Evidence map›Paper›PMID 41816766›Full record

ArticleFood chemistry: X2026

Revealing the changes in lipids, volatile flavors, sensory effects and their correlations in cold fresh rainbow trout meat under different electron beam irradiation doses using lipidomics and flavoromics.

Fanyi Gong, Buzhou Xu, Li Yang, Chang Su, Jiaxin Chen, Xingzhong Zhang, Yong Yu, Shichen Zhu, Jie Tang, Dong Zhang and 1 more

Abstract read
PubMed Full text at PMC Publisher
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
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

11 authors.

Fanyi GongCollege of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Buzhou XuCollege of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Li YangCollege of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Chang SuCollege of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Jiaxin ChenCollege of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Xingzhong ZhangCollege of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Yong YuCollege of Food Science, Southwest University, Chongqing 400715, China.
Shichen ZhuCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.
Jie TangCollege of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Dong ZhangCollege of Food and Bioengineering, Xihua University, Chengdu 610039, China.
Hongjun LiCollege of Food and Bioengineering, Xihua University, Chengdu 610039, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated the effects of electron beam irradiation at doses of 1, 3, 5, and 7 kGy on cold fresh rainbow trout meat, using non-irradiated samples as a control. Changes in sensory scores, volatile flavor compounds, and lipids were analyzed using comprehensive two-dimensional gas chromatography-mass spectrometry (GC × GC-MS) and untargeted lipidomics. The results showed that irradiation at doses ≥3 kGy significantly reduced sensory scores. GC × GC-MS analysis indicated an increase in the total content of volatile flavor compounds after irradiation. Specifically, at doses ≥3 kGy, levels of lipid oxidation products-such as hexanal, (

Indexed as

Cold fresh rainbow trout meatelectron beam irradiationLipidomics analysisSensory scoresVolatile flavor compounds

Identifiers

PMID41816766
PMCPMC12972702

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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.