ArticleJournal of food science and technology2023
Development of novel green methods for preparation of lead-free preserved pidan (duck egg).
Article in Journal of food science and technology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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.
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.
Who cites it
6 citing papers in PubMed, 23 citations in OpenAlex.
- Transforming duck egg liquid albumen by-products into sustainable technology for artificially cured salted egg production.NPJ science of food · 2026Article
- Investigating the Effect of High-Voltage Electrostatic Field (HVEF) Treatment on the Physicochemical Characteristics, Bioactive Substances Content, and Shelf Life of Tomatoes.Foods (Basel, Switzerland) · 2024Article
- Circular Economy and Sustainable Recovery of Taiwanese Tilapia (Foods (Basel, Switzerland) · 2023Article
- Investigation of the physicochemical properties of the thin slices of dried pork meat paper mixed with squid.Journal of food science and technology · 2023Article
- A review on the development of pickled eggs: rapid pickling and quality optimization.Poultry science · 2023Review
- On the removal efficiency of copper ions in wastewater using calcined waste eggshells as natural adsorbents.Scientific reports · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors at 6 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pidan, a pickled duck egg, is a traditional Chinese cuisine and generally produced by soaking in metal ion containing strong alkaline solution such as NaOH solution. However, nowadays consumers possess negative perception for using strong alkali in food processing. Therefore, the objective of the current study was to determine the potential of incinerated eggshell powder and alkaline electrolyzed oxidized (EO) water for pidan production rather than harmful NaOH use. This study aims to obtain the optimal physicochemical and sensory qualities of pidan. Various dosing (1-5%) of the incinerated eggshell powder solution or alkaline EO water was used as a basic pickling solution. Duck eggs were pickled at 25-27 °C for 15-30 days with 3 days of an observation interval. Actual commercial process commonly undergoes for 14 days of ripening, after 25 days of picking process with incinerated eggshell powder or EO water. Results showed that physicochemical and sensory attributes of pidan obtained by incinerated eggshell powder solution and alkaline EO water were not significantly different (
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.