Evidence map›Paper›PMID 42563235›Full record

ArticleJournal of food science2026

Modified Atmosphere Packaging (MAP): Flavor Regulation of Fried Shrimp During Ice-Temperature Storage.

Kunpeng Zhao, Zuyao Fu, Anqi Ji, Defeng Xu, Jing Xie, Zhaoyang Ding

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science, 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

6 authors.

Kunpeng ZhaoCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, China.ORCID https://orcid.org/0009-0000-7444-2782
Zuyao FuCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
Anqi JiCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
Defeng XuSchool of Ocean and Tropical Medicine, Guangdong Medical University, Zhanjiang, China.ORCID https://orcid.org/0000-0003-1218-5359
Jing XieCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, China.ORCID https://orcid.org/0000-0002-3968-2868
Zhaoyang DingCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, China.ORCID https://orcid.org/0000-0003-4657-992X

Funding

Taishan Industrial Experts Program NO.tscx202408143
6 · The paper itself

Abstract

In recent years, fried shrimp have become popular due to their excellent nutritional components. The quality and flavor of fried shrimp are difficult to maintain during storage. In this paper, in order to explore the effects of three different modified atmosphere packaging (MAP) conditions (CK: Air; M1: 50% CO

Indexed as

Food PackagingPenaeidaeShellfishAmino AcidsAnimalsAtmosphereCarbon DioxideCookingFood PreservationFood StorageIceOdorantsTasteTemperatureVolatile Organic CompoundsAmino AcidsCarbon DioxideIceVolatile Organic Compoundsflavor compoundsmodified atmosphere packagingpreservationwhite shrimp (Penaeus vannamei)

Identifiers

PMID42563235
PMCPMC13447703

What OpenQuestion holds

Textmetadata
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.