This study evaluated the functional properties of chia mucilage powder (MCP) and gel (MCG) as a phosphate replacers in low-fat Bologna sausages. Four treatments were produced without phosphates (F1–2% MCP; F2–2% MCG; F3–4% MCP; F4–4% MCG) and two with 0.25% phosphate (F5–2% MCG and F6–4% MCG) besides control (20%-fat-0.5% phosphate). Samples containing mucilage were less firm and less chewy on day 0, except F3. Treatments containing 2% MCG were judged acceptable and provided better emulsion stability than those with MCP. Adding 4% MCP or MCG resulted in Bolognas with lower relaxation times and more restricted mobility and lowest sensorial acceptance characterized by the terms light brown and dark pink color (F4). The microscopy images exhibited less cohesive structure in treatments with 4% of MCG, suggesting the formation of a weaker bound protein network. Chia mucilage gel at 2%, due to its functional properties, has proven to be a feasible strategy to substitute 50% phosphate in low-fat Bologna sausages.

这项研究评估了Chia粘胶粉（MCP）和凝胶（MCG）作为低脂博洛尼亚香肠中磷酸盐替代品的功能特性。产生了四种不含磷酸盐的处理剂（F1-2％MCP； F2--2％MCG； F3-4％MCP； F4--4％MCG）；两种采用0.25％磷酸盐的处理（F5-2％MCG和F6-4％MCG）除了对照（20％脂肪-0.5％磷酸盐）。除F3外，在第0天，含有粘液的样品较不牢固且耐嚼性较低。含有2％MCG的处理被认为是可以接受的，并且比具有MCP的处理具有更好的乳液稳定性。添加4％MCP或MCG可使博洛尼亚人的放松时间更短，活动性更受限制，并且感觉上的接受度最低，其特征为浅棕色和深粉红色（F4）。显微镜图像显示，在使用4％MCG的治疗中，凝聚力结构较小，提示结合蛋白网络较弱。由于其功能特性，使用2％的Chia粘液凝胶已被证明是在低脂博洛尼亚香肠中替代50％磷酸盐的可行策略。