Evidence map›Paper›PMID 37628091›Full record

ArticleFoods (Basel, Switzerland)2023

Preparation of Bovine Hides Gelatin by Ultra-High Pressure Technique and the Effect of Its Replacement Fat on the Quality and In Vitro Digestion of Beef Patties.

Mengying Liu, Yanlei Gao, Ruheng Shen, Xue Yang, Li Zhang, Guoyuan Ma, Zhaobin Guo, Cheng Chen, Xixiong Shi, Xiaotong Ma

Open access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2023. 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
0.8field-weighted citation impact, top 32% of its field
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, 4 citations in OpenAlex.

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

10 authors at 1 institution in 1 country.

Mengying LiuCollege of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China.ORCID 0009-0002-6699-651X
Yanlei GaoCollege of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China.
Ruheng ShenCollege of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China.
Xue YangCollege of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China.
Li ZhangCollege of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China.
Guoyuan MaCollege of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China.
Zhaobin GuoCollege of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China.
Cheng ChenCollege of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China.
Xixiong ShiCollege of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China.
Xiaotong MaCollege of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China.
Gansu Agricultural University · CN

Funding

Education science and technology innovation project of Gansu Province GSSYLXM-02the program for China modern Agricultural industry Research System (cattle and yak) No. CARS-37
6 · The paper itself

Abstract

Beef skin gelatin can be used as a good substitute for animal fat in meat patties. In this paper, the effect of different parameters on low-fat beef patties with cowhide gelatin substituted for beef fat (0, 25%, 50%, 75%, 100%) prepared by ultra-high pressure assisted technology was investigated by texture, cooking loss, and sensory scores. The beef patties were also stored at 0-4 °C for 0, 7, 14, 21, and 28 d. The differences and changing rules of fatty acid and amino acid compositions and contents of beef patties with different fat contents were investigated by simulating gastrointestinal digestion in vitro. The optimal process formulation of low-fat beef patties with cowhide gelatin was determined by experimental optimization as follows: ultra-high pressure 360 MPa, ultra-high of pressure time of 21 min, NaCl addition of 1.5%, compound phosphate addition of 0.3%. The addition of cowhide gelatin significantly increased monounsaturated fatty acids, polyunsaturated fatty acids, amino acid content, and protein digestibility of beef patties (

Indexed as

beef pattiescowhide gelatinfat replacementin vitro digestionqualityultra-high-pressure technology

Identifiers

PMID37628091
PMCPMC10453782
OpenAlexW4385955540

What OpenQuestion 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 OpenQuestion graph.