Evidence map›Paper›PMID 36981111›Full record

ArticleFoods (Basel, Switzerland)2023

Effects of Partial Replacement of NaCl with KCl on Protein Properties and Quality Attributes of Lightly Salted Tilapias Fillets.

Lunan Jing, Jingqi Xue, Xin Jiang, Naiyong Xiao, Hao Pan, Jiarou Li, Dajun Wang, Qingqing Jiang, Wenzheng Shi

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

Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
0.6field-weighted citation impact, top 39% 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

1 citing paper in PubMed, 3 citations in OpenAlex.

  1. 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

9 authors at 1 institution in 1 country.

Lunan JingCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Jingqi XueCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.ORCID 0000-0001-8369-4121
Xin JiangCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Naiyong XiaoCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Hao PanCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Jiarou LiCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Dajun WangYantai Haiyu Foodstuffs Co., Ltd. (Yantai), Yantai 264000, China.
Qingqing JiangCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Wenzheng ShiCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Shanghai Ocean University · CN

Funding

National Key R&D Program of China 2019YFD0902003Yantai science and technology innovation development 520 plan project 2022YT0620061
6 · The paper itself

Abstract

The evolution of quality attributes and their association with the protein properties of lightly tilapias fillets salted with different replacement proportions of NaCl with KCl (0%, 10%, 30%, 50%, 70%, 100%) at the same ionic strength were investigated. KCl replacements using optimal substitution (50% of KCl) contributed to maintaining desired quality properties. Further, KCl replacement (about 50~70% of KCl) led to the insolubilization and weakened stability of myofibrillar proteins, represented by the unfolding of the myofibrillar protein, increased surface hydrophilic points, and strengthened internal protein-protein interaction, resulting in the structurally reinforced hardness and lower water-holding capacity. Excessive replacement (more than 70% of KCl) showed apparent deterioration in taste quality, coloration, and hardness received by sensory sensation caused by immoderate hydrolysis and aggravated oxidation of the myofibrillar protein. In this sense, insights into KCl replacements on protein properties might be a positive approach to improving quality attributes of lightly salted tilapias fillets.

Indexed as

KCl replacementslightly saltedprotein structural stabilitysensory quality

Identifiers

PMID36981111
PMCPMC10048763
OpenAlexW4324066099

What OpenQuestion holds

Textfull text, public
LicenceCC BY
reference markers read1
measurements read100
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.