Evidence map›Paper›PMID 36779082›Full record

ArticleInternational journal of food science2023

Characteristics of the Beef Cheek Meat-Based Sausage Added with Snakehead (

Rosmawati, Abu Bakar Tawali, Muhammad Irfan Said, Sri Fatmah Sari, Lely Okmawaty Anwar, Iin Nurdianty Nurdin, Anwar Said, Ary Tamtama, Fuji Astuty Auza, Wahidu Zzaman and 3 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in International journal of food science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
–field-weighted citation impact
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

3 citing papers in PubMed.

  1. Article
  2. Article
  3. 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

13 authors.

RosmawatiStudy Program of Fishery Products Technology, Faculty of Fisheries and Marine Sciences, University of Muhammadiyah Kendari, Jalan K. H. Ahmad Dahlan No. 10, Kendari 93117, Indonesia.ORCID https://orcid.org/0000-0002-9188-6024
Abu Bakar TawaliFaculty of Agriculture Science, Laboratory of Food Science and Technology, Hasanuddin University, Jalan Perintis Kemerdekaan, South Sulawesi, Makassar 90245, Indonesia.ORCID https://orcid.org/0000-0003-0196-8497
Muhammad Irfan SaidFaculty of Animal Science, Laboratory of Animal Byproduct Processing Technology Hasanuddin University, Jalan Perintis Kemerdekaan, South Sulawesi, Makassar 90245, Indonesia.ORCID https://orcid.org/0000-0002-8824-4944
Sri Fatmah SariStudy Program of Fishery Products Technology, Faculty of Fisheries and Marine Sciences, University of Muhammadiyah Kendari, Jalan K. H. Ahmad Dahlan No. 10, Kendari 93117, Indonesia.ORCID https://orcid.org/0000-0003-2054-8789
Lely Okmawaty AnwarStudy Program of Fishery Products Technology, Faculty of Fisheries and Marine Sciences, University of Muhammadiyah Kendari, Jalan K. H. Ahmad Dahlan No. 10, Kendari 93117, Indonesia.ORCID https://orcid.org/0000-0002-9693-3619
Iin Nurdianty NurdinStudy Program of Fishery Products Technology, Faculty of Fisheries and Marine Sciences, University of Muhammadiyah Kendari, Jalan K. H. Ahmad Dahlan No. 10, Kendari 93117, Indonesia.
Anwar SaidStudy Program of Fishery Products Technology, Faculty of Fisheries and Marine Sciences, University of Muhammadiyah Kendari, Jalan K. H. Ahmad Dahlan No. 10, Kendari 93117, Indonesia.
Ary TamtamaStudy Program of Fishery Products Technology, Faculty of Fisheries and Marine Sciences, University of Muhammadiyah Kendari, Jalan K. H. Ahmad Dahlan No. 10, Kendari 93117, Indonesia.
Fuji Astuty AuzaFaculty of Animal Science, Halu Oleo University, Jalan H.E.A Mokodompit Kampus Anduonohu, Kendari, 93231 Southeast Sulawesi, Indonesia.ORCID https://orcid.org/0000-0003-3344-1649
Wahidu ZzamanDepartment of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.ORCID https://orcid.org/0000-0003-1513-7301
Mohammad Halim JeinieFaculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, 88400 Sabah, Malaysia.
Mohd Nazri Abdul RahmanFaculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, 88400 Sabah, Malaysia.
Nurul HudaFaculty of Sustainable Agriculture, Universiti Malaysia Sabah, 90509 Sandakan, Sabah, Malaysia.ORCID https://orcid.org/0000-0001-9867-6401

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study is aimed at determining the functional effect of snakehead fish gelatin as a binder on the characteristics and shelf life of beef cheek-based emulsion sausage compared with bovine commercial gelatin. The level of snakehead fish gelatin used was 0%, 1%, 2%, and 3%, while that of bovine commercial gelatin was 2% with a storage time of 0 to 28 days in the refrigerator (4 ± 2°C). Emulsion stability, cooking loss, proximate composition, texture profile, and microstructure of sausage were initially determined before storage; then, observations were made every seven days to determine the shelf life of sausages based on pH, antioxidant activity, and TBA reactivity. Characteristics such as emulsion stability, proximate composition, and texture profile were influenced by the treatment (

Identifiers

PMID36779082
PMCPMC9918369

What OpenQuestion holds

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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.