Evidence map›Paper›PMID 42040189›Full record

ArticleAquaculture nutrition2026

Comparative Effects of Dry and Wet Aging on Quality, Flavor Development, and Metabolomic Profiles in Grouper Fillets.

Qin-Shan Yu, Hsiu-Ming Liu, Huey-Jine Chai, Hsin-Hui Su, Yung-Tsung Chen

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Aquaculture nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. Article
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

5 authors.

Qin-Shan YuDepartment of Food Science, National Taiwan Ocean University, Keelung, 202301, Taiwan, ntou.edu.tw.
Hsiu-Ming LiuDepartment of Food Science, National Taiwan Ocean University, Keelung, 202301, Taiwan, ntou.edu.tw.ORCID https://orcid.org/0000-0003-3835-1554
Huey-Jine ChaiFisheries Research Institute, Ministry of Agriculture, Keelung, 202301, Taiwan, tfrin.gov.tw.
Hsin-Hui SuDepartment of Food Science, National Taiwan Ocean University, Keelung, 202301, Taiwan, ntou.edu.tw.ORCID https://orcid.org/0009-0005-9734-5826
Yung-Tsung ChenDepartment of Food Science, National Taiwan Ocean University, Keelung, 202301, Taiwan, ntou.edu.tw.ORCID https://orcid.org/0000-0002-6714-0548

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Aging techniques are widely used to enhance meat quality; however, they are seldom applied to fish. This study investigated the effects of low-temperature dry and wet aging on the quality, flavor development, and metabolomic profiles of grouper (

Indexed as

aging techniquesflavor developmentgrouper filletsmetabolomics

Identifiers

PMID42040189
PMCPMC13106227

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

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.