The objective of this study was to evaluate the effects of the replacement of pork back fat by chia mucilage (MC) and a chia mucilage-based emulsion gel in Bologna sausages on the appetite sensations of healthy volunteers, and to investigate the microstructural changes during simulated in vitro digestion. Three treatments were made: FMC (10% fat and 4% MC); MC-EG (20% chia-mucilage-based emulsion gel); FC (20% fat as a control). The meals were served as breakfast after an overnight fast for 23 people. Similar appetite sensations were perceived by volunteers (P > 0.05) for all treatments. The microscopy images revealed a pronounced aggregation of the samples containing MC in the gastric phase. In conclusion, MC was an effective fat replacer with the same satiating capacity than pork back fat. Besides, MC demonstrated that it might interfere in protein digestibility, consequently increased retention time in the stomach, which may result in early satiety.

这项研究的目的是评估博洛尼亚香肠中的Chia粘液（MC）和基于Chia粘液的乳化凝胶替代猪肉背脂对健康志愿者的食欲感的影响，并研究模拟过程中的微观结构变化体外消化。进行了三种处理：FMC（10％脂肪和4％MC）；MC-EG（20％基于Chia胶浆的乳液凝胶）; FC（以20％的脂肪为对照）。过夜禁食23人后，将餐点作为早餐。在所有治疗中，志愿者都有类似的食欲感（P> 0.05）。显微镜图像显示在胃期含MC的样品明显聚集。总之，MC是一种有效的脂肪替代品，具有与猪肉背脂肪相同的饱腹感。此外，MC还表明它可能会干扰蛋白质的消化率，从而延长其在胃中的保留时间，从而可能导致早期的饱腹感。