Evidence map›Paper›PMID 41211152›Full record

ArticleFood chemistry: X2025

Multi-omics analysis of flavor and quality modulation in dry-fermented sausages with textured pea protein.

Ying Li, Jian Zhang, Xin Liu, Danni Zhang, Imre Blank, Xiaoxiao Feng, Ninglong Zhang, Zheng Liu, Xi Ding, Chunbao Li and 4 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 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

14 authors.

Ying LiKey Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Jian ZhangCollege of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China.
Xin LiuNorth Information Control Research Academy Group Co., Ltd., Norinco Group, Nanjing 211153, China.
Danni ZhangInstrumental Analysis Center, Shanghai Jiao Tong University, Shanghai 200240, China.
Imre BlankSchool of Food Science and Engineering, Ningxia University, Yinchuan 750021, China.
Xiaoxiao FengDepartment of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Ninglong ZhangDepartment of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Zheng LiuKey Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Xi DingKey Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Chunbao LiKey Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Xinglian XuKey Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Changbo TangKey Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Guanghong ZhouKey Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Yuan LiuSchool of Food Science and Engineering, Ningxia University, Yinchuan 750021, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

As textured pea protein (TPP) emerges as a sustainable strategy for plant-based meat analogues, its influence on flavor precursors and the resulting volatile profile and sensory attributes remains underexplored. This study investigated physicochemical properties, lipid composition, volatiles, and sensory characteristics of dry-fermented sausages formulated with varying levels of TPP substitution. TPP substitution yielded significant decrease in pH, water activity, glossiness and yellowness intensity, and increased weight loss. A 25 % TPP substitution substantially diminished free fatty acids content. Sensory analysis revealed that the 100 % TPP group exhibited significantly higher bitterness and astringency scores, accompanied by a notable reduction in texture acceptability (

Indexed as

Dry-fermented sausagesFlavoromicsLipidomicsPlant-based meat analoguesSensory analysisTextured pea proteins

Identifiers

PMID41211152
PMCPMC12590442

What OpenQuestion holds

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LicenceCC BY-NC-ND
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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.