heating rate (5.48-18.30°C/min), maximum heating temperature (123, 133 °C), and thermal processing level (
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Registered trials
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