大豆多糖、葡甘露聚糖、海藻酸钠(0.25%-1.25%)对烤肠/香肠品质及1%添加量体外模拟消化特性的实验

This study evaluated the effects of sodium substitutes (KCl, MgCl2, and CaCl2) and soybean dietary fiber (SDF) on the textural, sensory, digestive, and storage properties of emulsion sausages. Replacing 25 % of NaCl with KCl or MgCl2 minimally affected the physiochemical and texture properties of emulsified sausages. Notably, MgCl2 increased the sensory score and degree of hydrolysis of the emulsified sausage. In contrast, CaCl2 led to irregular microstructure, decreasing hardness, increased cooking loss, lower sensory scores, and lower degree of hydrolysis. SDF shortened water relaxation time and caused denser structure of sausages. It mitigated the negative impacts of CaCl2 by increasing hardness and decreasing cooking loss, though SDF did not increase the sensory scores. However, SDF reduced the degree of hydrolysis to 35.1 %-41.1 %, and decreased the sensory scores. And SDF did not change the storage properties of the sausages, and sodium substitutes were favorable for it.

The objective of the present study was to evaluate the effect of dietary fiber from soybean (glycine max) husk as fat and phosphate replacer on the nutritional, physicochemical, and nutraceutical quality of Frankfurter sausage. A traditional formulation was used for the pork-based sausage and three treatments were established: control treatment (CT), sausage without SHDF; treatment 1 (T1), sausage and 1% SHDF; treatment 2 (T2), sausage and 1.5% SHDF. T2 showed the best nutritional contribution of the treatments, significantly favoring a lower content of fat and sodium, thus increasing the contribution of dietary fiber and calcium. A positive effect of SHDF on the water-holding capacity of the treatments was also observed. In addition, T2 remained stable during storage, while T1 and CT showed significantly reduced water-holding capacities of approximately 5%; this was in turn linked to hardness, as it was observed that on day 7 of storage, 27% less force was required to deform the T2 sausages. Regarding color, no significant difference was observed with the addition of SHDF to the product. The results suggest that the dietary fiber extracted from soybean husks has potential for application in food and can be used as an ingredient to improve the functional and nutritional quality of Frankfurter sausages by reducing the content of fat and phosphates.

Hydrophilic polysaccharides have been widely applied as fat replacers in meat products, but their effects on the digestibility of meat proteins has seldom been studied. Replacement of backfat in emulsion-type sausage with konjac gum (KG), sodium alginate (SA) and xanthan gum (XG) were found to reduce the released amino group (-NH2) during simulated gastric digestion and initial intestinal digestion. The suppressed gastric digestibility of protein was verified by the denser structures of protein gastric digests and reduced generation of peptides in gastric digestion when a polysaccharide was added. After the whole gastrointestinal digestion, high level of SA and XG resulted in larger digests and a more obvious SDS-PAGE band between 5 and 15 kDa, and KG and SA significantly reduced the total release of -NH2. Additional of KG, SA and XG were found to the increase the viscosity of the gastric digests mixture, which could account for the reduced hydrolysis efficiency of pepsin during the gastric digestion, as evidenced in the pepsin activity study (decreased by 12.2-39.1%). This work highlights the influence of polysaccharide fat replacer on the digestibility of meat protein by changing the matrix characteristics.

… and soybean dietary fiber (SDF) on the gel properties and in vitro gastric digestion characteristics … , resulting in lower hydrolysis degrees and larger molecular weight digestion products. …

… In this work, the simulated gastrointestinal digestion of myofibrillar protein gels (MPGs) with … digestion because of the weak wraps between protein and anionic polysaccharides, gaining …

The objective of present study was to evaluate the utilization of konjac glucomannan/oat β-glucan composite hydrogel as partial or complete fat replacer on the quality characteristics and gastrointestinal fate of emulsified sausages. The obtained results indicated that in comparison to control emulsified sausage sample, the incorporation of composite hydrogel at a 75 % fat replacement level could not only enhance emulsion stability, water holding capacity (WHC), and compact structure of formulated emulsified sausage, but also decrease their total fat content, cooking loss, hardness, and chewiness. The in vitro digestion results suggested the addition of konjac glucomannan/oat β-glucan composite hydrogel reduced the protein digestibility of emulsified sausage, while it did not change the molecular weight of digestive products. The confocal laser scanning microscopy(CLSM) image showed the addition of composite hydrogel changed the size of fat and protein aggregate of emulsified sausage during digestion. Based on these findings, the fabrication of composite hydrogel containing konjac glucomannan and oat β-glucan was a promising strategy as fat replacer. Furthermore, this study provided a theoretic basis for designing composite hydrogel based fat replacers.

… effect on the sensory perception of pork sausage. Although our study shows that adding deacetylated konjac glucomannan improves sausage quality, it was limited to laboratory-scale …

… However, including 1.5% and 2% konjac glucomannan in MP … MP, with konjac glucomannan demonstrating higher digestibility … konjac glucomannan as a fat substitute in meat products. …

This study investigated the effects of supplementing tapioca starch with commercially soluble dietary powder in meatballs to develop a low-glycaemic index (GI) food for people with high blood sugar levels. This work evaluates the physicochemical characteristics, texture profile analysis (TPA), proximate composition, and digestibility of carbohydrate in meatballs supplemented with commercial soluble dietary powder using 3x3 factorial completely randomised design. The physicochemical characteristics findings indicate that the colour values of GI meatballs, including L*, a*, and b*, ranged from 63.60 to 68.49, 1.52 to 3.05, and 13.86 to 16.56, respectively. The colour difference values of meatballs containing dietary fibre in treatments 4 (P10K50) and 5 (P50K50) were similar to those of the control (CTRL) treatment. Meanwhile, the dietary fibre content increased, the texture properties of hardness, springiness, cohesiveness, gumminess, and chewiness decreased. The overall proximate compositions of the meatballs showed that moisture content ranged from 76.46% to 78.30%, 14.23% to 15.98% of carbohydrate, 6.14% to 6.68% of protein, 1.35% to 1.74% of fat, and 92.46% to 102.21% of energy content. The in vitro digestion evaluation yielded results similar to the texture profile analyses. As dietary fibre increased, rapidly available glucose (RAG) levels decreased, particularly in treatments 8 (P50K100) and 9 (P100K100). Treatment 9 showed the lowest digestion constant (k) value of 0.15 min, while the control had the highest at 0.98 min. Overall, fibre-rich treatments had lower hydrolysis index (HI) and eGI values. This indicates that supplementing meatballs with dietary fibre instead of starch has the potential to reduce high blood sugar, making them a functional food option. Keyword: Carbohydrate digestion, functional food, glycemic index, konjac, pectin

… In this study, the effect of different konjac glucomannan (KGM) incorporation … solution) on gel and digestive properties of phosphate-reduced emulsified pork … In vitro digestion results 36 …

Fermented sausages exhibit extended shelf life and high nutritional value. However, their animal fat content-characterized by high saturated fatty acids and low polyunsaturated fatty acids-may contribute to obesity-related disorders. Furthermore, lipids and proteins in meat products are highly susceptible to oxidative rancidity during storage due to factors such as light, oxygen, and temperature, adversely affecting sausage quality. Therefore, in this study, sodium caseinate‑sodium alginate (NaCN-Alg) W/O/W emulsion gel was prepared using proanthocyanidins from Aronia melanocarpa (APC) in the inner aqueous phase, sunflower oil for the oil phase, and sodium caseinate (NaCN) combined with sodium alginate (Alg) in the outer aqueous phases. This emulsion gel was then applied as a fat replacer in fermented sausages, simultaneously providing essential fatty acids and bioactive compounds while enhancing product stability. Results showed that the emulsion gel exhibited a “dual-membrane, three-phase” structure. Compared with the non-fat-substituted fermented sausages, the addition of emulsion gel improved the sausages' microstructure and texture while reducing cooking loss, pH value, and nitrite residue. It also enhanced water retention after cooking, with moderate fat substitution boosting antioxidant capacity. During storage, the gel mitigated changes in texture, nitrite levels, protein/lipid oxidation, pH, and antioxidant activity. When 50 % of the fat was replaced, sausages achieved optimal overall acceptability, showing increased volatile flavor compounds, elevated free fatty acid content, and reduced free amino acid levels. After 30 d of storage, fermented sausages with 50 % fat substitution exhibited richer diversity of fermentative bacteria and an altered relative abundance of bacterial communities.

… sodium alginate (G-SA) emulsion gel that can efficiently hold corn oil, as a substitute for pork fat while controlling the digestive … that gelatin and sodium alginate primarily form aggregates …

Meat is a rich source of high biological proteins, vitamins, and minerals, but it is devoid of dietary fiber, an essential non-digestible carbohydrate component such as cellulose, hemicellulose, pectin, lignin, polysaccharides, and oligosaccharides. Dietary fibers are basically obtained from various cereals, legumes, fruits, vegetables, and their by-products and have numerous nutritional, functional, and health-benefiting properties. So, these fibers can be added to meat products to enhance their physicochemical properties, chemical composition, textural properties, and organoleptic qualities, as well as biological activities in controlling various lifestyle ailments such as obesity, certain cancers, type-II diabetes, cardiovascular diseases, and bowel disorders. These dietary fibers can also be used in meat products as an efficient extender/binder/filler to reduce the cost of production by increasing the cooking yield as well as by reducing the lean meat content and also as a fat replacer to minimize unhealthy fat content in the developed meat products. So, growing interest has been observed among meat processors, researchers, and scientists in exploring various new sources of dietary fibers for developing dietary fiber-enriched meat products in recent years. In the present review, various novel sources of dietary fibers, their physiological effects, their use in meat products, and their impact on various physicochemical, functional, and sensory attributes have been focused.

… offer the advantages of inhibiting hydrolysis, digestion and … The physico-chemical properties of the three dietary fibers are presented in Table 2. They reveal that the three dietary fibers …

… To ensure optimal digestion, a decreased risk of cardiovascular diseases, and a normal … of four dietary fibers was evaluated on the physico-chemical properties of mortadella sausages …

Purpose The purpose of this paper is to investigate the influence of different dietary fibers on color, nutritional, physico-chemical, sensory and textural properties of fresh sausage. Design/methodology/approach This study was undertaken to determine the effects of partial beef meat substitution (15, 10.5 and 6 percent) at different combinations: barley beta-glucan concentrate (BBC at 1 percent) alone, carrot fiber (ID809 at 1 percent) alone and a mixture of both fibers (BBC and ID809 at 0.5 percent of each), on the quality of fresh sausage. Findings Results revealed that the supplementation of dietary fibers generally decreased protein contents and increased moisture. Color parameters were significantly affected by the addition of dietary fibers. Meat substitution with dietary fibers tended toward red coloration, which enhanced sensory properties of fresh sausages, especially general acceptability. Fresh sausages formulated with a mixture of dietary fibers recorded good firmness. Indeed, it increased extrusion force values and provided a greater hardness at sensory level. This manuscript reports that beef sausage formulated with a mixture of BBC and ID809 and reduced beef meat rate improved acceptability to consumer. Originality/value The paper approaches a new subject that may be relevant to functional food. There are few research works to evaluate consumer preferences of new product developments and to achieve healthier and more economic fresh sausages formulated with a mixture of two fibers after reducing beef meat content.

… drates (plus lignin) that are not digested in the small intestine and pass into the large intestine. They … However, they are obtained from different sources, and their physicochemical and …

… assess the physicochemical and sensory attributes of frankfurter sausages enriched with CF … changes in CF-enriched frankfurter sausages were investigated. The results indicate the …

… The weight loss of a fermented sausage is related to the yield of the final product. Therefore, partial substitution of fat by dietary fibers without the need to add another ingredient to …

… digestion (1 h pepsin followed by 2 h trypsin), approximately 90–95 % protein in hybrid sausages … Nevertheless, hybrid sausages were susceptible to lipid oxidation, with TBARS rising …

… This result may be due to cellulose combining physically with sausage ingredients such as lipid droplets, cornstarch, lean meat protein, salt, or seasoning during the emulsification …

During the last decade, the consumption of animal saturated fat has been associated with an increased risk of chronic disease. Experience shows that changing the dietary habits of the population is a complicated and slow process, so technological strategies offer new possibilities for the development of functional foods. The present work is focused on studying the impact of using a food-grade non-ionic hydrocolloid (methylcellulose; MC) and/or the inclusion of silicon (Si) as a bioactive compound in pork lard emulsions stabilized with soy protein concentrate (SPC), on the structure, rheology, lipid digestibility and Si bioaccesibility during in vitro gastrointestinal digestion (GID). Four emulsions (SPC, SPC/Si, SPC/MC and SPC/MC/Si) were prepared with a final biopolymer (SPC and/or MC) concentration of 4% and 0.24% Si. The results showed a lower degree of lipid digestion in SPC/MC compared with SPC, specifically at the end of the intestinal phase. Moreover, Si partially reduced fat digestion only when incorporated into the SPC-stabilized emulsion, while this effect was lost in SPC/MC/Si. This was probably due to its retention inside the matrix emulsion, which resulted in lower bioaccesibility than in SPC/Si. Additionally, the correlation between the flow behavior index (n) and the lipid absorbable fraction was significant, suggesting that n can be a predictive marker of the extent of lipolysis. Concretely, our results revealed that SPC/Si and SPC/MC can be used as pork fat digestion reducers and thus, they can replace pork lard in the reformulation of animal products with potential health benefits.

Polysaccharide hydrocolloids have garnered increasing attention from consumers, experts, and food processing industries due to their advantages of abundant resources, favorable thickening properties, emulsification stability, biocompatibility, biodegradability, and high acceptance as food additives. This review focuses on the application of polysaccharide hydrocolloids and their beneficial roles in meat products by focusing on several commonly used polysaccharides (i.e., cellulose, chitosan, starch, sodium alginate, pectin, and carrageenan). Firstly, the recent advancements of polysaccharide hydrocolloids used in meat products are briefly introduced, along with their structure and potential application prospects. Then, the beneficial roles of polysaccharide hydrocolloids in meat products are comprehensively summarized and highlighted, including retarding lipid and protein oxidation, enhancing nutritional properties, improving texture and color quality, providing antibacterial activity, monitoring freshness, acting as a cryoprotectant, improving printability, and ensuring security. Finally, the challenges and opportunities of polysaccharide hydrocolloids in meat products are also introduced.

This study aimed to probe the bioavailability of myofibrillar protein (MP) gels in mice as affected by incorporating anionic xanthan (XMP) and sodium alginate (SMP)/cationic chitosan (CSMP)/neutral curdlan (CMP) and konjac (KMP), respectively. The results showed that the numbers of peptides absorbed were obviously higher in anionic XMP and SMP groups (88 and 126, respectively) than in the cationic CSMP (51) group. The contents of free amino acids absorbed in SMP and XMP were significantly greater than that in CSMP and CMP groups (P < 0.05). Furthermore, the antioxidant capacity of bioactive compounds absorbed in the SMP group was higher than those in the other groups (P < 0.05), and the expression of tight junction protein (Occludin and ZO-1) was up-regulated in SMP group. The low contents of free ammonia, indole and p-cresol were observed in the anionic XMP, SMP and neutral KMP groups, compared to CSMP group. This work highlights the benefits of anionic polysaccharides (sodium alginate and xanthan) in developing low-fat meat products with high MP bioavailability.

Among all fat substitutes, hydrophilic polysaccharides can simultaneously meet the requirements of processing, sensory, and functional properties, thus have been widely used in meat products. However, there are few reports on the impact of the addition of hydrophilic polysaccharides on the digestibility of myofibrillar protein gels. This study focused on four hydrophilic polysaccharides including octenyl succinic anhydride (OSA) modified starch, sodium alginate (SA), konjac gum (KG) and xanthan gum (XG). In the myofibrillar protein gel system, the effects of these four polysaccharides on the digestibility of myofibrillar protein gels at different fat substitution levels were investigated by measuring the release of free amino acids, sodium dodecyl sulfate-polyacrylamide gel electrophoresis, confocal laser scanning microscopy images, peptidomics, rheological characteristics, and circular dichroism of gel samples after in vitro simulated gastrointestinal digestion. The results showed that the addition of hydrophilic polysaccharides led to a decrease in the release of free amino acids, and as the level of fat substitution increased, the production of peptides decreased. Compared with the control group, the addition of SA significantly inhibited the hydrolysis of peptide bonds, while samples with the other three polysaccharides also showed varying degrees of digestive inhibition.

… alternative in emulsified sausages, aiming … water retention capacity of emulsified sausages, as evidenced by decreased cooking loss (CL) and water fluidity, along with increased water …

… fresh beef sausage with water through the use of selected polysaccharide gums. Hence, we evaluated the textural and flavor attributes of low-fat beef sausages containing different …