The Overall Quality Changes of Chinese Sauced Ducks at Different Stages During Processing and Storage.

Kaiyong Yao, Jie Cai, Daodong Pan, Bindan Chen, Jinghui Fan, Daxi Ren, Yingping Xiao

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. 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.

Effects of Thermal Sterilization Conditions on Flavor and Lipid Oxidation of Sauced Duck Necks.Foods (Basel, Switzerland) · 2025
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

7 authors.

Kaiyong YaoState Key Laboratory for Quality and Safety of Agro-Products, Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.ORCID 0000-0002-1356-5380

Jie CaiInstitute of Dairy Science, College of Animal Science, Zhejiang University, Hangzhou 310058, China.

Daodong PanCollege of Food Science and Engineering, Ningbo University, Ningbo 315211, China.

Bindan ChenZhejiang Guowei Technology Co., Ltd., Zhuji 311800, China.

Jinghui FanInstitute of Animal Sciences, Hangzhou Academy of Agricultural Science, Hangzhou 310024, China.

Daxi RenInstitute of Dairy Science, College of Animal Science, Zhejiang University, Hangzhou 310058, China.ORCID 0000-0002-8016-0033

Yingping XiaoState Key Laboratory for Quality and Safety of Agro-Products, Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study reveals the physicochemical, microbial, flavor, and sensory changes in sauced duck from the marinating phase to the end of storage, divided into six stages (stages A-F). The changes in color, total plate count, total volatile basic nitrogen, and thiobarbituric acid reactive substance at different stages were clarified. We utilized 16S rRNA gene sequencing, GC-IMS, and GC-MS to explore the changes in bacterial flora, fatty acid composition, and flavor characteristics. The dominant bacteria identified in stages A-C included

Indexed as

flavor changeflavor developmentmicrobial changephysical-chemical changesauced ducksensory change

Identifiers

PMID40077537

DOI10.3390/foods14050834

PMCPMC11899615

What Socratic holds

Textmetadata

LicenceCC BY

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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 Socratic graph.