Evidence map›Paper›PMID 39669665›Full record

ArticleFood chemistry: X2024

Effect of tea polyphenols on the quality of Mackerel puree (

Zhifeng Tan, Xiaoqing Yang, Zheng Jin, Lin Han, Ke Li, Sangeeta Prakash, Xiuping Dong

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 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Article
  2. Article
  3. 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.

Zhifeng TanState Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
Xiaoqing YangState Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
Zheng JinState Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
Lin HanState Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
Ke LiKey Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China.
Sangeeta PrakashSchool of Agriculture and Food Sustainability, The University of Queensland, Brisbane, Queensland 4072, Australia.
Xiuping DongState Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, Liaoning, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated the impact of adding tea polyphenols (TP) on the quality of mackerel puree during refrigerated storage. The study used whole mackerel fish and analyzed the sensory characteristics, physicochemical properties, and microstructure of the puree. As storage time increased, significant changes occurred in the puree, including increased levels of thiobarbituric acid value, protein carbonyl, and free radicals. The water holding capacity, whiteness, and pH value of the puree decreased. However, the addition of TP helped to preserve the quality of the mackerel puree, particularly in the later stages of storage. This was evidenced by reduced oxidation of lipids and proteins, minimal color change, and a more compact microstructure. The study also revealed that TP contributes to the development of a gel network within the mackerel puree, enhancing water retention and sensory qualities. These findings suggested that TP treatment has potential for preserving mackerel puree during refrigeration.

Indexed as

Gel networkMackerelOxidationPhysicochemical propertiesTea polyphenols

Identifiers

PMID39669665
PMCPMC11637205

What OpenQuestion holds

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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.