In-Depth Insight into the Mechanism of Incorporation of <i>Abelmoschus manihot</i> Gum on the Enhancement of Gel Properties and In Vitro Digestibility of Frankfurters
Dongxue Yuan,
Xue Liang,
Baohua Kong,
Fangda Sun,
Xin Li,
Chuanai Cao,
Qian Liu
Affiliations
Dongxue Yuan
College of Food Science, Northeast Agricultural University, Harbin 150030, China
Xue Liang
College of Food Science, Northeast Agricultural University, Harbin 150030, China
Baohua Kong
College of Food Science, Northeast Agricultural University, Harbin 150030, China
Fangda Sun
College of Food Science, Northeast Agricultural University, Harbin 150030, China
Xin Li
Sharable Platform of Large-Scale Instruments & Equipments, Northeast Agricultural University, Harbin 150030, China
Chuanai Cao
College of Food Science, Northeast Agricultural University, Harbin 150030, China
Qian Liu
College of Food Science, Northeast Agricultural University, Harbin 150030, China
This study aimed to investigate the effects of different concentrations (0.1, 0.2, 0.3, 0.4, and 0.5% w/w) of Abelmoschus manihot gum (AMG) on the gel properties and in vitro digestibility of frankfurters. The results indicated that AMG incorporation significantly enhanced the emulsion stability and texture of frankfurters, as well as the dynamic rheological characteristics of raw meat batter, with the optimal concentration being 0.3% (p p < 0.05). In conclusion, our results provided critical information for the practical application of AMG in the production of emulsified meat products.
