ArticleFoods (Basel, Switzerland)2026
Effect of Prolonged Frozen Storage on the In Vitro Digestion of Minced Pork: Insights from Protein Structural Changes.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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.
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.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
Long-term frozen storage is widely used for pork preservation, yet its impact on protein digestibility remains inadequately explored. This study investigated the effect of frozen storage duration (0, 3, and 12 months) on the changes in digestive properties and protein structure of minced pork during in vitro digestion. With extended freezing, the hardness, chewiness, and shear force of pork significantly increased, while protein digestibility decreased. A confocal laser scanning microscope showed an increase in the particle size of digesta. After 12 months of frozen storage, the digestibility of the pork samples decreased. The extent of reduction reached 11.31% under pepsin digestion and 11.33% under pepsin-trypsin digestion, compared to the fresh samples. Structural analysis indicated that prolonged freezing led to protein denaturation and aggregation, as confirmed by a decrease in α-helix contents, an increase in the β-sheet and random coil structures, and the formation of high-molecular-weight aggregates. These structural alterations hindered protease accessibility, resulting in reduced digestibility. The detrimental effects on protein structure and digestibility became more pronounced with longer frozen storage.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.