Evidence map›Paper›PMID 42040319›Full record

ArticleFood chemistry: X2026

The effect of two-stage temperature fermentation regulation on the microbial community and flavor profiles of shallow-fermented sausages inoculated with

Hai Chen, Xin Qian, Mi Tang, Xiaoyi Tan, Hehe Li, Yuhao Zhang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2026. 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.

  1. Effect ofFoods (Basel, Switzerland) · 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

6 authors.

Hai ChenCollege of Food Science, Southwest University, Chongqing 400715, China.
Xin QianCollege of Food Science, Southwest University, Chongqing 400715, China.
Mi TangCollege of Food Science, Southwest University, Chongqing 400715, China.
Xiaoyi TanCollege of Food Science, Southwest University, Chongqing 400715, China.
Hehe LiBeijing Technology & Business University, Beijing 100048, China.
Yuhao ZhangCollege of Food Science, Southwest University, Chongqing 400715, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Controlled inoculation fermentation can enhance both flavor and quality of sausage products. However, the influence of controlled inoculation fermentation on shallow-fermented sausages remains unexplored. Herein, this study investigated the impact of two-stage temperature fermentation regulation coupled with starter cultures on the microbial community and flavor profiles of shallow-fermented sausages. Compared to the control groups, the two-stage temperature fermentation regulation can affect the water activity, thiobarbituric acid reactive substances, and total volatile basic nitrogen values. Importantly, it substantially boosts the content of flavor profiles, such as ethyl caprate, ethyl caprylate, ethyl palmitate, and ethyl caproate. When incorporating a 24- or 48-h hot-air fermentation phase, the total relative abundance of

Indexed as

Flavor profilesInoculation fermentationMetabolic pathwaysShallow-fermented sausagesTwo-stage temperature fermentation regulation

Identifiers

PMID42040319
PMCPMC13103561

What OpenQuestion holds

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LicenceCC BY-NC
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Registered trials

None linked

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.