Evidence map›Paper›PMID 38665628›Full record

ArticleFood chemistry: X2024

Inhibitory effects of glutathione peroxidase on microbial spoilage of crayfish (

Lerong Qin, Han Li, Ying Zhang, Jiwang Chen, Haibin Wang, E Liao

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

Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.

0numbers the graph read from it
0cells of the map it votes in
5citing papers in PubMed
0.9field-weighted citation impact, top 27% 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

5 citing papers in PubMed, 4 citations in OpenAlex.

  1. Article
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  4. Review
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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 at 2 institutions in 1 country.

Lerong QinCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Han LiCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Ying ZhangCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Jiwang ChenCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Haibin WangCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
E LiaoCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Wuhan Polytechnic University · CNAgricultural Product Processing Research Institute · CN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The variety of enzyme-based biological preservatives is limited. This study evaluated the effects of glutathione peroxidase (GSH-Px) on the quality of crayfish during refrigerated storage by measuring the pH, total volatile basic nitrogen, trimethylamine, and microbial contamination in crayfish muscle simulation system. The results revealed that 0.3% GSH-Px (CK3) not only suppressed the degradation of nitrogenous substances but also decreased the contamination levels of total viable, Enterobacteriaceae, and

Indexed as

16S rRNAAgarose (PubChem CID: 11966311)Bacterial compositionBoric acid (PubChem CID: 7628)CrayfishEoxynucleoside triphosphates (dNTPs) (PubChem CID: 155489856)Formaldehyde (PubChem CID: 712)Glutathione peroxidaseHydrochloric acid (PubChem CID: 313)Microbial spoilageSodium hydroxide (NaOH) (PubChem CID: 14798)Trichloroacetic acid (PubChem CID: 6421)Trimethylamine (PubChem CID: 1146)

Identifiers

PMID38665628
PMCPMC11043841
OpenAlexW4394783922

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.