Effect of Time-Temperature Modulation Combined with Residual Heating on Flavor and Texture Attributes of Steamed Perch Fish.

Yaling Yang, Lijin Wang, Feng Zhu, Huanlu Song, Yanbo Wang

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

5 authors.

Yaling YangLaboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.

Lijin WangLaboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.ORCID 0000-0003-3434-3362

Feng ZhuQingdao Haier Smart Technology R&D Co., Ltd., Qingdao 266100, China.

Huanlu SongLaboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.ORCID 0000-0001-8513-3299

Yanbo WangLaboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.ORCID 0000-0003-3428-4585

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

To optimize the steaming process parameters for perch fish and improve its flavor quality, this study systematically compared dual-stage steaming (low-high temperature and high-low temperature) and residual-heat steaming (dual-stage steaming followed by heat retention) with traditional single-stage steaming. Dual-stage steaming (especially 80 °C → 100 °C) produced significant treatment effects in texture and umami-related measures, while several volatile aroma compounds showed significant treatment effects (

Indexed as

aroma compoundsflavor qualitymulti-stage steamingperch fishumami compounds

Identifiers

PMID42794049

DOI10.3390/foods15183264

PMCPMC13605891

What Socratic 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 Socratic graph.