Long-term storage under pressure in deep sea improved the microbiological safety and physical properties of whale meat.

Satomi Tsutsuura, Maki Matsumoto, Kana Sakai, Ryosuke Motegi, Tadayuki Nishiumi

Open access · goldAbstract read

In one paragraph

Article in Heliyon, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

0.3field-weighted citation impact, top 47% 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

0 citing papers in PubMed, 1 citations in OpenAlex.

No citing paper in PubMed yet.

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

5 authors at 1 institution in 1 country.

Satomi TsutsuuraFaculty of Agriculture, Niigata University, 8050 Ikarashi-2, Nishi-ku, Niigata, 950-2181, Japan.

Maki MatsumotoFaculty of Agriculture, Niigata University, 8050 Ikarashi-2, Nishi-ku, Niigata, 950-2181, Japan.

Kana SakaiFaculty of Agriculture, Niigata University, 8050 Ikarashi-2, Nishi-ku, Niigata, 950-2181, Japan.

Ryosuke MotegiFaculty of Agriculture, Niigata University, 8050 Ikarashi-2, Nishi-ku, Niigata, 950-2181, Japan.

Tadayuki NishiumiFaculty of Agriculture, Niigata University, 8050 Ikarashi-2, Nishi-ku, Niigata, 950-2181, Japan.

Niigata University · JP

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study aimed to clarify the effects of deep-sea pressure storage on the quality of whale meat, especially microbiological safety and physical properties, to examine the effectiveness of deep-sea storage for long-term aging of whale meat. Microbiological safety, physical properties, color and appearance, water content, water activity, and pH of whale meat were examined after storage in the deep sea at depths of 2200-6000 m (22-60 MPa) for 4 months. During storage under high pressure at a depth of >4000 m (40 MPa), the growth of aerobic bacteria was inhibited in whale meat. The toughness of whale meat stored in deep sea at a depth of >4000 m became significantly tender than that before deep-sea storage. Long-term storage of whale meat under high pressure and low-temperature conditions in the deep sea at a depth of >4000 m was clarified to improve the microbiological safety and tenderness of whale meat.

Indexed as

Deep-sea storageHigh pressureImprovement in physical propertiesMicrobiological safetyWhale meat

Identifiers

PMID38655287

DOI10.1016/j.heliyon.2024.e29631

PMCPMC11036056

OpenAlexW4394756753

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.