Keywords

Flaxseed Gum, Myofibrillar Protein, Chemical Force, Emulsion Stability

Abstract

In order to improve the gel emulsification quality of low-salt meat products and clarify the impact of adding flaxseed gum (FG) on the quality of meat products, myofibrillar protein (MP) was used as the research object to measure the emulsification Index, potential value, particle size, and microscopic observation were used to study the effect of FG on the emulsification stability of MP emulsion under different NaCl concentrations, while the measurement of chemical bonds showed the effect of FG on the chemical force of MP gel. The results show that the key to the formation of MP gel and FG-MP gel systems is the contribution of disulfide bonds and non-disulfide covalent bonds; the effects of different NaCl concentrations on the milking index, ¦Æ-potential, and particle size of FG-MP emulsion The effects were not significant (P>0.05), but as the NaCl concentration increased, the emulsion stability, ¦Æ-potential, and particle size of MP emulsion changed significantly (P<0.05). Especially under low concentration NaCl conditions, the addition of FG can significantly improve the stability of MP emulsion (P<0.05). Microscopic observation found that adding FG can improve the aggregation of MP emulsion droplets. Therefore, it shows that adding FG under low concentration NaCl conditions can significantly improve the emulsification stability of myofibrillar protein emulsion, improve its salt resistance, and promote the application of flaxseed in meat products.   For further details regarding this article and its research, please do not hesitate to contact our team for assistance. Original research done by Feng Meiqin, Liu Wenyan, Zhou Guanghong, Sun Jian, Xu Xinglian  

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