Evidence map›Paper›PMID 40302676›Full record

ArticleAnimal bioscience2025

Exploitation of pig by-product: physicochemical properties and flavor of Dachang Tang: effect of cooking time.

Tongxiang Yang, Jiayin Wei, Xiangtian Wu, Yunfei Wang, Kongyang Wu, Xu Duan, Wenchao Liu, Weiwei Cao, Linlin Li, Chung Lim Law and 2 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Animal bioscience, 2025. 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

12 authors.

Tongxiang YangCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.
Jiayin WeiCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.
Xiangtian WuCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.
Yunfei WangCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.
Kongyang WuCollege of Life Science, Luoyang Normal University, Luoyang, China.
Xu DuanCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.
Wenchao LiuCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.
Weiwei CaoCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.
Linlin LiCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.
Chung Lim LawDepartment of Chemical and Process Engineering, Malaysia Campus, University of Nottingham, Semenyih, Malaysia.
Junliang ChenCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.
Guangyue RenCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.

Funding

Higher Education of Henan Province 26A550009Higher Education of Henan Province 26A610013Key Science and Technology Program of Henan Province 232102520011Research and Development of Key Technology for Controlling Quality Degradation of Microwave Freeze-drying Starchbased Prepared Vegetables 232102110161
6 · The paper itself

Abstract

objectiveThe objective of this study was to determine the optimal cooking time for Dachang Tang in order to promote Chinese cuisine culture and to improve the utilization of pig large intestines, thereby reducing resource waste.

methodsThe raw pig large intestines were cleaned with water and flour, then boiled with selected spices for 40 mins to reduce off-odors. Subsequently, the large intestines were stir-fried with oil, garlic, and Zanthoxylum bungeanum for a specified duration, before being added to the original broth. The pig large intestines were then cooked for 10 mins, 20 mins, 40 mins, and 60 mins, respectively. Samples were collected at each cooking times to analyze their basic nutritional components (moisture, protein, fat), texture, color, water state, fatty acids, volatile compounds, microstructure, and sensory characteristics.

resultsWith the increase in cooking time, the moisture and fat content decreased significantly, and the ratio of unsaturated to saturated fatty acids increased (p<0.05). At 20 mins, pig large intestines exhibited optimal chewiness, color, surface integrity and sensory scores. Meanwhile, volatile flavor compounds mainly derived from spices, such as 4-methoxybenzaldehyde, benzaldehyde, 3-ethyltoluene, estragole, and ethyl decanoate effectively masking the off-flavor caused by p-cresol and indole in pig large intestines, and provided fruity, spicy, fennel and citrus aromas to Dachang Tang.

conclusionA comprehensive analysis concluded that 20 mins was the optimal cooking time.

Indexed as

Cooking TimeMicrostructurePhysicochemical PropertiesPig Large IntestineSensoryVolatile Compounds

Identifiers

PMID40302676
PMCPMC12415379

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

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.