Exploring the potential of the agar-based emulsion gel as a pork fat substitute in sausage with a focus on the digestive behaviors of lipids and proteins in vitro

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-03-11 DOI:10.1016/j.foodhyd.2025.111335

Seonmin Lee , Kyung Jo , Soeun Kim , Minkyung Woo , Yun-Sang Choi , Samooel Jung

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Abstract

This study evaluated the physicochemical properties and in vitro digestion behavior of the sausages when pork back fat was replaced with a canola-oil-based emulsion gel in a pork sausage model. Three polysaccharides—agar (AG), sodium alginate (SA), and xanthan gum (XT)—were used as gelling agents, whereas isolated soy protein (ISP) and soy lecithin served as natural emulsifiers. Sausages were prepared using three treatments: conventional sausage (CS), sausage with half the pork fat replaced by an emulsion gel (RS50), and all pork fat replaced by an emulsion gel (RS100). In the meat batter incorporated with the AG-SA-XT emulsion gel, lipid droplets were uniformly dispersed into smaller sizes, resulting in reduced cooking loss (P < 0.05) and increased gel hardness (P < 0.05) in RS50 and RS100 compared with CS. Following sausage digestion in vitro, RS50 and RS100 demonstrated slower calcein release than CS (P < 0.05), whereas no significant differences in free fatty acid release were observed among the treatments (P > 0.05). The α-amino group content was higher in RS100 during the gastric phase and in both RS50 and RS100 during the intestinal phase compared to CS (P < 0.05). However, the content of proteins with molecular weight <3 kDa in the digesta showed no significant differences among treatments (P > 0.05). Consequently, adding AG-SA-XT emulsion gel as a pork fat substitute to sausages enhanced the emulsion stability and gel properties, achieved a free fatty acid release comparable to that of pork fat, and improved protein degradation.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.