Evidence map›Paper›PMID 41325499›Full record

ArticlePloS one2025

Assessment of the quality attributes and oxidative stability of fish balls with the addition of fig powder during frozen storage.

Md Sakib Hasan, Md Nowshad Mahmud Choyon, Md Numan Islam, Md Golam Rabby, Ananya Raiyan, Md Mohaiminul Islam, Nishat Tabassum Prokrite, Md Abid Hassan, Nishat Chadni Liza, Suvasish Das Shuvo and 2 more

Abstract read
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In one paragraph

Article in PloS one, 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.

  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

12 authors.

Md Sakib HasanDepartment of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh.
Md Nowshad Mahmud ChoyonDepartment of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh.
Md Numan IslamDepartment of Food Science and Technology, University of Nebraska Lincoln, Lincoln, Nebraska, United States of America.
Md Golam RabbyDepartment of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh.
Ananya RaiyanDepartment of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh.
Md Mohaiminul IslamDepartment of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh.
Nishat Tabassum ProkriteDepartment of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh.
Md Abid HassanDepartment of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh.
Nishat Chadni LizaDepartment of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh.
Suvasish Das ShuvoDepartment of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh.
Rashida ParvinDepartment of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh.
Md Ashrafuzzaman ZahidDepartment of Nutrition and Food Technology, Jashore University of Science and Technology, Jashore, Bangladesh.ORCID https://orcid.org/0000-0002-4713-9013

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study evaluated the oxidative stability and physicochemical attributes of fish balls made from Pangasius pangasius (Pangus) by the addition of natural antioxidant Ficus carica (Fig fruit) and other synthetic antioxidants, Butylated hydroxytoluene (BHT) and Ascorbic Acid (AA), and the fish balls were stored under freezing conditions for two months. Four different types of fish balls were made with or without antioxidants: 1) T0 (without antioxidants); 2) T1 (0.02% BHT); 3) T2 (0.05% AA); 4) T3 (1% fig powder). Incorporating antioxidants significantly retained (p < 0.05) lower TBARS, pH, and yellowness while holding higher DPPH and redness values throughout storage. The addition of fig powder (FP) significantly (p < 0.05) reduced oxidation, free radical scavenging activity, and pH values. The fig's antioxidant potential was non-significantly (p > 0.05) different from BHT and AA. Moreover, the fig retained a significantly higher moisture content (p < 0.05), essential for maintaining fish ball quality. Furthermore, the cooking loss increased non-significantly (p > 0.05) among treated samples due to lower moisture and fat loss. Sensory assessment regarding color values of all treated and non-treated samples, FP showed a significantly (p < 0.05) higher redness value and a significantly (p < 0.05) lower yellowness when compared to control samples throughout the storage period. Therefore, adding FP as a natural antioxidant could reduce oxidation and maintain the others physicochemical characteristics of fish balls under freezing conditions.

Indexed as

FicusFood StorageAnimalsAntioxidantsAscorbic AcidButylated HydroxytolueneFishesFood PreservationFreezingHydrogen-Ion ConcentrationOxidation-ReductionPowdersAntioxidantsAscorbic AcidButylated HydroxytoluenePowders

Identifiers

PMID41325499
PMCPMC12668626

What Socratic holds

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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.