In-Depth Insight into the Mechanism of Incorporation of <i>Abelmoschus manihot</i> Gum on the Enhancement of Gel Properties and In Vitro Digestibility of Frankfurters.

However, all textural parameters of the frankfurters showed a decreasing trend when the AMG concentration was higher than 0.3%, and even the resilience, chewiness, and adhesiveness values were lower than those of the control group when the AMG addition level reached 0.5% ( p < 0.05).

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Moreover, the tan δ values of the samples incorporated with AMG showed a trend of initially decreasing and finally increasing, and the AMG-0.3% group had the lowest tan δ value at 80 °C, implying that AMG incorporation could improve the elasticity of frankfurters.

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