This study assessed the textural properties, oxidative stability and sensory attributes of non-phosphates luncheon meat containing different concentrations (0.75%, 1.00%, 1.25%, 1.50% and 1.75%, w/w) of psyllium husk powder (PHP). The addition of PHP effectively promoted the emulsion stability and textural properties of non-phosphates luncheon meat, as verified by the changes noted in cooking loss and microstructural observations. Meanwhile, PHP successfully retarded lipid oxidation of non-phosphate luncheon meat during storage in a dose-dependent manner (P<0.05). Moreover, 1.50% PHP-addition overcame the quality defects in non-phosphates luncheon meat and was statistically no significant difference or better than the phosphate-added luncheon meat. Thus, 1.50% PHP-addition exhibited the optimal phosphates-replacing effect in luncheon meat. However, a higher concentration of PHP (1.75% in present work) exhibited a negative effect on the sensory attributes of non-phosphates luncheon meat. Additionally, hydrogen bonds and disulphide bonds were the major molecular forces in PHP-containing non-phosphates luncheon meat. Our results indicate that the application of PHP could be considered a feasible and practical strategy for processing non-phosphates luncheon meat with superior textural properties and sensory attributes.
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