ArticleFoods (Basel, Switzerland)2026
Effect of Tween 20 and 80 Addition During the Chopping Process on Gel Quality of Silver Carp Surimi.
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
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The impact of nonionic surfactant (Tween 20 and Tween 80) addition during the chopping process on the surimi gel quality was investigated. Results showed that the addition of Tween 20 or Tween 80 significantly decreased myofibrillar protein solubility in a dose-dependent manner. The surface hydrophobicity of myofibrillar proteins increased, likely due to the binding of surfactants. However, the added surfactants exerted a protective effect on myofibrillar protein denaturation, indicated by the greater intensity of intrinsic fluorescence and a higher proportion of ordered secondary structure. Forward-extrusion tests demonstrated that the surfactants reduced the cohesion and adhesion of the surimi paste, leading to improved uniformity and easier extrusion. For the heat-set surimi gel, addition of Tween 20 and Tween 80 led to a less compact, more porous microstructure, which ultimately led to reduced gel strength, hardness, and water-holding capacity. These findings showed that Tween 20 and Tween 80 can protect proteins against denaturation during chopping and improve the flowability of surimi paste, and the weakened mechanical strength of heat-set gel offered potential applications in developing specialized textured foods for the elderly.
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.