Evidence map›Paper›PMID 41829131›Full record

ArticleFoods (Basel, Switzerland)2026

Effect of Protein-Oil-Based Emulsion on the Nutritional Value of the Red Deer Meat Sausage.

Eleonora Okuskhanova, Farida Smolnikova, Kumarbek Amirkhanov, Bakhytkul Assenova, Galiya Tumenova, Zhibek Atambayeva, Samat Kassymov, Gulnur Nurymkhan, Assem Spanova, Bakyt Tuganova and 1 more

Abstract read
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In one paragraph

Article in Foods (Basel, Switzerland), 2026. 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

11 authors.

Eleonora OkuskhanovaResearch School of Food Engineering, Shakarim University, 20A Glinki Str., Semey 071412, Kazakhstan.
Farida SmolnikovaResearch School of Food Engineering, Shakarim University, 20A Glinki Str., Semey 071412, Kazakhstan.
Kumarbek AmirkhanovResearch School of Food Engineering, Shakarim University, 20A Glinki Str., Semey 071412, Kazakhstan.ORCID 0000-0002-7988-988X
Bakhytkul AssenovaResearch School of Food Engineering, Shakarim University, 20A Glinki Str., Semey 071412, Kazakhstan.
Galiya TumenovaDepartment of Food Security, Kozybayev University, 114 Zhumabayev Str., Petropavlovsk 150000, Kazakhstan.
Zhibek AtambayevaResearch School of Food Engineering, Shakarim University, 20A Glinki Str., Semey 071412, Kazakhstan.
Samat KassymovResearch School of Food Engineering, Shakarim University, 20A Glinki Str., Semey 071412, Kazakhstan.ORCID 0000-0001-7384-6996
Gulnur NurymkhanResearch School of Food Engineering, Shakarim University, 20A Glinki Str., Semey 071412, Kazakhstan.
Assem SpanovaResearch School of Food Engineering, Shakarim University, 20A Glinki Str., Semey 071412, Kazakhstan.
Bakyt TuganovaDepartment of Biotechnology, Toraigyrov University, 64 Lomova Ave., Pavlodar 140013, Kazakhstan.ORCID 0000-0003-0082-4061
Shujaul Mulk KhanDepartment of Ecology & Plant Sciences, Quaid-i-Azam University, Islamabad 45320, Pakistan.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study evaluated the feasibility of incorporating a protein-oil emulsion based on beef tripe, meat trimmings, and vegetable oil into semi-smoked sausages produced from maral (red deer) meat, with maral fat used as the sole animal fat source. Four sausage variants were formulated and produced to evaluate the effects of different protein-oil emulsion inclusion levels (0, 10, 15, and 20%) on nutritional, textural, and sensory characteristics. Replacement of part of the maral fat with the protein-oil emulsion resulted in a reduction in total fat content (11.6-14.7%) while protein levels remained stable (20.6-21.4%). Fatty acid analysis demonstrated a significant decrease in saturated fatty acids (from 54.64% in the control to 35.45% in the highest emulsion variant) accompanied by a marked increase in polyunsaturated fatty acids (from 22.20% to 37.57%), primarily due to higher linoleic acid content. Texture profile analysis showed a progressive reduction in hardness, gumminess, and chewiness with increasing emulsion inclusion (

Indexed as

fatty acid compositionmaral fatprotein–oil emulsionred deer (maral) meatsausage

Identifiers

PMID41829131
PMCPMC12985037

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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.