This study aimed to investigate the effects of different concentrations (0.1, 0.2, 0.3, 0.4, and 0.5% ) of 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% ( < 0.05). Furthermore, hydrogen bonds and disulphide bonds were the main molecular forces of the frankfurters in the presence of AMG. Microstructural images showed that more uniform and dense microstructures of frankfurters were formed due to AMG supplementation. In addition, AMG incorporation significantly increased the in vitro protein digestibility of frankfurters as the level of addition increased ( < 0.05). In conclusion, our results provided critical information for the practical application of AMG in the production of emulsified meat products.
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| http://dx.doi.org/10.3390/foods12071507 | DOI Listing |
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