Evidence map›Paper›PMID 34574276›Full record

ArticleFoods (Basel, Switzerland)2021

Use of Tremella as Fat Substitute for the Enhancement of Physicochemical and Sensory Profiles of Pork Sausage.

Hewen Hu, Yue Li, Long Zhang, Huajie Tu, Xinyu Wang, Lili Ren, Siqi Dai, Liyan Wang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.

0numbers the graph read from it
0cells of the map it votes in
5citing 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

5 citing papers in PubMed.

  1. Article
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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

8 authors.

Hewen HuCollege of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China.
Yue LiCollege of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China.
Long ZhangCollege of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China.
Huajie TuCollege of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China.
Xinyu WangCollege of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China.
Lili RenKey Laboratory of Bionic Engineering (Ministry of Education), College of Biological and Agricultural Engineering, Jilin University, 5988 Renmin Street, Changchun 130022, China.ORCID 0000-0003-1997-1010
Siqi DaiCollege of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China.
Liyan WangCollege of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, China.ORCID 0000-0002-3744-7901

Funding

Opening Project of the Key Laboratory of Bionic Engineering (Ministry of Education), Jilin University KF20200006
6 · The paper itself

Abstract

Pork fat in sausage was replaced by tremella at different proportions during the process, and the physicochemical and sensory profiles of pork sausage were evaluated. Five recipes with the replacement proportion of 0%, 25%, 50%, 75%, and 100% tremella were manufactured, and their proximate compositions, water activities, textures, colors, water holding capacities (WHC), and amino acid compositions were investigated. The results showed that the protein, ash and moisture content, lightness, redness, and WHC of pork sausages were increased (

Indexed as

fat substitutesausagetremella

Identifiers

PMID34574276
PMCPMC8470120

What OpenQuestion holds

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LicenceCC BY
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.