Effects of Microwave Pasteurization on the Quality and Shelf-Life of Low-Sodium and Intermediate-Moisture Pacific Saury (

Shibin Wang, Ji Zhang, Yifen Wang, Qingcheng Zhu, Xiaodong Wang, Donglei Luan

Abstract read

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 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.

Microbial Control in the Processing of Low-Temperature Meat Products: Non-Thermal Sterilization and Natural Antimicrobials.Foods (Basel, Switzerland) · 2025
Review
Microwave Heating Characteristics on Lipid Quality in Sterilized Rainbow Trout (Foods (Basel, Switzerland) · 2024
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

6 authors.

Shibin WangCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.

Ji ZhangCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.

Yifen WangBiosystems Engineering Department, Auburn University, Atlanta, GA 36849, USA.

Qingcheng ZhuNational Engineering Research Center for Pelagic Fishery, Shanghai 201306, China.

Xiaodong WangNational Engineering Research Center for Pelagic Fishery, Shanghai 201306, China.

Donglei LuanCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.

Funding

the Program of Shanghai Natural & Science Foundation in China and the Zhejiang Key Research and Development Program 20ZR1423800 and 2022C02025

6 · The paper itself

Abstract

The objective of this study was to investigate the effects of microwave pasteurization on the quality and shelf-life of low-sodium and intermediate-moisture Pacific saury. Microwave pasteurization was used to process low-sodium (1.07% ± 0.06%) and intermediate-moisture saury (moisture content 30% ± 2%, water activity 0.810 ± 0.010) to produce high-quality ready-to-eat food stored at room temperature. Retort pasteurization with the same thermal processing level of F

Indexed as

intermediate-moisture foodslow-sodium foodsmicrowave pasteurizationready-to-eat food productsshelf-life

Identifiers

PMID37238819

DOI10.3390/foods12102000

PMCPMC10216972

What OpenQuestion holds

Textmetadata

LicenceCC BY

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.