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

Abstract

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.

Keywords

• frankfurters
• <i>Abelmoschus manihot</i> gums
• gel properties
• conformational characteristics
• in vitro digestibility