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 < 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 (p < 0.05). In conclusion, our results provided critical information for the practical application of AMG in the production of emulsified meat products.
摘要：
本研究旨在研究不同浓度（0.1、0.2、0.3、0.4和0.5％w/w）的Abelmoschusmanihot胶（AMG）对香肠凝胶特性和体外消化率的影响。结果表明，AMG的掺入显着提高了香肠的乳化稳定性和质地，以及生肉面糊的动态流变特性，最佳浓度为0.3%(p<0.05)。此外，在AMG存在下，氢键和二硫键是法兰克福香肠的主要分子力。微观结构图像显示，由于补充AMG，形成了更均匀和致密的法兰克福香肠微观结构。此外,随着添加水平的增加，AMG掺入显着增加了香肠的体外蛋白质消化率（p<0.05）。总之,我们的研究结果为AMG在乳化肉制品生产中的实际应用提供了关键信息。
