ArticleFood science of animal resources2025
The Effectiveness of Calamansi (
Article in Food science of animal resources, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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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.
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Who cites it
2 citing papers in PubMed.
- Bioactive Compounds from Citrus-Processing By-Products: A Narrative Review of Physical-Assisted and Conventional Extraction Technologies Plus Downstream Applications.Molecules (Basel, Switzerland) · 2026Review
- Effect of pomegranate (Punica granatum L.) peel extract on the quality and storage stability of dakgalbi prepared from the breast meat of Korean native chicken.Food science of animal resources · 2026Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated calamansi extract (CE) as a natural preservative for dakgalbi, a spicy Korean chicken dish. Chicken breast and thigh meat were treated with 0.14% or 0.18% CE and stored at 4°C for 19 days. The antimicrobial and antioxidant properties of CE were evaluated before application. The total phenolic content of CE shows 15.22±0.39 mg GAE/g dry matter. The changes in proximate composition, pH, water holding capacity (WHC), instrumental color, microbial quality, thiobarbituric acid reactive substances (TBARS), and sensory properties of dakgalbi were assessed. The results showed that 0.18CE treatment of the breast meat significantly (p<0.05) enhanced WHC on day 19 of storage (56.47%) compared with that of the control (47.21%). Additionally, 0.18CE reduced total aerobic bacteria (5.48 Log CFU/g) and coliforms (3.29 Log CFU/g) compared to the control (6.27 and 3.75 Log CFU/g, respectively) on day 16 of storage. Moreover, CE application effectively retarded lipid oxidation, as demonstrated by the reduced TBARS values seen until the 19 days of storage, suggesting a potent antioxidative action. CE treatment effectively maintained the sensory quality without negatively affecting the sensory characteristics. The study concluded that the CE, particularly at 0.18%, significantly improved the preservation of dakgalbi, highlighting its potential as a natural preservative. This investigation underscores the importance of further research on the application of CE in various meat products and its mechanisms of action, aiming at enhancing food safety and sustainability within the food industry.
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Registered trials
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