Oil frying enhances flavor and sensory quality of salted dried mackerel: a comparative study of heating methods.

Jing Li, Caiyan Jiang, Yan Liu, Xiaoqing Miao, Pengfei Jiang

Abstract read

In one paragraph

Article in Frontiers in nutrition, 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

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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.

Jing LiSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.

Caiyan JiangSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.

Yan LiuSchool of Information Science and Engineering, Dalian Polytechnic University, Dalian, China.

Xiaoqing MiaoSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.

Pengfei JiangSKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This research primarily examines the effects of three thermal processes-air frying, water steaming, and oil frying-on the volatile and non-volatile flavor compounds of salted Spanish mackerel dried meat (with a salt concentration of 6% and drying durations of 4 and 6 days). The results indicated that 45 volatile flavor compounds were discovered using GC-IMS, with the oil frying group exhibiting the highest concentration of desirable volatiles. The e-tongue findings indicated that the savory flavor was the most prominent across all sample groups. According to LC-MS measurement of free amino acid content, the concentration of fresh flavor amino acids was most pronounced in the oil frying group. The oil frying group also earned the highest overall rating in the sensory evaluation. This research provides a theoretical framework for the development of prepared meals with salted and dried Spanish mackerel.

Indexed as

free amino acidssalted and dried Spanish mackerelsensory qualitythermal processing methodvolatile flavor substances

Identifiers

PMID41220709

DOI10.3389/fnut.2025.1640819

PMCPMC12598780

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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.