Physical properties and structural modifications of myofibrillar gel prepared with Lycium barbarum polysaccharide under low-salt conditions and its application in Frankfurter sausage production.

Abstract

This study explored Lycium barbarum polysaccharide (LBP) on low-salt myofibrillar protein (MP) and Frankfurter sausages. Increasing LBP levels enhanced water-holding capacity, structural integrity, and G' in low-salt MP networks. At 0.5 %-2 % concentrations, LBP shifted MP secondary structures from α-helix to β-sheets while reducing endogenous fluorescence intensity. LBP improved immobilized water retention and promoted ordered protein matrix formation with reduced pore heterogeneity. In Frankfurter sausages, LBP decreased cooking loss and increased emulsification stability while significantly enhancing textural properties (hardness, springiness, chewiness, etc.) compared to controls (P < 0.05). These findings demonstrate that LBP effectively modifies low-salt MP structures, enhancing gel properties and enabling the production of superior low-sodium meat products through optimized protein network organization.