Evaluation of oat β-glucan-marine collagen peptide mixed gel and its application as the fat replacer in the sausage products

The food industry is currently shown the concern with low-fat products. This study aims to evaluate the properties of oat β-glucan(OG)-marine collagen peptide (MCP) mixed gels induced by high pressure at different ratios, pressures, pH levels and the superiority of application in the sausage. The re...

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Veröffentlicht in:	PloS one 2020-05, Vol.15 (5), p.e0233447-e0233447
Hauptverfasser:	Fan, Rui, Zhou, Dan, Cao, Xueli
Format:	Artikel
Sprache:	eng
Schlagworte:	Adsorption Animals Avena - chemistry beta-Glucans - chemistry Biology and Life Sciences Cardiovascular disease Chewing Collagen Collagen - chemistry Color Cooking Diet, Fat-Restricted Dietary Fats - analysis Dietary fiber Fat substitutes Food Food Handling Food Industry Food processing industry Food production Gels Glucan High pressure Humans Meat Meat industry Meat products Meat Products - analysis Medicine and Health Sciences Molecular weight Nutrition Peptides pH effects Physical Sciences Product safety Rheology Sausages Shear tests Sus scrofa Taste β-Glucan
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Beschreibung
Zusammenfassung:	The food industry is currently shown the concern with low-fat products. This study aims to evaluate the properties of oat β-glucan(OG)-marine collagen peptide (MCP) mixed gels induced by high pressure at different ratios, pressures, pH levels and the superiority of application in the sausage. The results indicated that the typical gel with high levels of hardness, cohesiveness, springiness, and chewiness, as well as high water holding and oil adsorption capacities was formed using the OG/MCP ratio of 10:1 under 400 MPa at pH 6.0. The mixed gel replacing with 50% fat significantly increased the springiness and chewing(P
ISSN:	1932-6203 1932-6203
DOI:	10.1371/journal.pone.0233447