Evidence map›Paper›PMID 41438563›Full record

ArticleFood chemistry: X2025

Using sodium bicarbonate and resting temperature combined to improve the water retention and gel characteristics of low-salt chicken myofibrillary protein.

Tao Zhang, Yan-Ping Li, Chen-Lu Xu, Peng-Lei Yao, Xue-Hua Zhang, Zhuang-Li Kang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2025. 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.

Tao ZhangSchool of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Yan-Ping LiShangqiu Academy of Agriculture and Forestry Sciences, Shangqiu 476000, China.
Chen-Lu XuZhuhai Campus of Zunyi Medical University, Zhuhai 519041, China.
Peng-Lei YaoSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Xue-Hua ZhangSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Zhuang-Li KangKey Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, School of Tourism and Cuisine, Yangzhou, 225127, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

•Water retention and cooking yield improved when resting at 30 °C for 6 h.•Whiteness decreased resting at 30 °C, whiteness increased when resting over 30 °C.•Gel strength, hardness, springiness, and chewiness were the highest when resting at 30 °C.•Over 30 °C destroyed gel structure, reduced water retention and texture properties.

Indexed as

Chemical forcesGel strengthMyofibrillary proteinSodium bicarbonateWater-holding capacity

Identifiers

PMID41438563
PMCPMC12720121

What Socratic holds

Textmetadata
LicenceCC BY-NC-ND
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 Socratic graph.