ArticlePloS one2020
Evaluation of oat β-glucan-marine collagen peptide mixed gel and its application as the fat replacer in the sausage products.
Article in PloS one, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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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.
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Who cites it
8 citing papers in PubMed.
- Marine collagen for regenerative medicine: Structure-function advantages, limitations, and translational pathways.Bioactive materials · 2026Review
- Carbohydrate-Protein Hydrogels as Fat Replacers: Design Criteria and Benchmarking Against Full-Fat Systems.Comprehensive reviews in food science and food safety · 2026Review
- Article
- Application of Xylo-Oligosaccharide-Rich Gel Emulsion as a Fat Replacer in Sausages.Foods (Basel, Switzerland) · 2024Article
- Protein-Based Fat Replacers: A Focus on Fabrication Methods and Fat-Mimic Mechanisms.Foods (Basel, Switzerland) · 2023Review
- 3D printing based on meat materials: Challenges and opportunities.Current research in food science · 2023Review
- β-Glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products-A Review.Molecules (Basel, Switzerland) · 2022Review
- Marine-Derived Collagen as Biomaterials for Human Health.Frontiers in nutrition · 2021Review
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The food industry is currently shown the concern with low-fat products. This study aims to evaluate the properties of oat β-glucan(OG)-marine collagen peptide (MCP) mixed gels induced by high pressure at different ratios, pressures, pH levels and the superiority of application in the sausage. The results indicated that the typical gel with high levels of hardness, cohesiveness, springiness, and chewiness, as well as high water holding and oil adsorption capacities was formed using the OG/MCP ratio of 10:1 under 400 MPa at pH 6.0. The mixed gel replacing with 50% fat significantly increased the springiness and chewing(P<0.05), and sausages with 80% mixed gel were significantly juicier than that of the control sausage(P<0.05). Therefore, OG-MCP mixed gel could be used in the reformulation of low-fat meat products to enhance their safety and nutritional value.
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Registered trials
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