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

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.