Evidence map›Paper›PMID 36845470›Full record

ArticleFood chemistry: X2023

Monitoring the oxidation process of soybean oil during deep-frying of fish cakes with

Benlun Hu, Runlin Wu, Jingwen Sun, Haonan Shi, Caihua Jia, Ru Liu, Jianhua Rong

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing 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

2 citing papers in PubMed.

  1. Article
  2. Article
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.

Benlun HuCollege of Food Science and Technology, Huazhong Agricultural University/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan)/Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China.
Runlin WuCollege of Food Science and Technology, Huazhong Agricultural University/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan)/Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China.
Jingwen SunCollege of Food Science and Technology, Huazhong Agricultural University/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan)/Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China.
Haonan ShiCollege of Food Science and Technology, Huazhong Agricultural University/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan)/Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China.
Caihua JiaCollege of Food Science and Technology, Huazhong Agricultural University/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan)/Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China.
Ru LiuCollege of Food Science and Technology, Huazhong Agricultural University/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan)/Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China.
Jianhua RongCollege of Food Science and Technology, Huazhong Agricultural University/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan)/Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The oxidation process of soybean oil (SBO) during frying fish cakes was investigated. The TOTOX value of before frying (BF) and after frying (AF) was significantly higher than control (CK). However, the total polar compound (TPC) content of AF reached 27.67% in frying oil continuously frying at 180℃ for 18 h, and 26.17% for CK. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) loss in isooctane and methanol significantly decreased with the extension of frying time and then tended to be stable. The decrease of DPPH loss was related to the increase of TPC content. Antioxidant and prooxidant balance (APB) value below 0.5 was obtained after 12 h for heated oil. (

Indexed as

1H NMRFish cakesOxidation productsSoybean oilThermal-oxidation

Identifiers

PMID36845470
PMCPMC9944498

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.