Evidence map›Paper›PMID 41149368›Full record

ArticleGels (Basel, Switzerland)2025

Mitigating Quality Deterioration of Reduced-Fat Pork Sausages During Cold Storage via Resistant Starch Incorporation: Gel Properties and Protein Conformation Study.

Guanghui Liu, Jingchao Fan, Li Wang, Minghui Liang, Chun Xie, Zhuangli Kang

Abstract read
In one paragraph

Article in Gels (Basel, Switzerland), 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.

Guanghui LiuSchool of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China.
Jingchao FanSchool of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China.
Li WangSchool of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China.
Minghui LiangSchool of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China.
Chun XieSchool of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China.
Zhuangli KangCollege of Tourism and Culinary, Yangzhou University, Yangzhou 225127, China.

Funding

Henan Province Acience and Technology Research Project 242102110111Open Project of Shangqiu Medical College KFKT23013
6 · The paper itself

Abstract

This study investigated the changes in pH, water retention, color, texture characteristics, protein conformation, thiobarbituric acid reactive substances (TBARSs), total volatile basic nitrogen (TVB-N), and total plate count in reduced-fat sausages. It explored the quality differences between sausages with and without the addition of resistant starch during storage at 4 °C over a period of 1 to 30 days. The results indicated that TBARS and TVB-N values significantly increased (

Indexed as

colorresistant starchsausagetexture characteristicsβ-sheet

Identifiers

PMID41149368
PMCPMC12564576

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.