Evidence map›Paper›PMID 41375996›Full record

ArticleFoods (Basel, Switzerland)2025

Effect of Lard-Derived Diacylglycerol as a Potential Alternative on the Flavor Characteristics of Frankfurters.

Xinxin Zhao, Yunling Jiang, Zixin Luo, Hai Yu, Jiangyu Zhu, Xinyan Peng, Lang Zhang, Qingfeng Ge, Mangang Wu

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (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

9 authors.

Xinxin ZhaoCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Yunling JiangCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Zixin LuoCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Hai YuCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Jiangyu ZhuCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.ORCID 0000-0003-3673-6004
Xinyan PengCollege of Life Science, Yantai University, Yantai 264005, China.
Lang ZhangKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.ORCID 0000-0003-0549-1374
Qingfeng GeCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.ORCID 0000-0001-7776-3709
Mangang WuCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Funding

National Natural Science Foundation of China 32101859
6 · The paper itself

Abstract

Partial or total replacement of pork fat with homologous functional oils may meet consumer demand for healthy meat products while preserving their sensory quality. This study investigated the use of lard-derived diacylglycerol (DG) as a fat replacer on the flavor characteristics of frankfurters. The results revealed that substituting pork fat with purified glycerolized lard (PGL) at different levels (25%, 50%, and 100%) increased the water content and water activity, improved the

Indexed as

electronic nosefat substitutionflavor characteristicfrankfurtergas chromatography-mass spectrometrylard-derived diacylglycerol

Identifiers

PMID41375996
PMCPMC12691865

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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.