{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T09:02:06Z","timestamp":1785402126121,"version":"3.56.0"},"reference-count":49,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2026,4,20]],"date-time":"2026-04-20T00:00:00Z","timestamp":1776643200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Open Research Project of the Fujian Province-Indonesia Joint Research and Development Center for Marine Food","award":["Y1-KF2307"],"award-info":[{"award-number":["Y1-KF2307"]}]},{"DOI":"10.13039\/501100005270","name":"Fujian Provincial Department of Science and Technology","doi-asserted-by":"publisher","award":["2022N5003"],"award-info":[{"award-number":["2022N5003"]}],"id":[{"id":"10.13039\/501100005270","id-type":"DOI","asserted-by":"publisher"}]},{"award":["2022N5003"],"award-info":[{"award-number":["2022N5003"]}],"id":[{"id":"https:\/\/ror.org\/00rgzpv08","id-type":"ROR","asserted-by":"publisher"}]},{"name":"Talent Introduction Initiation Fund from Fujian Polytechnic Normal University","award":["404058"],"award-info":[{"award-number":["404058"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study systematically evaluated the potential of five native starches, including corn (CS), potato (PS), tapioca (TS), rice (RS), and sweet potato (SPS), as fat replacers in low-fat pork sausages. The obtained results showed that amylose content varied significantly, with PS and SPS having the highest levels (30.06% and 28.60%, respectively), which were beneficial for forming starch gels. Correspondingly, PS and SPS demonstrated the highest solubility and swelling power. In sausage applications, PS and SPS exhibited superior water-retention capacities, with drying losses of 6.75% and 7.03%, and cooking losses of 2.23% and 2.52%, which were lower than those of the normal control (NC) and low-fat control (LFC) groups. Moreover, the results of texture profile analysis revealed that PS and SPS enabled the sausages to achieve the highest levels of hardness and springiness, contributing to maintaining the moisture retention and toughness of the sausages. Electronic tongue and nose analyses indicated that incorporating these starches did not adversely affect the taste and odor profiles of the sausages, except for RS, which showed distinct flavor encapsulation properties. Overall, PS and SPS served as excellent fat replacers in the meat industry, offering healthier alternatives without compromising product quality.<\/jats:p>","DOI":"10.3390\/foods15081428","type":"journal-article","created":{"date-parts":[[2026,4,20]],"date-time":"2026-04-20T07:15:08Z","timestamp":1776669308000},"page":"1428","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Functional Properties and Mechanistic Study of Native Starches as Fat Replacers in Low-Fat Pork Sausages"],"prefix":"10.3390","volume":"15","author":[{"given":"Lan","family":"Gao","sequence":"first","affiliation":[{"name":"School of Food and Biological Engineering, Fujian Polytechnic Normal University, Fuqing, Fuzhou 350300, China"},{"name":"College of Life Science, Fujian Normal University, Fuzhou 350117, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wentao","family":"Chen","sequence":"additional","affiliation":[{"name":"School of Food and Biological Engineering, Fujian Polytechnic Normal University, Fuqing, Fuzhou 350300, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhenhong","family":"Lin","sequence":"additional","affiliation":[{"name":"School of Food and Biological Engineering, Fujian Polytechnic Normal University, Fuqing, Fuzhou 350300, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sitong","family":"Ye","sequence":"additional","affiliation":[{"name":"College of Life Science, Fujian Normal University, Fuzhou 350117, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4281-0282","authenticated-orcid":false,"given":"Hailin","family":"Wang","sequence":"additional","affiliation":[{"name":"School of Food and Biological Engineering, Fujian Polytechnic Normal University, Fuqing, Fuzhou 350300, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guoxin","family":"Lin","sequence":"additional","affiliation":[{"name":"Xinfengxian Food Co., Ltd., Ningde 352100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Daohuang","family":"Xu","sequence":"additional","affiliation":[{"name":"Fujian Yuguan Food Co., Ltd., Fuzhou 350300, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chengdeng","family":"Chi","sequence":"additional","affiliation":[{"name":"College of Life Science, Fujian Normal University, Fuzhou 350117, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Leiwen","family":"Xiang","sequence":"additional","affiliation":[{"name":"School of Food and Biological Engineering, Fujian Polytechnic Normal University, Fuqing, Fuzhou 350300, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0007-5243-749X","authenticated-orcid":false,"given":"Youcai","family":"Zhou","sequence":"additional","affiliation":[{"name":"School of Food and Biological Engineering, Fujian Polytechnic Normal University, Fuqing, Fuzhou 350300, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,4,20]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"4739","DOI":"10.1111\/1541-4337.12813","article-title":"Future trends of processed meat products concerning perceived healthiness: A review","volume":"20","author":"Badar","year":"2021","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"240","DOI":"10.1002\/ejlt.201200308","article-title":"Influence of ingredients that reduce oil absorption during immersion frying of battered and breaded foods","volume":"116","author":"Brannan","year":"2014","journal-title":"Eur. J. Lipid Sci. Technol."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Duan, Y., Zeng, L., Zheng, C., Song, B., Li, F., Kong, X., and Xu, K. (2018). Inflammatory links between high fat diets and diseases. Front. Immunol., 9.","DOI":"10.3389\/fimmu.2018.02649"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"8173","DOI":"10.1080\/10408398.2025.2494060","article-title":"A perspective of microalga-derived omega-3 fatty acids: Scale up and engineering challenges","volume":"65","author":"Venkatesh","year":"2025","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"847","DOI":"10.1007\/s13197-023-05785-1","article-title":"Development in health-promoting essential polyunsaturated fatty acids production by microalgae: A review","volume":"61","author":"Dubey","year":"2024","journal-title":"J. Food Sci. Technol."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"832","DOI":"10.1016\/j.rser.2015.12.162","article-title":"Concepts and studies on lipid and pigments of microalgae: A review","volume":"58","year":"2016","journal-title":"Renew. Sustain. Energy Rev."},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Mahmud, N., Ferdaus, M.J., and Silva, R.C.d. (2024). Exploring the feasibility of direct-dispersion oleogels in healthier sausage formulations. Gels, 10.","DOI":"10.3390\/gels10120819"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"52","DOI":"10.1016\/j.atherosclerosis.2019.10.002","article-title":"Macrophage fatty acid metabolism and atherosclerosis: The rise of PUFAs","volume":"291","author":"Jalil","year":"2019","journal-title":"Atherosclerosis"},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Lee, J.M., Lee, H., Kang, S., and Park, W.J. (2016). Fatty Acid Desaturases, Polyunsaturated Fatty Acid Regulation, and Biotechnological Advances. Nutrients, 8.","DOI":"10.3390\/nu8010023"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"66","DOI":"10.3892\/br.2025.1944","article-title":"Astaxanthin in cancer therapy and prevention (Review)","volume":"22","author":"Copat","year":"2025","journal-title":"Biomed. Rep."},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"Zhou, X., Cao, Q., Orfila, C., Zhao, J., and Zhang, L. (2021). Systematic Review and Meta-Analysis on the Effects of Astaxanthin on Human Skin Ageing. Nutrients, 13.","DOI":"10.3390\/nu13092917"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1039\/C6FO01721E","article-title":"Astaxanthin in cardiovascular health and disease: Mechanisms of action, therapeutic merits, and knowledge gaps","volume":"8","author":"Visioli","year":"2017","journal-title":"Food Funct."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"29","DOI":"10.1007\/s44462-026-00060-w","article-title":"Flavor changes and quality control of prefabricated meat products based on heat treatment and oral processing: A review on Chinese cuisine","volume":"2","author":"Li","year":"2026","journal-title":"Agric. Prod. Process. Storage"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"8188","DOI":"10.1080\/10408398.2025.2494297","article-title":"Functional flavor agents: Enhancing health benefits and consumer preferences","volume":"65","author":"Huang","year":"2025","journal-title":"Crit. Rev. Food Sci."},{"key":"ref_15","first-page":"403","article-title":"Review of recently used techniques and materials to im-prove the efficiency of orally administered proteins\/peptides","volume":"28","author":"Ibrahim","year":"2020","journal-title":"J. Pharm. Sci."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"13935","DOI":"10.1038\/s41598-019-50206-z","article-title":"Heterotrophy as a tool to overcome the long and costly autotrophic scale-up process for large scale production of microalgae","volume":"9","author":"Barros","year":"2019","journal-title":"Sci. Rep."},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Vilela, A., Gon\u00e7alves, B., Gon\u00e7alves, C., Cosme, F., and Pinto, T. (2026). Novel Applications of Starch and Starch Derivatives in the Food and Alcoholic Beverages Industry: A Review. Foods, 15.","DOI":"10.3390\/foods15020277"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"2200117","DOI":"10.1002\/star.202200117","article-title":"Impact of various modification methods on physicochemical and functional properties of starch: A review","volume":"75","author":"Sinhmar","year":"2023","journal-title":"Starch-St\u00e4rke"},{"key":"ref_19","first-page":"100072","article-title":"Micro-encapsulation of oat oil using OSA starch with varying crystal structure and particle size: A study on the encapsulation properties and in vitro release behavior","volume":"3","author":"Wang","year":"2025","journal-title":"Agric. Commun."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"364","DOI":"10.1080\/10942912.2021.1885439","article-title":"Comparison of physicochemical properties of jackfruit seed starch with potato and rice starches","volume":"24","author":"Wong","year":"2021","journal-title":"Int. J. Food Prop."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"2482","DOI":"10.1080\/10408398.2020.1778633","article-title":"Starch modification through environmentally friendly alternatives: A review","volume":"61","author":"Maniglia","year":"2021","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"141","DOI":"10.1016\/j.fbp.2025.01.001","article-title":"Malanga starch modified by annealing: Partial characterization and application as wall material in the protection of hibiscus extract","volume":"150","year":"2025","journal-title":"Food Bioprod. Process"},{"key":"ref_23","doi-asserted-by":"crossref","unstructured":"Koshenaj, K., and Ferrari, G. (2024). A comprehensive review on starch-based hydrogels: From tradition to innovation, opportuni-ties, and drawbacks. Polymers, 16.","DOI":"10.3390\/polym16141991"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"292","DOI":"10.1016\/j.fbp.2026.01.017","article-title":"The rheological behavior of dispersions and the sorption thermody-namics of powder coating from composite-based modified pinh\u00e3o (Araucaria angustifolia) starch by microwave","volume":"156","author":"Dorneles","year":"2026","journal-title":"Food Bioprod. Process"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"194","DOI":"10.17221\/211\/2024-CJFS","article-title":"Effects of flour, starch and pea (Pisum sativum L.) protein as fat substitutes during storage of pork sausages","volume":"43","year":"2025","journal-title":"Czech J. Food Sci."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"789","DOI":"10.1590\/S0101-20612011000300037","article-title":"Modified broken rice starch as fat substitute in sausages","volume":"31","author":"Limberger","year":"2011","journal-title":"Food Sci. Technol."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"2635","DOI":"10.1007\/s11694-025-03770-0","article-title":"Structural and functional differences of starches isolated from different parts of Chinese Yam (Dioscorea opposita Thunb.)","volume":"20","author":"Zhou","year":"2025","journal-title":"J. Food Meas. Charact."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"557","DOI":"10.1016\/j.ijbiomac.2022.11.111","article-title":"A novel very small granular starch from Chlorella sp. MBFJNU-17","volume":"225","author":"Chi","year":"2023","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"108182","DOI":"10.1016\/j.foodhyd.2022.108182","article-title":"A facile method for classifying starch fractions rich in long linear dextrin","volume":"135","author":"Chi","year":"2023","journal-title":"Food Hydrocolloid."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"1901","DOI":"10.1007\/s13197-017-2623-7","article-title":"Effect of partial replacement of porcine fat with pre-emulsified soybean oil using fish protein isolate as emulsifier on characteristic of sausage","volume":"54","author":"Cheetangdee","year":"2017","journal-title":"J. Food Sci. Technol."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"110391","DOI":"10.1016\/j.foodres.2021.110391","article-title":"Improving the taste profile of reduced-salt dry sausage by inoculating different lactic acid bacteria","volume":"145","author":"Hu","year":"2021","journal-title":"Food Res. Int."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"101924","DOI":"10.1016\/j.fochx.2024.101924","article-title":"Aroma characterization of Sichuan and Cantonese sausages using electronic nose, gas chromatography\u2013mass spectrometry, gas chromatography-olfactometry, odor activity values and metagenomic","volume":"24","author":"Chen","year":"2024","journal-title":"Food Chem. X"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"1003","DOI":"10.1080\/19476337.2018.1518343","article-title":"The structural characteristics of starches and their functional properties","volume":"16","year":"2018","journal-title":"CyTA-J. Food"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"2483","DOI":"10.1007\/s10311-024-01753-z","article-title":"Plant starch extraction, modification, and green applications: A review","volume":"22","author":"Rashwan","year":"2025","journal-title":"Environ. Chem. Lett."},{"key":"ref_35","doi-asserted-by":"crossref","unstructured":"Liu, Y., Yan, R., Li, Z., Fan, S., Li, C., Yu, R., Liu, H., Kong, Y., Li, H., and Tang, X. (2023). Efficient accumulation of amylopectin and its molecular mechanism in the submerged duckweed mutant. Int. J. Mol. Sci., 24.","DOI":"10.3390\/ijms24032934"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"250","DOI":"10.1080\/07328303.2020.1788574","article-title":"Structural and physicochemical properties of enzymatically modified rice starch as influenced by the degree of enzyme treatment","volume":"39","author":"Park","year":"2020","journal-title":"J. Carbohydr. Chem."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"140104","DOI":"10.1016\/j.foodchem.2024.140104","article-title":"Starch chain-length distributions affect the processing and digestion characteristics of proso millet starch","volume":"457","author":"Qiao","year":"2024","journal-title":"Food Chem."},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Saravanan, P., Gnana, M.E.U., Manoj, A.K., Raja, S.B., and Srivastav, P.P. (2024). Gelation: Organogel, Aerogel, Hydrogel, Xerogel, Cryogel, Oleogel, and Oleofoam. Structured Foods, CRC Press.","DOI":"10.1201\/9781003355441-5"},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"632","DOI":"10.1016\/j.ijbiomac.2016.05.040","article-title":"Characterization of ba-nana starches obtained from cultivars grown in Brazil","volume":"89","author":"Leonel","year":"2016","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"119735","DOI":"10.1016\/j.carbpol.2022.119735","article-title":"Recent progress in understanding starch gelatinization-An important property determining food quality","volume":"293","author":"Li","year":"2022","journal-title":"Carbohydr. Polym."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"100867","DOI":"10.1016\/j.fpsl.2022.100867","article-title":"Physicochemical properties and solubility of sweet potato starch-based edible films","volume":"33","author":"Choi","year":"2022","journal-title":"Food Packag. Shelf Life"},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"137510","DOI":"10.1016\/j.foodchem.2023.137510","article-title":"Effects of cation valence on swelling power, solubility, pasting, gel strength characteristics of potato starch","volume":"434","author":"Zhuang","year":"2024","journal-title":"Food Chem."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"126477","DOI":"10.1016\/j.foodchem.2020.126477","article-title":"Impact of water extractable arabinoxylan with different molecular weight on the gelatinization and retrogradation behavior of wheat starch","volume":"318","author":"Hou","year":"2020","journal-title":"Food Chem."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"1961","DOI":"10.1002\/fsn3.2812","article-title":"An overview of factors af-fecting the quality of beef meatballs: Processing and preservation","volume":"10","author":"Meng","year":"2022","journal-title":"Food Sci. Nutr."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"1068","DOI":"10.1007\/s11947-019-02281-3","article-title":"Assessment of a healthy oil combination structured in ethyl cellulose and beeswax oleogels as animal fat replacers in low-fat, PUFA-enriched pork burgers","volume":"12","author":"Pintado","year":"2019","journal-title":"Food Bioprocess Technol."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"113172","DOI":"10.1016\/j.lwt.2022.113172","article-title":"Modified fermented sausages with olive oil oleogel and NaCl\u2013KCl substitution for improved nutritional quality","volume":"158","author":"Zampouni","year":"2022","journal-title":"LWT"},{"key":"ref_47","first-page":"115","article-title":"Study on the effect of baking process on the quality characteristics, moisture distri-bution and sensory evaluation of bran, duck and pork emulsification sausage","volume":"1","author":"Shang","year":"2022","journal-title":"Eur. J. Enterp. Technol."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"1","DOI":"10.55002\/mr.5.4.124","article-title":"Physico-chemical properties and shelf life of sausage available in local markets in Bangladesh","volume":"5","author":"Hossain","year":"2025","journal-title":"Meat Res."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"114","DOI":"10.1016\/j.meatsci.2015.03.015","article-title":"Physicochemical properties, fatty acid profile and sensory characteristics of sheep and goat meat sausages manufactured with different pork fat levels","volume":"105","author":"Leite","year":"2025","journal-title":"Meat Sci."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/8\/1428\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,4,20]],"date-time":"2026-04-20T09:06:33Z","timestamp":1776675993000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/8\/1428"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,4,20]]},"references-count":49,"journal-issue":{"issue":"8","published-online":{"date-parts":[[2026,4]]}},"alternative-id":["foods15081428"],"URL":"https:\/\/doi.org\/10.3390\/foods15081428","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,4,20]]}}}