Application of different polysaccharides as fat replacers in low-fat emulsified sausages: Effects on physicochemical, textural and sensory properties.

Jianwei Sun, Mingyuan Huang, Haibo Zheng, Shengming Zhao, Zongyuan Zhen, Chunhui Zhang, Xuan Xu, Jin Tao, Guoyuan Xiong

Abstract read

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. 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.

Jianwei SunCollege of Food Science and Engineering, Anhui Province Key Laboratory of Functional Agriculture and Functional Food, Anhui Science and Technology University, Chuzhou 239000, PR China.

Mingyuan HuangCollege of Food Science and Engineering, Anhui Province Key Laboratory of Functional Agriculture and Functional Food, Anhui Science and Technology University, Chuzhou 239000, PR China.

Haibo ZhengCollege of Food Science and Engineering, Anhui Province Key Laboratory of Functional Agriculture and Functional Food, Anhui Science and Technology University, Chuzhou 239000, PR China.

Shengming ZhaoCollege of Food Science and Engineering, Anhui Province Key Laboratory of Functional Agriculture and Functional Food, Anhui Science and Technology University, Chuzhou 239000, PR China.

Zongyuan ZhenCollege of Food Science and Engineering, Anhui Province Key Laboratory of Functional Agriculture and Functional Food, Anhui Science and Technology University, Chuzhou 239000, PR China.

Chunhui ZhangInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.

Xuan XuCollege of Food Science and Engineering, Anhui Province Key Laboratory of Functional Agriculture and Functional Food, Anhui Science and Technology University, Chuzhou 239000, PR China.

Jin TaoCollege of Food Science and Engineering, Anhui Province Key Laboratory of Functional Agriculture and Functional Food, Anhui Science and Technology University, Chuzhou 239000, PR China.

Guoyuan XiongCollege of Food Science and Engineering, Anhui Province Key Laboratory of Functional Agriculture and Functional Food, Anhui Science and Technology University, Chuzhou 239000, PR China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated the effects of guar gum, tara gum, and linseed gum at different addition contents (0%, 0.8%, 1.2%, 1.6%, 2.0%, and 2.4%) on the quality of low-fat emulsified sausages. Polysaccharide addition significantly affected cooking loss, texture, water distribution, and sensory quality, while fat content in low-fat formulations was reduced from 28.35% to 9.83%-11.93%. Regarding physicochemical stability, tara gum at 1.6% showed the most favorable effect on reducing cooking loss, reaching the minimum value of 4.52%. Appropriate polysaccharide addition improved textural properties, with tara gum showing the greatest increase in hardness. LF-NMR analysis showed that polysaccharide addition altered water distribution. Sensory evaluation further indicated that appropriate addition contents improved texture, flavor, juiciness, and overall acceptability. Notably, linseed gum at 1.6% achieved the highest overall sensory score of 43.15. These findings provide technical support for the application of polysaccharides as fat replacers in low-fat meat products.

Indexed as

Fat replacersGuar gumLinseed gumLow-fat emulsified sausageTara gum

Identifiers

PMID42741488

DOI10.1016/j.fochx.2026.104411

PMCPMC13572766

What Socratic holds

Textmetadata

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.