Evidence map›Paper›PMID 39758723›Full record

ArticleFood science and biotechnology2025

Enhancement of sausages shelf life using natural antimicrobials and propolis extract.

Milad Yaghoubi, Kazem Alirezalu, Sahar Nottagh, Seyed Hadi Naghizadeh, Seyed Amir Seyed Moslemi, Majid Olyayee, Mahnaz Manafi Dizajyekan, Bahram Fathi-Achachlouei

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Article in Food science and biotechnology, 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

8 authors.

Milad YaghoubiDepartment of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.
Kazem AlirezaluDepartment of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.ORCID 0000-0002-8215-0226
Sahar NottaghDepartment of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.
Seyed Hadi NaghizadehDepartment of Food Science and Technology, Faculty of Agriculture, Soufian Branch, Islamic Azad University, Soufian, Iran.
Seyed Amir Seyed MoslemiDepartment of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.
Majid OlyayeeDepartment of Animal Science, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.
Mahnaz Manafi DizajyekanDepartment of Food Science and Technology, Khoy Branch, Islamic Azad University, Khoy, Iran.
Bahram Fathi-AchachloueiDepartment of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The present work assessed the impacts of nisin (200 mg/kg) and nisin-nanoparticles (NNPs; 200 mg/kg) in combination with propolis ethanolic extract (PEE; 1% and 3%) on quality and stability of sausage during refrigerated period. The treated meat batters were mechanically stuffed into polyamide casings, packaged in vacuum conditions and analyzed at days 1, 15, 30 and 45. Sausages treated with combined NNPs and PEE displayed higher total phenolic content (2.14-5.41 mg GAE/g DM), pH values (5.27-5.80) and sensory scores (3.70-3.93) with low hardness (34.9-37.7 kg m/s

Indexed as

FrankfurterNisinNisin-nanoparticlesPropolis ethanolic extractShelf life

Identifiers

PMID39758723
PMCPMC11695511

What OpenQuestion 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 OpenQuestion graph.