Evidence map›Paper›PMID 40807490›Full record

ArticleFoods (Basel, Switzerland)2025

Nutritional and Technological Benefits of Pine Nut Oil Emulsion Gel in Processed Meat Products.

Berik Idyryshev, Almagul Nurgazezova, Zhanna Assirzhanova, Assiya Utegenova, Shyngys Amirkhanov, Madina Jumazhanova, Assemgul Baikadamova, Assel Dautova, Assem Spanova, Assel Serikova

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. 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. 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

10 authors.

Berik IdyryshevDepartment of Food Technologies, Shakarim University, 20A Glinki Str., 071412 Semey, Kazakhstan.ORCID 0000-0002-0495-2530
Almagul NurgazezovaDepartment of Food Technologies, Shakarim University, 20A Glinki Str., 071412 Semey, Kazakhstan.ORCID 0000-0002-5632-638X
Zhanna AssirzhanovaDepartment of Food Technologies, Shakarim University, 20A Glinki Str., 071412 Semey, Kazakhstan.ORCID 0000-0002-5699-7044
Assiya UtegenovaDepartment of Food Technologies, Shakarim University, 20A Glinki Str., 071412 Semey, Kazakhstan.ORCID 0000-0003-3378-6815
Shyngys AmirkhanovDepartment of Food Technologies, Shakarim University, 20A Glinki Str., 071412 Semey, Kazakhstan.ORCID 0000-0001-5594-1981
Madina JumazhanovaDepartment of Bioengineering Systems, Shakarim University, 20A Glinki Str., 071412 Semey, Kazakhstan.ORCID 0000-0002-9169-6722
Assemgul BaikadamovaDepartment of Food Technologies, Shakarim University, 20A Glinki Str., 071412 Semey, Kazakhstan.ORCID 0000-0003-0062-6997
Assel DautovaDepartment of Food Technologies, Shakarim University, 20A Glinki Str., 071412 Semey, Kazakhstan.ORCID 0000-0002-2373-2445
Assem SpanovaDepartment of Food Technologies, Shakarim University, 20A Glinki Str., 071412 Semey, Kazakhstan.ORCID 0000-0002-8093-3059
Assel SerikovaDepartment of Food Technologies, Shakarim University, 20A Glinki Str., 071412 Semey, Kazakhstan.ORCID 0009-0005-0666-7337

Funding

Science Committee of the Ministry of Education and Science of the Republic of Kazakhstan AP22684076
6 · The paper itself

Abstract

A high intake of saturated fats and cholesterol from processed meats is associated with increased cardiovascular disease risk. This study aimed to develop a nutritionally enhanced Bologna-type sausage by partially replacing the beef content with a structured emulsion gel (EG) formulated from pine nut oil, inulin, carrageenan, and whey protein concentrate. The objective was to improve its lipid quality and functional performance while maintaining product integrity and consumer acceptability. Three sausage formulations were prepared: a control and two variants with 7% and 10% EG, which substituted for the beef content. The emulsion gel was characterized regarding its physical and thermal stability. Sausages were evaluated for their proximate composition, fatty acid profile, cholesterol content, pH, cooking yield, water-holding capacity, emulsion stability, instrumental texture, microstructure (via SEM), oxidative stability (TBARSs), and sensory attributes. Data were analyzed using a one-way and two-way ANOVA with Duncan's test (

Indexed as

emulsion gelfatty acid profilefunctional meat productnutritional reformulationpine nut oil

Identifiers

PMID40807490
PMCPMC12345647

What Socratic holds

Textmetadata
LicenceCC BY
Read underepoch 390

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 Socratic graph.