ArticleFoods (Basel, Switzerland)2025
Impact of Dehydration Processing on Scallop (
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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.
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.
Who cites it
1 citing paper in PubMed.
- Effects of Sun Drying Versus Vacuum Freeze-Drying on the Protein Quality ofFoods (Basel, Switzerland) · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
Abstract
This study investigated the impact of four drying techniques-hot air drying (HAD), vacuum hot air drying (VFAD), microwave drying (MWD), and vacuum freeze-drying (VFD)-on the structural, physicochemical, and functional properties of scallop adductor muscles, a critical marine resource in the food industry. The results demonstrated that VFD optimally preserved the ultrastructural integrity of the tissue, maintaining its surface fibrous architecture and achieving a superior recovery ration (78%) and rehydration ration (186.5%) compared to HAD, VFAD, and MWD. While the zeta potential remained statistically invariant across methods, HAD induced the largest particle agglomeration, followed by MWD. Notably, VFD enhanced protein stability, increasing the sulfhydryl content by 163.2% and reducing carbonyl formation by 48.1% relative to HAD, whereas MWD had the opposite effect. Multispectral analyses revealed the severe disruption of protein secondary and tertiary structures after MWD, while VFD minimized conformational denaturation. Statistical modeling ranked the drying sensitivity parameters as follows: surface hydrophobicity > hardness> β-turn content > dityrosine crosslinking > transverse relaxation time T23. These findings underscore VFD as the optimal method for mitigating structural degradation and oxidative damage in scallop processing, providing actionable insights to enhance the technofunctional quality of shelf-stable scallop products.
Indexed as
Identifiers
What OpenQuestion holds
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.