Abstract: [Objective] To assess the effects of mustard crude polysaccharides on texture property and oxidative stability of beef emulsion. [Method] Additions of 0.5% and 2.5% mustard crude polysaccharides to the basal formula of beef emulsion were set as two experimental groups, respectively, and those of carrageenan and butyl hydroxy anisd （BHA） was used as controls in the tests of texture property and oxidative stability, respectively. After a storage at 4 ℃ for 20 days, the hardness, resilience, gumminess, chewiness, and thiobarbituric acid reactive substances （TBARS） value, total sulfhydryl content, carbonyl content, pH value, and chromaticity value of the beef emulsion in each group were determined, and the inter-group differences of the tested indicators were statistically analyzed. [Result] Similar to carrageenan, the addition of 0.5% mustard crude polysaccharides significantly （P<0.05） improved the hardness, resilience, gumminess, and chewiness of the beef emulsion, while the addition of 2.5% mustard crude polysaccharides had no significant （P>0.05） influences on the above four parameters associated with texture property. The addition of 0.5% mustard crude polysaccharides significantly （P<0.05） reduced the TBARS value of the beef emulsion, slowed down the increase of malondialdehyde （MDA） content, and inhibited the fat oxidation. The addition of 2.5% mustard crude polysaccharides significantly （P<0.05） limited the increase of pH value, slowed down the reduction of total sulfhydryl, and alleviated the deterioration of the redness to some degree. However, it had poor performance in preventing the formation of carbonyl compounds. [Conclusion] Mustard crude polysaccharides not only improve the texture property of beef emulsion but also alleviate the oxidation and maintain a consistent color. The findings obtained in this study may provide references for using mustard crude polysaccharides as novel natural antioxidant in beef products.

Key words: mustard crude polysaccharides, beef emulsion, texture property, oxidative stability