Evidence map›Paper›PMID 40704189›Full record

ArticleFood chemistry: X2025

Enhancing the processing efficiency, quality and storability of marinated eggs through ultrasonic/microwave combined technology.

Huiqing Wu, Qi Zeng, Zhili Ma, Yongguo Jin, Yunzhong Chen

Abstract read
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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. Not yet cited in PubMed.

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0citing papers in PubMed
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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

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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

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0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

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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

5 authors.

Huiqing WuSchool of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan 430065, China.
Qi ZengTongji Medical College, Huazhong University of Science and Technology, China.
Zhili MaSchool of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan 430065, China.
Yongguo JinCollege of Food Science and Technology, Huazhong Agricultural University, National Research and Development Centre for Egg Processing, Wuhan, Hubei 430070, China.
Yunzhong ChenSchool of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan 430065, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This work applied ultrasonic marinating and microwave baking technology to enhance the sensory and storage quality of marinated eggs, addressing the low efficiency, poor quality, and short storability of conventional processing methods. The results indicated that ultrasonic marinating significantly improved salt permeation, enhancing the textural properties of egg white gel. After microwave baking, the water content of egg white gel reduced to 68.36 %, and water-holding capacity increased to 78.17 %. Notably, compared to the conventional method, the innovative technology boosted the processing efficiency by 6.98-fold and declined the water seepage rate by 56.37 % after 150 d storage. Besides, the combined technology increased the volatile flavor compounds of marinated eggs to 81 types. Correlation analysis revealed a significant correlation between T

Indexed as

Microwave bakingMoisture distributionSalt permeationTextural propertiesUltrasonic marinatingVolatile flavor compoundsWater seepage

Identifiers

PMID40704189
PMCPMC12284483

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Registered trials

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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.