关键词: 亚麻籽胶, 肉糜, 乳化, 凝胶, 脂肪微粒表面蛋白

Abstract: In order to ascertain the effect of flaxseed gum (FG) on the emulsifying and gelling properties of minced meat, water loss rate, oil loss rate, texture properties, and the amount of protein load at the fat globule surface were measured and scanning electron microscopic examination was carried out as well as protein electrophoresis. It was found that salt reduction (from 0.6 to 0 mol/L) significantly increased water and oil loss rate (P < 0.05), deteriorated texture properties and reduced the amount of adsorbed proteins at the fat globule surface. On the other hand, flaxseed gum significantly enhanced the water- and oil-holding capacity (P < 0.05) and improved the network structure of gels. Besides, the addition of FG could increase the kinds and amounts of fat globule surface proteins and accordingly improve the emulsion stability. Therefore, a low-salt environment (0–0.4 mol/L) could result in quality deterioration of emulsified meat products whereas this effect could be abrogated by the addition of flaxseed gum.

Key words: flaxseed gum, minced meat, emulsification, gel, fat globule surface proteins