Quaternized chitosan-based hollow salts as a novel curing strategy for dry-cured meat: enhancing NaCl diffusion, protein hydrolysis, and sensory quality in air-dried duck.

Zihang Shi, Yangyang Hu, Qiang Xia, Changyu Zhou, Yangying Sun, Daodong Pan

Abstract read

In one paragraph

Article in Food chemistry: X, 2026. 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

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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

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

6 authors.

Zihang ShiState Key Laboratory of Agricultural Products Safety, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China.

Yangyang HuState Key Laboratory of Agricultural Products Safety, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China.

Qiang XiaState Key Laboratory of Agricultural Products Safety, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China.

Changyu ZhouState Key Laboratory of Agricultural Products Safety, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China.

Yangying SunState Key Laboratory of Agricultural Products Safety, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China.

Daodong PanState Key Laboratory of Agricultural Products Safety, College of Food Science and Engineering, Ningbo University, Ningbo 315211, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Traditional dry-cured meats typically contain excessive amounts of NaCl. This study introduces a novel technique using quaternized chitosan-based hollow salt to cure duck for air-dried production, aiming to reduce NaCl usage while improving product quality. Compared with traditional NaCl curing, substitution with hollow salt significantly enhanced Na

Indexed as

Dry-cured meatHollow saltNew salt reduction strategiesProteolysisSensory qualitySodium diffusion

Identifiers

PMID41756593

DOI10.1016/j.fochx.2026.103648

PMCPMC12933824

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LicenceCC BY-NC-ND

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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.