Evidence map›Paper›PMID 42681168›Full record

ArticleJournal of food science2026

Influence of Frying Batches and Oil Oxidation on Sensory Properties and Volatile Compounds of Batter-Coated Meat Strips.

Xinyue Wang, Miao Feng, Zaifei Zheng, Luyi Jin, Xiao Ma, Changming Ma, Haibo Shen, Mingcheng Zhang, Dengyong Liu

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. 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

9 authors.

Xinyue WangCollege of Food Science and Technology, Bohai University, Jinzhou, China.ORCID https://orcid.org/0009-0003-0944-5743
Miao FengCollege of Food Science and Technology, Bohai University, Jinzhou, China.
Zaifei ZhengCollege of Food Science and Technology, Bohai University, Jinzhou, China.
Luyi JinCollege of Food Science and Technology, Bohai University, Jinzhou, China.
Xiao MaAnshan Jiuguhe Food Co., Ltd., Anshan, China.
Changming MaHenan Merick Food Technology Co., Ltd, Zhengzhou, China.
Haibo ShenJinzhou Jiufeng Food Co., Ltd, Jinzhou, China.
Mingcheng ZhangCollege of Food Science and Technology, Bohai University, Jinzhou, China.
Dengyong LiuCollege of Food Science and Technology, Bohai University, Jinzhou, China.ORCID https://orcid.org/0000-0003-4588-9985

Funding

Anshan Science and Technology Planning ProjectJinzhou Science and Technology Planning Project JZ2024A018Liaoning Province Science and Technology Plan Joint Program (Key Research and Development Program Project)National Natural Science Foundation of China 32372389Project of Liaoning Province 2023JH1/11200001Project of Liaoning Province 2025JH2/102700010
6 · The paper itself

Abstract

Repeated frying in soybean oil affects the flavor quality of fried meat products, but the mechanisms underlying flavor evolution remain unclear. Batter-coated meat strips (BCMSs) were used to investigate flavor changes during repeated frying. Sensory characteristics were evaluated using Check-All-That-Apply (CATA) and Temporal Dominance of Sensations (TDS), combined with electronic nose, electronic tongue, GC-MS, GC-MS/MS, and physicochemical analyses of frying oil. The results showed that BCMS flavor quality followed a "first improvement then deterioration" trend with increasing frying cycles. Samples fried within six to 30 batches exhibited the most desirable sensory characteristics, whereas prolonged frying increased greasy, oxidized, and rancid attributes. Lipid oxidation-derived volatile compounds were closely associated with oil deterioration and negative sensory perceptions. Overall, six to 30 frying batches were identified as the optimal frying range for BCMSs, and lipid oxidation was confirmed as the primary mechanism driving flavor deterioration during repeated frying.

Indexed as

CookingMeat ProductsSoybean OilTasteVolatile Organic CompoundsAnimalsGas Chromatography-Mass SpectrometryHot TemperatureHumansOxidation-ReductionSoybean OilVolatile Organic CompoundsBCMSsCheck‐All‐That‐Applyfrying stagesTemporal Dominance of Sensationsvolatile compound

Identifiers

PMID42681168
PMCPMC13534304

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.