Abstract: To improve the gelling and emulsifying properties of low-salt meat products, this study determined the effect of flaxseed gum (FG) on the stability of emulsions containing myofibrillar protein (MP) and the chemical forces involved in MP gelation. The emulsion stability was evaluated by measuring creaming index, zeta potential value, particle size and microscopic observation. Results showed that the formation of MP gel and FG-MP gel system was attributed to disulfide bonds and non-disulfide covalent bonds. The effects of different NaCl concentrations on creaming index, potential value, and particle size of FG-MP emulsion were not statistically significant (P > 0.05). Creaming index, zeta potential value, and particle size varied significantly with increasing NaCl concentration (P < 0.05). In particular, the addition of flaxseed gum could significantly improve the stability of MP stabilized emulsions at low salinity levels (P < 0.05). Microscopic observation revealed that the addition of FG could reduce the aggregation of MP emulsion droplets. Thus, under low salt conditions, flaxseed gum could significantly improve the stability and salt tolerance of MP stabilized emulsions, which could promote the application of flaxseed gum in meat products.

Key words: flaxseed gum, myofibrillar protein, chemical force, emulsion stability