Quality characteristics and gastrointestinal fate of low fat emulsified sausage formulated with konjac glucomannan/oat β-glucan composite hydrogel

Geng, Xiaoyuan; Zhao, Yu; Zhao, Nuo; Zhu, Qiaomei; Zhang, Min

doi:10.1016/j.ijbiomac.2023.124251

Cited by 27 publications

(11 citation statements)

References 39 publications

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“…CA's ability to delay protein digestibility is ascribed to the creation of a dense and Compact construction through electrostatic attraction between proteins and polysaccharides, indicates that complex polysaccharides can negatively impact the protein digestibility of HMMA. Similar ndings in emulsi ed sausages have suggested that the presence of composite hydrogels delays protein digestion (Geng et al 2023). Furthermore, in the context of gastrointestinal digestion, the presence of polysaccharides may extend gastric emptying time, contributing to appetite control and weight management.…”

Section: In Vitro Digestionmentioning

confidence: 67%

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Intervening effect of polysaccharides on structured soy-based meat analogues by high- moisture extrusion

Zhao,

Sui,

Zhang

et al. 2023

Preprint

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This study investigates the impact of four polysaccharides on enzyme-modified soybean protein concentrate (ESPC) within a high-water extrusion environment. Optimal texture and fibrous structure were achieved with 1% konjac glucomannan (KGM), 2% carrageenan (CA), 3% sodium alginate (SA), and 6% wheat starch (WS), respectively. These findings align with both macroscopic and microscopic observations. Structural analyses revealed that the presence of polysaccharides facilitated the formation of β-sheet structures, increased S-S bond content, and enhanced the ordered structure of ESPC. Water distribution and thermal property tests indicated that these polysaccharides improved water-holding capacity and mitigated the degradation rate of ESPC. In vitro digestion experiments demonstrated a 9.3% decrease in the digestibility of ESPC-CA compared to ESPC. This reduction could be attributed to electrostatic attraction between the protein and polysaccharide, creating a physical barrier that hindered the digestive process. This study provides insights into the influence of four polysaccharides on ESPC within a high-moisture extrusion environment. The information derived from this research holds potential significance for the development of high-quality plant-based meat analogs.

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Section: In Vitro Digestionmentioning

confidence: 67%

“…The Kjeldahl nitrogen method was employed to ascertain the protein digestibility of the HMMA samples (Geng et al 2023). The protein concentration in the supernatant obtained from 5 mL of post-digestion HMMA samples was quanti ed, and the HMMA samples' protein digestibility was calculated using Eq.…”

Section: In Vitro Protein Digestibility (Ivpd)mentioning

confidence: 99%

Intervening effect of polysaccharides on structured soy-based meat analogues by high- moisture extrusion

Zhao,

Sui,

Zhang

et al. 2023

Preprint

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“…Other ingredients were calculated based on the weight of lean meat, pork back fat and fat substitutes. Emulsified sausages were manufactured according to a previous approach [ 29 ].…”

Section: Methodsmentioning

confidence: 99%

Flaxseed Gum/Arabic Gum/Tween 80-Based Oleogel as a Fat Substitute Applied in Emulsified Sausage: Physicochemical Properties, Sensory Attributes and Nutritional Quality

Zhu,

Chen,

et al. 2023

Gels

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In the present study, flaxseed gum (FG), Arabic gum (GA) and Tween 80 were used to prepare oleogels through an emulsion-templated method, and the obtained oleogels were designed for the partial substitution of pork fat in emulsified sausage. An increment in FG concentrations enhanced the viscoelasticity of emulsions, which resulted in the improved stability of emulsion systems, with smaller droplet sizes. In addition, increased FG concentrations contributed to higher mechanical strength, denser network structure and lower oil loss of oleogels. As a fat substitute, the prepared oleogels improved the textural properties and nutritional quality of emulsified sausages. With the increase in the substitution level of oleogels, the hardness and chewiness of the emulsified sausage increased, and the cooking loss decreased. Meanwhile, the reformulation with oleogels decreased the saturated fat from 57.04 g/100 g lipid to 12.05 g/100 g lipid, while increasing the ratio of omega-6 to omega-3 essential fatty acids from 0.10 to 0.39. The obtained results demonstrated that the flaxseed gum/Arabic gum/Tween 80-based oleogels had huge potential to successfully replace pork fat in emulsified sausage products.

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“…Global production of goat meat steadily increased from 3 933 302 to 6 397 747 tons between 2001 and 2021, with Asia accounting for 72.1% of total production and China accounting for 31.5% of total production . Goat sausage is a common goat meat derivative that is widely consumed in Western countries such as the United States, Germany, Brazil, and Spain . During the refrigerated storage (0–4 °C) of goat sausage, protein oxidation and lipid occur due to the presence of high concentrations of proteins and unsaturated fatty acids and exposure to light .…”

Section: Introductionmentioning

confidence: 99%

“…2 Goat sausage is a common goat meat derivative that is widely consumed in Western countries such as the United States, Germany, Brazil, and Spain. 3 During the refrigerated storage (0−4 °C) of goat sausage, protein oxidation and lipid occur due to the presence of high concentrations of proteins and unsaturated fatty acids and exposure to light. 4 Adding the right dose of preservatives can slow the deterioration of sausages.…”

Section: Introductionmentioning

confidence: 99%

Molecular Mechanism of ε-Polylysine Treatment of Animal-Derived Foods: Glycine Amidinotransferase Activity Implicates Upregulation of l-Arginine and Creatine

Jia,

Zhu

2023

J. Agric. Food Chem.

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ε-Polylysine is a novel food preservative approved by the U.S. Food and Drug Administration (FDA), yet the mechanism of its effect on animal-derived foods remains unclear. Assessment of the effect of preservatives on goat meat products is necessary. Herein, metabolite accumulation and protein expression of ε-polylysine (0.025%, w/w) spiked with goat meat were investigated by nontarget metabolomics and proteomics combined with ultrahigh performance liquid chromatography quadrupole-Orbitrap high-resolution-mass spectrometry (UHPLC-Q-Orbitrap HRMS) in a simulated in vitro digestion model. The amino side chain of ε-polylysine increased the activity of glycine aminotransferase due to its nucleophilic nature, inducing a significant upregulation of l-arginine (0.43–0.72 mg kg–1) and creatine (3.98–6.89 mg kg–1), with an improvement in muscle quality of goat meat. Downregulation of enzyme phenylalanine hydroxylase expression led to upregulation of l-phenylalanine (2.26–3.25 mg kg–1) and l-tyrosine (0.98–1.29 mg kg–1). Collectively, this study first revealed the biochemical mechanism of ε-polylysine in goat meat products, which makes available new prospects for more accurate use of ε-polylysine in animal-derived foods.

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Quality characteristics and gastrointestinal fate of low fat emulsified sausage formulated with konjac glucomannan/oat β-glucan composite hydrogel

Cited by 27 publications

References 39 publications

Intervening effect of polysaccharides on structured soy-based meat analogues by high- moisture extrusion

Intervening effect of polysaccharides on structured soy-based meat analogues by high- moisture extrusion

Flaxseed Gum/Arabic Gum/Tween 80-Based Oleogel as a Fat Substitute Applied in Emulsified Sausage: Physicochemical Properties, Sensory Attributes and Nutritional Quality

Molecular Mechanism of ε-Polylysine Treatment of Animal-Derived Foods: Glycine Amidinotransferase Activity Implicates Upregulation of l-Arginine and Creatine

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