Development of Fermented Dried Salted Spanish Mackerel and Analysis of Its Flavor Compounds, Fermentation Conditions, and Preparation of a Directed Vat-Set Starter.

Hong Xiao, Ruidi Wang, Yanning Zhao, Haiyan Huang, Gang Yu, Yong Xue, Changhu Xue

Abstract read

In one paragraph

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.

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

7 authors.

Hong XiaoCollege of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China.

Ruidi WangDepartment of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.

Yanning ZhaoYantai Marine Economic Research Institute, Yantai 264003, China.

Haiyan HuangWeifang Vocational College, Weifang 262737, China.

Gang YuKey Laboratory of Effcient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, China.

Yong XueDepartment of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.

Changhu XueDepartment of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.

Funding

Hubei Minzu University Doctoral Research Start up Fund BS25039Primary Research & Development Plan of Hainan Province ZDYF2024XDNY188Project of Sanya Yazhou Bay Science and Technology City SKJC-2023-01-001Project of Scientific Research Project of Hubei Provincial Department of Education D20251901

6 · The paper itself

Abstract

In this study, fermented, dried, salted Spanish mackerel (FDSSM) was prepared using a composite fermentation agent, and its flavor compounds, fermentation conditions, and preparation of a directed vat-set starter were investigated. The results showed that adding a combination of

Indexed as

directed vat-set starterfermentation conditionsflavor compoundsphysicochemical propertiesSpanish mackerel

Identifiers

PMID42650556

DOI10.3390/foods15162862

PMCPMC13512149

What OpenQuestion holds

Textmetadata

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Registered trials

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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.