Evidence map›Paper›PMID 40807608›Full record

ArticleFoods (Basel, Switzerland)2025

Modification of Spanish Mackerel (

Zhu-Jun Zhang, Fan-Yu Kong, Lin-Da Zhang, Miao-Miao Luo, Yin-Yin Lv, Ce Wang, Bin Lai, Li-Chao Zhang, Jia-Nan Yan, Hai-Tao Wu

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

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.

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

10 authors.

Zhu-Jun ZhangSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Dalian 116034, China.
Fan-Yu KongSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Dalian 116034, China.
Lin-Da ZhangSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Dalian 116034, China.
Miao-Miao LuoSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Dalian 116034, China.
Yin-Yin LvSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Dalian 116034, China.
Ce WangSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Dalian 116034, China.
Bin LaiSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Dalian 116034, China.
Li-Chao ZhangInstitutes of Biomedical Sciences, Shanxi University, Taiyuan 030006, China.
Jia-Nan YanSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Dalian 116034, China.
Hai-Tao WuSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Dalian 116034, China.

Funding

National Key R&D Program of China 2023YFD2100805Science and Technology Personnel of Innovative Support Program of Dalian City 2024RQ001Special Fund of Basic Scientific Research Expenses of Undergraduate Universities in Liaoning Province LJBKY2024029Young Elite Scientists Sponsorship Program by CAST 2023QNRC001
6 · The paper itself

Abstract

This study investigated the gel performance of Spanish mackerel surimi gels (SMSGs) modified by three anionic polysaccharides: κ-carrageenan (KC), ι-carrageenan (IC), and gellan gum (GG). By incorporating polysaccharides, SMSGs showed a 24.9-103.4% improvement in gel and textural properties, in which KC and IC had more improvement effects than GG. Moreover, polysaccharides led to a 10.7-13.1% increment in WHC, a shortened water migration from 61.34 to 52.43-55.93 ms in

Indexed as

gel propertiesmicrostructurespolysaccharidesSpanish mackerel surimithermal stability

Identifiers

PMID40807608
PMCPMC12346181

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.