ArticlePloS one2021
Rice bran oil emulgel as a pork back fat alternate for semi-dried fish sausage.
Article in PloS one, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 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.
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.
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Who cites it
2 citing papers in PubMed, 14 citations in OpenAlex.
- Antioxidant mechanism of ferulic acid and γ-oryzanol in emulsion and emulgel based on black seed oil.Food chemistry: X · 2025Article
- Development of an Emulsion Gel Containing Peanut Sprout Oil as a Fat Replacer in Muffins: Physicochemical, Tomographic, and Texture Properties.Gels (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objective of this study was to investigate the effects of rice bran oil emulsion filled gels (EG) substitution for pork back fat on the characteristics of Chinese style semi-dried tilapia sausage (CFS). EG prepared using different gelling agents and processing conditions were used as pork back fat alternate in the CFS. From the results, physical, chemical and microstructural qualities of CFS were governed by the type of EG incorporated. Regarding the overall quality, CFS formulated with carrageenan-EG was classified as an optimal formula. CFS added with carrageenan-EG showed a superior oxidative stability, color preservation, and water holding capacity compared to the control during vacuum packaged storage at room temperature for 20 days. Thiobarbituric acid reactive substances (TBARS) and microbial quality of both formulae remained in the acceptable level (TBARS < 1 mg/kg and total plate count < 4 log CFU/g) throughout the storage. Therefore, the carrageenan based EG substitution for pork back fat is a promising avenue for the production of the CFS where a high saturated animal fat was substituted by vegetable oil.
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Registered trials
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