Effect of Psyllium Husk Powder Combined with Micronized Cold-Pressed Hemp Meal on the Quality Characteristics of Reduced-Phosphate Frankfurters during Refrigeration Storage
ZHAO Jinhai, YAO Xiangyue, MA Yuliang, LIU Qian, CAO Chuan’ai
1. College of Food Science, Northeast Agricultural University, Harbin 150030, China; 2. Institute for Advanced Technology, Heilongjiang Academy of Sciences, Harbin 150046, China
Abstract：This study aimed to systematically investigate the effect of partially replacing composite phosphate with a synergistic combination of psyllium husk powder (PHP) and micronized cold-pressed hemp meal (MCPHM) on the quality characteristics of low-phosphate (75% phosphate reduction) frankfurters during refrigeration storage. The results indicated that compared with low-phosphate frankfurters, the combined addition of 1.0% PHP and 3.0% MCPHM significantly improved the textural properties (hardness and springiness) of sausages, reduced the lightness value, and elevated the pH and moisture mass fraction. Meanwhile, at the end of refrigeration storage (day 49), the treatment group exhibited significantly lower peroxide value, thiobarbituric acid reactive substances (TBARS) value and total volatile basic nitrogen (TVB-N) content than the low-phosphate group, demonstrating that the combination of PHP and MCPHM synergistically inhibited lipid and protein oxidation. Scanning electron microscopy (SEM) observations revealed a denser and more continuous meat protein gel network in the treatment group. The results from electronic nose and electronic tongue analysis indicated that the flavor profile of the treatment group was better than that of the control and low reduced-phosphate groups. Furthermore, the total viable count of the treatment group was markedly lower than that of the control group (P < 0.05), and no Escherichia coli was detected in all samples. In conclusion, the synergistic application of PHP and MCPHM can efficiently retard the quality deterioration and extend the shelf life of low-phosphate frankfurters during refrigerated storage.
赵金海，姚响乐，马宇良，刘 骞，曹传爱. 圆苞车前子壳粉协同超微粉碎冷榨火麻粕对低磷法兰克福香肠冷藏期间品质特性的影响[J]. 肉类研究, 2026, 40(10): 79-87 https://doi.org/10.7506/rlyj1001-8123-20250909-282
ZHAO Jinhai, YAO Xiangyue, MA Yuliang, LIU Qian, CAO Chuan’ai. Effect of Psyllium Husk Powder Combined with Micronized Cold-Pressed Hemp Meal on the Quality Characteristics of Reduced-Phosphate Frankfurters during Refrigeration Storage. Meat Research, 2026, 40(10): 79-87 https://doi.org/10.7506/rlyj1001-8123-20250909-282
2026, Vol. 40 
