Low Fatization of High-Fat Surimi-Based Products: Optimization of the Application of Protein Matrix Fat Substitution Methods.

Guangyu Yan, Lei Yu, Xiaoting Chen, Zhiyu Liu, Hui Chen

Abstract read

In one paragraph

Article in Gels (Basel, Switzerland), 2023. 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.

Assessment of the quality attributes and oxidative stability of fish balls with the addition of fig powder during frozen storage.PloS one · 2025
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

5 authors.

Guangyu YanXiamen Ocean Vocational College, Xiamen 361102, China.

Lei YuXiamen Ocean Vocational College, Xiamen 361102, China.

Xiaoting ChenFisheries Research Institute of Fujian, Xiamen 361013, China.

Zhiyu LiuFisheries Research Institute of Fujian, Xiamen 361013, China.

Hui ChenTechnology Innovation Center for Exploitation of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen 361005, China.ORCID 0000-0003-3765-668X

Funding

Fujian Provincial Department of Science and Technology 2021N0019Science and Technology Plan Project of Xiamen Science and Technology Bureau r 20221005

6 · The paper itself

Abstract

The low fatization of high-fat foods is a significant trend that will impact the future developments of food products. Consumers have regarded health attributes as a critical indicator for purchasing food. In this study, enzyme-modified soy protein isolate, sea fish collagen, and ovalbumin were used to prepare the composite fat substitute for the protein matrix. This matrix was applied to the traditional surimi-based product

Indexed as

electronic nosegel strengthlow fatization of high-fat foodslow-fat Nemipterus virgatus fish sausagesensory evaluation

Identifiers

PMID37754405

DOI10.3390/gels9090724

PMCPMC10529542

What OpenQuestion holds

Textmetadata

LicenceCC BY

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Registered trials

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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.