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

• DOI: 10.1371/journal.pone.0233447
• Publication Date: 2020-05-22T13:43:47Z
• Authors: Rui Fan; Dan Zhou; Xueli Cao
• Keywords: Chewiness; Fat substitute

The food industry is currently shown the concern with low-fat products. This study aims to evaluate properties of oat β-glucan(OG)-marine collagen peptide (MCP) mixed gels induced by high pressure at different ratios, pressures, pH levels and superiority application in sausage. results indicated that typical gel hardness, cohesiveness, springiness, chewiness, as well water holding oil adsorption capacities was formed using OG/MCP ratio 10:1 under 400 MPa 6.0. replacing 50% fat significantly increased springiness chewing(P<0.05), sausages 80% were juicier than control sausage(P<0.05). Therefore, OG-MCP could be used reformulation meat products enhance their safety nutritional value.