Evidence map›Paper›PMID 40529521›Full record

ArticleFood science & nutrition2025

Nutritional Value of Smoke Flavored Marinades From Turkish Salmon Fillet and Trimmings Reconstructed With Microbial Transglutaminase After a Chilled Storage.

Hulya Turan, Bengunur Corapci, Demet Kocatepe, Can Okan Altan, Bayram Kostekli, Rukiye Koklu

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food science & nutrition, 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. Review
  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

6 authors.

Hulya TuranSeafood Processing Technology Department, Faculty of Fisheries Sinop University Sinop Türkiye.ORCID https://orcid.org/0000-0002-2944-1032
Bengunur CorapciSeafood Processing Technology Department, Faculty of Fisheries Sinop University Sinop Türkiye.ORCID https://orcid.org/0000-0002-1005-5406
Demet KocatepeSeafood Processing Technology Department, Faculty of Fisheries Sinop University Sinop Türkiye.ORCID https://orcid.org/0000-0002-9234-1907
Can Okan AltanSeafood Processing Technology Department, Faculty of Fisheries Sinop University Sinop Türkiye.ORCID https://orcid.org/0000-0001-8815-3172
Bayram KostekliSeafood Processing Technology Department, Faculty of Fisheries Sinop University Sinop Türkiye.ORCID https://orcid.org/0000-0003-4279-6257
Rukiye KokluSeafood Processing Technology Department, Faculty of Fisheries Sinop University Sinop Türkiye.ORCID https://orcid.org/0000-0001-6146-5125

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In this study, marinade was obtained by restructuring with microbial transglutaminase enzyme (MTGase) the remaining trimmed meat from fillet residues and fillet of 1 kg and above Turkish salmon (

Indexed as

liquid smokingmarinadeMTGasenutrientsrainbow troutTurkish salmon

Identifiers

PMID40529521
PMCPMC12170456

What OpenQuestion holds

Textmetadata
LicenceCC BY
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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.