Effect of frozen hot‐boned meat and myofibrillar protein on physicochemical properties of phosphate‐free emulsion‐type meat

Abstract

SummaryPhosphate serves as a food additive to improve the emulsion properties and texture parameters of meat products, yet excessive ingestion could be harmful to the health. Thus, we aimed to evaluate the combined effects of hot‐boned meat, freezing and myofibrillar protein supplementation on the physicochemical properties of phosphate‐free emulsion‐type sausage. Freezing hot‐boned meat and adding myofibrillar protein enhanced pH, protein solubility and thermal stability, which reduced cooking losses (9.50%–15.48%) and enhanced emulsion stability, resulting in a positive effect on the rheological and texture profiles of the phosphate‐free emulsion‐type sausage. In particular, the sausage prepared with frozen hot‐boned meat and myofibrillar protein addition exhibited the highest hardness value (39.60 N), and its physical properties were almost identical to the positive control. Accordingly, hot‐boned meat, freezing and myofibrillar protein incorporation could enhance the quality of phosphate‐free meat products. This study highlights promising avenues for improving meat products to meet consumer preferences.