Effect of Lipid Oxidation Products on Histamine Formation in Fermented Sausages.

Yuxiang Xu, Huaihui Zhang, Hongzhan Wang, Wei Zhang, Yilun Wang

Abstract read

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. 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.

Matrix-dependent bioaccessibility of bioactive amines in Milano dry-fermented sausages after in vitro digestion.Current research in food science · 2026
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

5 authors.

Yuxiang XuLaboratory of Food Science and Engineering, College of Life Sciences and Agri-Forestry, Southwest University of Science and Technology, No. 59, Middle Qinglong Avenue, Mianyang 621010, China.

Huaihui ZhangLaboratory of Food Science and Engineering, College of Life Sciences and Agri-Forestry, Southwest University of Science and Technology, No. 59, Middle Qinglong Avenue, Mianyang 621010, China.

Hongzhan WangLaboratory of Food Science and Engineering, College of Life Sciences and Agri-Forestry, Southwest University of Science and Technology, No. 59, Middle Qinglong Avenue, Mianyang 621010, China.

Wei ZhangLaboratory of Food Science and Engineering, College of Life Sciences and Agri-Forestry, Southwest University of Science and Technology, No. 59, Middle Qinglong Avenue, Mianyang 621010, China.

Yilun WangLaboratory of Food Science and Engineering, College of Life Sciences and Agri-Forestry, Southwest University of Science and Technology, No. 59, Middle Qinglong Avenue, Mianyang 621010, China.

Funding

Southwest University of Science and Technology 22zx7149

6 · The paper itself

Abstract

This study aimed to investigate the influence of lipid oxidation intensity on histamine accumulation in fermented sausages and to identify specific lipid oxidation products potentially responsible for promoting histamine formation. Pork backfat was subjected to controlled oxidation at different temperatures to obtain varying degrees of oxidation and subsequently used in fermented sausage production. Histamine content was determined, and treatment groups exhibiting significant differences (50 °C, 60 °C, and 70 °C) were selected for further non-targeted metabolomic analysis. Multivariate statistical approaches, including PCA and OPLS-DA, were employed to screen and identify differential lipid oxidation products. The results revealed a significant positive correlation between the extent of lipid oxidation and histamine content (

Indexed as

correlation analysisfermented sausagehistaminelipid oxidation

Identifiers

PMID41376103

DOI10.3390/foods14234166

PMCPMC12691741

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

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.