Evidence map›Paper›PMID 40224346›Full record

ArticleFood chemistry: X2025

Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage.

Mingzhu Zhou, Dongyin Liu, Hongyuan Tan, Chao Wang, Wei Yu, Guangquan Xiong, Lan Wang, Wenjin Wu, Yu Qiao

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

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 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing 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

2 citing papers in PubMed.

  1. Article
  2. 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

9 authors.

Mingzhu ZhouKey Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.
Dongyin LiuKey Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
Hongyuan TanKey Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
Chao WangKey Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.
Wei YuKey Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
Guangquan XiongKey Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
Lan WangKey Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
Wenjin WuKey Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
Yu QiaoKey Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Thermal treatment is an essential processing method in crayfish processing. This study analyzed the changes in lipids and volatile compounds in crayfish muscle subjected to three thermal processes: boiling (BO), air-frying (AF), and boiling combined air-frying (BO-AF). Aldehydes and heterocyclic compounds were found to be the predominant volatile compounds in crayfish muscle during thermal processing and storage. The intensity of lipid oxidation (POV, TBARS and

Indexed as

Boiling combined air-fryingCrayfishLipid oxidationPhospholipidomicsThermal treatmentVolatile compounds

Identifiers

PMID40224346
PMCPMC11986982

What OpenQuestion holds

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LicenceCC BY-NC-ND
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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.