Evidence map›Paper›PMID 39582639›Full record

ArticleFood chemistry: X2024

Enhacing emulsification of meat broth system mixed with myofibrillar proteins and type I collagen: The role of NaCl and heat.

Chaozhi Zhu, Yangyi Zheng, Guiyan Zhang, Y U Xiaoling, Qiuhui Zhang, Gaiming Zhao, L I Fuqiang

Abstract 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 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  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

7 authors.

Chaozhi ZhuCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Yangyi ZhengCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Guiyan ZhangCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Y U XiaolingCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Qiuhui ZhangCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Gaiming ZhaoCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
L I FuqiangLianyuan Comprehensive Test Station, Lianyuan 417100, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

A mixed system with a 5:1 ratio of beef myofibrillar protein to type I collagen was prepared to mimic meat broths. The study aimed to determine the combined effects of various NaCl concentrations (0, 0.2 M, 0.4 M, 0.6 M) and heat treatment on solubility, emulsifying properties (EAI, ESI), viscosity, and particle size of the mixed protein system. Mechanistic changes were examined through molecular interactions, intrinsic fluorescence, protein molecular weight, and Raman spectroscopy. The results showed that, without heat treatment, NaCl enhanced solubility, EAI, ESI, emulsion viscosity, and hydrogen bonding. After heating (90 °C, 30 min), elevated 0.4-0.6 M NaCl created an unstable, crowded environment, resulting in protein aggregation and reduced solubility and emulsifying performance. The results indicated that heating at 90 °C with 0.2 M NaCl was beneficial for meat emulsification, providing valuable production guidance for optimizing the formulation of meat products with low salt and high emulsifying properties.

Indexed as

EmulsificationHeat treatmentMyofibrillar proteinsNaCl concentrationProtein aggregationType I collagen

Identifiers

PMID39582639
PMCPMC11582443

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Registered trials

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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.