Evidence map›Paper›PMID 39897823›Full record

ArticleHeliyon2025

Cholesterol oxides and quality attributes of NaCl-substituted low-fat chicken sausages prepared with different antioxidants.

Kazeem D Adeyemi, Olaife S Olatunji, Olubunmi Atolani, Hakeem Ishola, Rafiat M Shittu, Kehinde M Okukpe, Victoria O Chimezie, Muinat O Kazeem

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Heliyon, 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. Review
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.

Kazeem D AdeyemiDepartment of Animal Production, Faculty of Agriculture, University of Ilorin, PMB 1515, Ilorin, Nigeria.
Olaife S OlatunjiDepartment of Animal Production, Faculty of Agriculture, University of Ilorin, PMB 1515, Ilorin, Nigeria.
Olubunmi AtolaniDepartment of Chemistry, Faculty of Physical Sciences, University of Ilorin, PMB 1515, Ilorin, Nigeria.
Hakeem IsholaDepartment of Animal Production, Faculty of Agriculture, Kwara State University, Malete, Nigeria.
Rafiat M ShittuDepartment of Food Science and Technology, Faculty of Agriculture, Kwara State University, Malete, Nigeria.
Kehinde M OkukpeDepartment of Animal Production, Faculty of Agriculture, University of Ilorin, PMB 1515, Ilorin, Nigeria.
Victoria O ChimezieDepartment of Animal Production, Faculty of Agriculture, University of Ilorin, PMB 1515, Ilorin, Nigeria.
Muinat O KazeemDepartment of Microbiology, Faculty of Life Sciences, University of Ilorin, PMB 1515, Ilorin, Nigeria.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This trial investigated how different salts and antioxidants influence cholesterol oxides, microbial profiles, physicochemical properties and organoleptic characteristics of low-fat chicken sausages (CS). CS were formulated with either 2 % NaCl, CS-1; 2 % NaCl +0.02 % butylated hydroxyanisole (BHA), CS-2; 1 % NaCl + 1 % KCl + 0.25 % onionskin extract (OSE), CS-3; 1 % NaCl + 1 % KCl + 0.5 % OSE, CS-4; 1 % NaCl + 1 % K

Indexed as

CarbonylOnionskin extractOrganoleptic propertiesSodium

Identifiers

PMID39897823
PMCPMC11782976

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC
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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.