ArticleFood chemistry: X2025
Effect of protein oxidation on the quality of abalone (
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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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.
The trial behind it
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Who cites it
4 citing papers in PubMed.
- Quality Assessment in Frozen Seafood: Advances in Sensing Technologies and Artificial Intelligence.Foods (Basel, Switzerland) · 2026Review
- Metal-Phenolic Networks Delay the Oxidation of Alkaline High-Protein Gel Foods: Improving the Quality of Coated Tofu.Gels (Basel, Switzerland) · 2026Article
- Effect of Prolonged Frozen Storage on the In Vitro Digestion of Minced Pork: Insights from Protein Structural Changes.Foods (Basel, Switzerland) · 2026Article
- Mechanistic insights into volatile odor changes in surimi gels with typical cross-linking degrees during frozen storage based on lipidomics analysis.Food chemistry: X · 2025Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated the effects of protein oxidation under vacuum packaging, ice-coating, air-permeable polyvinyl chloride and non-packaging on sensory quality of abalone during 24 weeks at -20 °C. During storage, carbonyl content of protein increased (1.64 to 3.12-4.13 nmol/mg), sulfhydryl content decreased (20.48-29.94 %), surface hydrophobicity increased (19.50-40.24 %) and Ca
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Registered trials
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.