Evidence map›Paper›PMID 40989102›Full record

ArticleFood chemistry: X2025

Quality characters of low-salt semi-dried golden pomfret processed with an innovational substitute of plasma-activated water.

Wentao Deng, Yuanyuan Wang, Tingting Yang, Lixian Zeng, Tengfei Fu, Gaohao Liao, Zhenzhen Xu, Liming Zhang, Jiamei Wang

Abstract read
PubMed Full text at PMC Publisher
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.

0numbers the graph read from it
0cells of the map it votes in
0citing 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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

9 authors.

Wentao DengHainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
Yuanyuan WangHainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
Tingting YangHainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
Lixian ZengHainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
Tengfei FuKey Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001, China.
Gaohao LiaoHainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
Zhenzhen XuHainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
Liming ZhangHainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, China.
Jiamei WangHainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

To investigate the effect of cold plasma activated water (PAW) on pickled aquatic products, PAW was utilized to substitute salt water in the curing and processing of semi-dried golden pomfret. The results showed that the water content, salt content and TBARS value of the final dried golden pomfret cured with PAW were 1.11, 0.57 and 0.80 times that of the CK group respectively. A total of 11 kinds of free fatty acids were identified, the main fatty acids were palmitic acid (C16:0) and oleic acid (C18:1), the most polyunsaturated fatty acids were linoleic acid (C18:2), and docosahexaenoic acid (DHA, C22:6n-3).Through OPLS-DA and VIP analysis, a total of 58 volatile taste compounds were found, 19 distinctive flavor compounds including nonaldehyde, heptyl aldehyde,hexal, and others were acquired.The results demonstrated that PAW curing could increase characteristic flavor compounds and increase polyunsaturated fatty acid content in semi-dried golden pomfret.

Indexed as

Cold plasma activated waterLow salt curingQualitySalt substitutionSemi-dried golden pomfret

Identifiers

PMID40989102
PMCPMC12451374

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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.