A method for preparing a low-fat emulsified meat product by alternating magnetic field assistance and a low-fat emulsified meat product

Abstract

The application discloses a kind of alternating magnetic field auxiliary preparation low-fat emulsified meat product and low-fat emulsified meat product, including obtaining meat raw material and carrying out chopping and mixing treatment, natural plant polysaccharide is added as fat substitute in the chopping and mixing process, and meat paste is prepared;The meat paste is placed under alternating magnetic field and is modified to handle, to promote the crosslinking of the natural plant polysaccharide with the myofibrillar protein in the meat paste;The meat paste after modification is handled and is filled and heat treated, and the low-fat emulsified meat product is obtained.The application under alternating magnetic field processing condition, suitable for artemisia sphaerocephala kraschen fat replacement ratio promotes low-fat emulsified sausage alpha-helix to beta-fold transition, it is beneficial to emulsified sausage gel formation more uniform dense, smaller pore gel network structure, and 75% artemisia sphaerocephala kraschen fat replacement ratio can effectively improve the quality characteristics of low-fat emulsified sausage.

Description

Technical Field

[0001] This invention belongs to the field of food processing and safety technology, specifically relating to a method for preparing low-fat emulsified meat products with the assistance of an alternating magnetic field, and the low-fat emulsified meat products themselves. Background Technology

[0002] With the increasing health awareness and changing lifestyles of modern people, the health risks such as obesity and cardiovascular disease caused by high-fat diets are receiving growing attention. Emulsified meat products (such as Frankfurt sausages and red sausages) have become popular meat products due to their unique flavor and texture. However, in traditional recipes, the amount of animal fat added is usually as high as 20% to 30%. Fat not only provides special flavor in emulsified meat products, but is also a core element in maintaining the stability of the emulsion system and forming a dense three-dimensional gel network structure. Therefore, reducing the fat content in emulsified meat products has become an inevitable trend in the meat processing industry.

[0003] However, in the actual production of traditional low-fat emulsified sausages, directly reducing the amount of fat added or using simple water / vegetable oil as a substitute will disrupt the original meat emulsification balance, leading to serious technical defects in the product: First, it has a high water and oil yield. The reduced fat content weakens the emulsifying ability of myofibril proteins, causing the gel network to be unable to effectively lock in moisture and residual fat, making it very easy for juice to be lost during heat treatment such as steaming and boiling; Second, the texture is loose. Lacking the filling and support of fat particles, the three-dimensional network structure formed by the cross-linking of myofibril proteins becomes loose and the pores enlarge, resulting in a significant decrease in the elasticity, hardness, and chewiness of the final product. Third, the texture deteriorates. Fat is an important carrier of flavor compounds, and fat reduction directly leads to a dry, tough, and rough texture in meat products, losing the juiciness and smoothness unique to traditional emulsified sausages.

[0004] To address the aforementioned technical challenges, existing technologies often introduce hydrophilic colloids or polysaccharides (such as carrageenan and xanthan gum) as fat substitutes, aiming to improve product texture through their thickening and water-absorbing properties. Artemisia argyi gum, as a natural plant polysaccharide, possesses excellent rheological properties and water-holding capacity, showing potential for application in meat products. However, research has found that simply adding exogenous polysaccharides like Artemisia argyi gum typically only disperses them as physical fillers in the meat paste; the polysaccharide molecules lack deep chemical or physical cross-linking with the core functional proteins (myofibrillar proteins) in the meat paste. In complex processing environments, this weak non-covalent bonding is insufficient to form a stable "protein-polysaccharide" co-gel network, failing to fundamentally solve the problems of loose texture and cooking loss in sausages under low-fat systems. Summary of the Invention

[0005] The purpose of this section is to outline some aspects of embodiments of the present invention and to briefly describe some preferred embodiments. Simplifications or omissions may be made in this section, as well as in the abstract and title of this application, to avoid obscuring the purpose of these documents; however, such simplifications or omissions should not be construed as limiting the scope of the invention.

[0006] In view of the problems existing in the above and / or prior art, the present invention is proposed.

[0007] One objective of this invention is to provide a method for preparing low-fat emulsified meat products with the assistance of an alternating magnetic field. Under alternating magnetic field treatment conditions, the proportion of sage gum replacing fat can effectively improve the quality characteristics of low-fat emulsified sausage.

[0008] To solve the above-mentioned technical problems, the present invention provides the following technical solution: a method for preparing low-fat emulsified meat products with the assistance of an alternating magnetic field, comprising, Meat raw materials are obtained and chopped. Natural plant polysaccharides are added as fat substitutes during the chopping process to obtain minced meat. The minced meat was subjected to an alternating magnetic field for modification treatment to promote the cross-linking of the natural plant polysaccharides with the myofibrillar proteins in the minced meat. The modified minced meat is then filled and heat-treated to obtain the low-fat emulsified meat product.

[0009] In a preferred embodiment of the method for preparing low-fat emulsified meat products assisted by alternating magnetic fields according to the present invention, the natural plant polysaccharide is Artemisia argyi polysaccharide, Artemisia argyi gum, or a modified derivative thereof.

[0010] In a preferred embodiment of the method for preparing low-fat emulsified meat products with the assistance of an alternating magnetic field according to the present invention, the natural plant polysaccharide is added in the form of a hydrogel; optionally, the hydrogel is prepared by fully swelling Artemisia argyi with water.

[0011] As a preferred embodiment of the method for preparing low-fat emulsified meat products with the assistance of alternating magnetic fields according to the present invention, the natural plant polysaccharide is used to replace 25%-100% by weight of animal fat in the low-fat emulsified meat product formulation.

[0012] In a preferred embodiment of the method for preparing low-fat emulsified meat products with the assistance of an alternating magnetic field according to the present invention, the natural plant polysaccharide is used to replace 50%-75% by weight of animal fat in the low-fat emulsified meat product formulation.

[0013] As a preferred embodiment of the method for preparing low-fat emulsified meat products with the assistance of alternating magnetic field according to the present invention, the conditions for the alternating magnetic field modification treatment include: a treatment temperature of 0℃-10℃, an alternating magnetic field strength of 1mT-10mT, and a treatment time of 1h-5h.

[0014] As a preferred embodiment of the method for preparing low-fat emulsified meat products with the assistance of alternating magnetic field according to the present invention, the conditions for the alternating magnetic field modification treatment are: temperature of 4℃, alternating magnetic field strength of 5mT, and treatment time of 3h.

[0015] As a preferred embodiment of the method for preparing low-fat emulsified meat products with the assistance of alternating magnetic field according to the present invention, the specific steps of the chopping process include: first chopping lean meat to remove fat and connective tissue, then adding ice water, salt and sodium polyphosphate for chopping again, and finally adding fat and the natural plant polysaccharide for high-speed chopping to obtain the meat paste.

[0016] Another object of the present invention is to provide a low-fat emulsified meat product made by means of an alternating magnetic field combined with natural plant polysaccharides according to the method described above.

[0017] As a preferred embodiment of the low-fat emulsified meat product of the present invention, the low-fat emulsified meat product is a low-fat emulsified sausage; and the protein gel network in the sausage has a three-dimensional dense porous structure rich in β-sheets.

[0018] Compared with the prior art, the present invention has the following beneficial effects: Under alternating magnetic field conditions, this invention promotes the transformation of low-fat emulsified intestine from α-helix to β-sheet by an appropriate ratio of Artemisia capillaris gum to fat, which is beneficial for the formation of a more uniform, dense, and less porous gel network structure in the emulsified intestine. A 75% ratio of Artemisia capillaris gum to fat can effectively improve the quality characteristics of low-fat emulsified intestine. Attached Figure Description

[0019] To more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort. Wherein: Figure 1 This invention describes the effects of Artemisia selengenide replacing different proportions of fat under alternating magnetic field conditions on the water retention (a), cooking yield (b), and gel strength (c) of low-fat emulsified intestines in Example 1 of this invention.

[0020] Figure 2 This invention relates to the effect of Artemisia selengenide replacing different proportions of fat under alternating magnetic field conditions on the microstructure of low-fat emulsified intestine in Example 1 of this invention.

[0021] Figure 3 This invention relates to the effect of Artemisia selengenide replacing different proportions of fat under alternating magnetic field conditions on the sensory properties of low-fat emulsified intestines in Example 1 of this invention.

[0022] Figure 4 The effect of replacing 50% of the fat with Artemisia annua gum under different alternating magnetic field conditions on the water retention (a), cooking yield (b), and gel strength (c) of low-fat emulsified intestines in Example 2 of the present invention.

[0023] Figure 5 This invention relates to the effects of Artemisia selengenide replacing different proportions of fat on the water retention (a), cooking yield (b), and gel strength (c) of low-fat emulsified intestines under low-intensity magnetic field treatment or no magnetic field treatment in Comparative Example 1.

[0024] Figure 6 The microstructure of the low-fat emulsified intestine with xanthan gum replacing different proportions of fat under alternating magnetic field conditions in Comparative Example 2 of this invention is shown.

[0025] Figure 7 This invention describes the effect of Artemisia argyi gum replacing different proportions of fat on the in vitro digestibility of low-fat emulsified intestinal protein under alternating magnetic field conditions in Example 3 of this invention.

[0026] Figure 8 This invention relates to the effect of Artemisia argyi gum replacing different proportions of fat under alternating magnetic field conditions on the average particle size of low-fat emulsified intestinal digestion in Example 3 of the present invention. Detailed Implementation

[0027] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, the specific embodiments of the present invention will be described in detail below with reference to the examples in the specification.

[0028] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and those skilled in the art can make similar extensions without departing from the spirit of the invention. Therefore, the invention is not limited to the specific embodiments disclosed below.

[0029] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The phrase "in one embodiment" appearing in different places in this specification does not necessarily refer to the same embodiment, nor is it a single or selective embodiment that is mutually exclusive with other embodiments.

[0030] Unless otherwise specified, all raw materials used in the examples are commercially available.

[0031] All materials and their sources in this invention embodiment are as follows: fresh pork longissimus dorsi muscle, purchased from Henan Xinxiang Gaojin Food Co., Ltd.; food-grade Artemisia argyi gum, purchased from Yunnan Petrochemical Co., Ltd. The equipment used for magnetic field treatment is a magnetic field catalytic high and low temperature test chamber (MF-1), purchased from Induster Induction Technology Co., Ltd.

[0032] Test methods used in the embodiments of this invention: (1) Determination of cooking yield The mass of the low-fat emulsified sausage sample before cooking is denoted as m1, and the mass of the low-fat emulsified sausage sample after cooking is denoted as m2. The cooking yield is calculated using the following formula: Cooking yield (%) = m2 / m1 × 100.

[0033] (2) Water retention test Take 10g of low-fat emulsified sausage sample, labeled m1, wrap it in three layers of filter paper, and centrifuge (8000×g, 4℃) for 15min. After centrifugation, remove the filter paper and surface moisture, and weigh the sample, recording the weight as m2. The formula for calculating the water retention of low-fat emulsified sausage is as follows: Water retention (%) = m2 / m1 × 100.

[0034] (3) Color measurement The color of the low-fat emulsified sausage was measured using a CR-400 colorimeter, with a standard white plate as a control. L*= 96.78 , a*=-0.29 , b*=1.81 The center position of the sample was measured and recorded. L* (Brightness value) a* (Redness value) and b* (Yellowness value), each group of samples was measured 6 times in parallel.

[0035] (4) Determination of textural properties Low-fat emulsified sausages were cut into cylinders of uniform diameter. Their textural properties were measured using a TA-XTplus texture analyzer with a P36R cylindrical probe in TPA mode. The test parameters were: compression ratio 50%, pre-test velocity 2 mm / s, test velocity 2 mm / s, post-test velocity 10 mm / s, trigger force 5 g, and interval 5 s. Each sample was measured six times.

[0036] (5) Gel strength determination For the determination of homogeneous properties of samples after pretreatment, a P / 0.5 cylindrical probe was used, and the gel strength was measured in ReturnToStart mode. The test parameters were: compression ratio 50%, pre-test speed 1 mm / s, test speed 1 mm / s, post-test speed 10 mm / s, trigger force 5 g, and interval time 5 s. Each sample was measured 6 times.

[0037] (6) Sensory evaluation A sensory evaluation panel of 10 members was selected to evaluate and score the color, texture, juiciness, taste, and overall acceptability of the low-fat emulsified sausage, using a scoring system of 1-9 points. The sensory evaluation criteria are shown in Table 1. Table 1 Example 1 (1) Preparation of Artemisia annua hydrogel Mix 1g of Artemisia argyi gum with 24mL of distilled water thoroughly and let it stand at room temperature for 12 hours to allow the Artemisia argyi gum to fully swell and form an egg white-like gel for later use.

[0038] (2) Preparation of low-fat emulsified sausage and magnetic field treatment Excess fat and connective tissue were removed from fresh pork longissimus dorsi muscle, and it was cut into small pieces. 200g of pork pieces were placed in a meat grinder and chopped until evenly mixed. Then, 40mL of ice water, 2g of salt, 0.4g of pepper, and 0.6g of sodium polyphosphate were added, and chopping continued. Subsequently, different proportions of fat and fully swollen Artemisia argyi gum (as shown in Table 2) were added. The mixture was chopped twice at 3000r / min for 20s each time, followed by chopping at 4000r / min for 1min to produce minced pork. The processing temperature was kept below 10℃. The minced pork was then placed in a magnetic field and treated at 4℃ for 5mT for 3h. Minced pork without magnetic field treatment and fat substitution served as a control. The treated minced pork was then filled into sausage casings and steamed in an 80℃ water bath for 20min. After steaming, the mixture was cooled in an ice water bath for 20min and then placed in a 4℃ refrigerator overnight for the determination of relevant indicators.

[0039] Table 2 The effect of Artemisia annua gum replacing different proportions of fat on the water retention of low-fat emulsified intestines under alternating magnetic field conditions, such as Figure 1 As shown in figure a. Under magnetic field treatment, the water retention of low-fat emulsified intestines reached its maximum value of 90.33% when the proportion of Artemisia capillaris gum replacing fat was 75%. Compared with the control group, the water retention of low-fat emulsified intestines in group T1 under magnetic field treatment was increased.

[0040] The effect of Artemisia argyi gum replacing different proportions of fat on the yield of low-fat emulsified sausage under alternating magnetic field conditions, such as Figure 1 As shown in b, under magnetic field treatment, the cooking yield increased and then decreased with the increase of the proportion of Artemisia annua gum replacing fat, reaching a maximum of 90.85% when the proportion of fat replacement was 75%. Compared with the Control group, the cooking yield of low-fat emulsified sausage in group T1 was significantly increased under magnetic field treatment.

[0041] The effect of Artemisia annua gum replacing different proportions of fat on the strength of low-fat emulsified enteric gel under alternating magnetic field conditions, such as Figure 1As shown in c. Under magnetic field treatment, the gel strength of the low-fat emulsified intestine reached its maximum value of 1825.59 when the proportion of Artemisia capillaris gum replacing fat was 75%, which was significantly higher than that of the T1 group (P<0.05). However, when the replacement ratio was 100%, the gel strength decreased significantly. Compared with the Control group, the gel strength of the low-fat emulsified intestine in the T1 group under magnetic field treatment was significantly improved.

[0042] The effect of Artemisia annua gum replacing different proportions of fat on the microstructure of low-fat emulsified intestine under alternating magnetic field conditions, such as Figure 2 As shown. By Figure 2 As shown, the microstructure of low-fat emulsified intestines was effectively improved with increasing replacement ratio of Artemisia capillaris gum. At a fat replacement ratio of 75%, the surface of the low-fat emulsified intestines was smoother, and the pores were more uniform and orderly arranged. Compared with the Control group, the T1 group of low-fat emulsified intestines under magnetic field treatment conditions had smaller gel pores and more uniform aggregates.

[0043] The effects of different proportions of fat replacement with Artemisia annua gum on the color of low-fat emulsified intestines under alternating magnetic field conditions are shown in Table 3. Under magnetic field treatment conditions, as the proportion of fat replacement with Artemisia annua gum increases, the brightness value of the low-fat emulsified intestines ( L* The lowest value (72.70) was reached in group T5, with a redness value of ( a* The yellowness value reached its maximum (2.43) when the fat replacement ratio was 50%, and the yellowness value was ( b* The redness value of the low-fat emulsified intestines in group T5 reached its maximum (10.97) compared to the control group. Furthermore, the redness value of the low-fat emulsified intestines in group T1 under magnetic field treatment was significantly lower than that in the control group. a* () significantly increased.

[0044] Table 3 Table 4 shows the effect of different proportions of fat replacement with Artemisia argyi gum on the texture of low-fat emulsified intestines under alternating magnetic field conditions. Under magnetic field treatment, as the proportion of fat replacement with Artemisia argyi gum increased, the hardness, elasticity, cohesiveness, and chewiness of the low-fat emulsified intestines initially increased and then decreased, all reaching their maximum values ​​at a fat replacement ratio of 75%. However, when the proportion of fat replacement with Artemisia argyi gum reached 100%, the textural properties decreased slightly. This result is consistent with the results regarding water retention and cooking yield. Furthermore, compared with the Control group, the textural properties of the low-fat emulsified intestines in group T1 under magnetic field treatment were improved.

[0045] Table 4 The effect of Artemisia annua gum replacing different proportions of fat on the sensory properties of low-fat emulsified intestines under alternating magnetic field conditions, such as Figure 3As shown, low-fat emulsified sausages with a 75% fat replacement ratio exhibited better color, texture, juiciness, and mouthfeel, resulting in the highest overall acceptability. However, low-fat emulsified sausages with a 100% fat replacement ratio showed lower sensory evaluation values ​​across all categories.

[0046] Example 2 In Example 2, based on Example 1, 50% fat and fully swollen Artemisia argyi gum (i.e., the low-fat emulsified sausage formula T3 in Table 2) were added. The minced pork was placed in a magnetic field and treated at 4°C for 3 hours at 1mT, 3mT, 5mT, 7mT and 9mT respectively, while keeping other conditions consistent. Meanwhile, minced pork that was not treated with a magnetic field and had no fat substitution was used as a control.

[0047] Changes in water retention (a), cooking yield (b), and gel strength (c) of low-fat emulsified intestines are as follows: Figure 4 As shown in the figure, when Artemisia argyi gum replaces 50% of the fat, the 5mT treatment for 3 hours yields the best results.

[0048] Comparative Example 1 Comparative Example 1, based on Example 1, added different proportions of fat and fully swollen Artemisia argyi gum as shown in Table 2. It was treated with either no magnetic field for 3 hours or with an alternating magnetic field of 1 mT at 4°C for 3 hours, while keeping other conditions consistent. Pork mince that was not treated with magnetic field and had no fat substitution was used as a control.

[0049] Changes in water retention (a), cooking yield (b), and gel strength (c) of low-fat emulsified intestines are as follows: Figure 5 As shown in the figure, under the treatment conditions of Comparative Example 1, the water retention, gel strength, and cooking yield of emulsified intestines with Artemisia annua gum replacing 25%, 50%, 75%, and 100% of the fat, respectively, remained essentially unchanged. This indicates that low-intensity auxiliary treatment had no auxiliary effect on improving the quality of emulsified intestines with Artemisia annua gum replacing fat.

[0050] Comparative Example 2 Comparative Example 2 is based on Example 1, except that the sand wormwood gum is replaced with xanthan gum, while keeping all other conditions the same. The microstructures of the emulsified intestines with 25%, 50%, 75%, and 100% fat replaced by xanthan gum are shown below. Figure 6 As shown in the figure, compared with the substitution results of xanthan gum, under magnetic field-assisted treatment, xanthan gum replacing different proportions of fat exhibits a rougher surface, larger pores, and a loose and heterogeneous gel structure. Therefore, compared with xanthan gum, xanthan gum replacing fat can present a more uniform and dense gel structure.

[0051] Example 3 (1) Preparation of digestion samples Bring the refrigerated low-fat emulsified sausage to room temperature after being refrigerated overnight. Cut 10g of the sample into a centrifuge tube, add 40mL of distilled water, and homogenize thoroughly using a homogenizer.

[0052] (2) Preparation of digestive juice The formulations of gastric and intestinal electrolyte reserves used in in vitro digestion are shown in Tables 5 and 6: Table 5. Gastric Juice (SGF) Electrolyte Reserve Table 6. Intestinal Fluid (SIF) Electrolyte Reserves Preparation of gastric juice mimicry solution (SGF) (200 mL): 160 mL SGF electrolyte reserve solution + 100 μL 0.3 M CaCl2 + 38.9 mL deionized water + 1.2308 g pepsin, dynamically adjust the pH of the in vitro digestion solution to 1.6.

[0053] Preparation of simulated intestinal fluid (SIF) (200 mL): 160 mL SIF electrolyte reserve + 400 μL 0.3 M CaCl2 + 38.9 mL deionized water + 1.246 g trypsin + 136.8 mg porcine bile salts. The pH of the in vitro digestion solution was adjusted to 7.

[0054] All prepared solutions should be stored at 4°C and used within 30 days of preparation. If precipitation occurs during storage, use should be discontinued.

[0055] (3) In vitro bionic rat stomach dynamic simulation of digestion The dynamic in vitro biomimetic rat stomach digestive system was opened and preheated to 37°C for 30 min. At the same time, the prepared gastric juice simulation solution and intestinal juice simulation solution were drawn into a 25 mL special syringe and fixed in place. 0.6 mL of gastric juice was added to the simulated rat stomach to simulate real fasting gastric juice, and the sample prepared in 4.2.5 was added. Referring to the method of Zhang Xiaoai

[155] , the operating parameters of the device were set as follows: simulated gastric juice injection rate 25 μL / min, simulated intestinal juice injection rate 30 μL / min, chyme emptying rate 100 μL / min, gastric squeezing frequency 3 cpm, gastric rolling frequency 12 cpm, intestinal rolling frequency 36 cpm, and digestion time 3 h.

[0056] The effect of Artemisia annua gum replacing different proportions of fat on the in vitro digestibility of low-fat emulsified intestinal protein under alternating magnetic field conditions, such as Figure 7As shown, under alternating magnetic field treatment conditions, with the increase of the proportion of Artemisia annua gum replacement, the in vitro digestibility of protein showed a trend of first increasing and then decreasing, reaching its maximum value of 78.19% when the fat replacement ratio was 75%. However, when the proportion of Artemisia annua gum replacing 100% of the fat, the in vitro digestibility of protein decreased significantly. P<0.05 This may be because the high proportion of fat replaced by Artemisia annua gum interferes with the action site of pepsin, reducing the sensitivity to the enzyme and thus decreasing the in vitro digestibility of protein in low-fat emulsified intestines.

[0057] The effect of Artemisia argyi gum replacing different proportions of fat on the average particle size of low-fat emulsified enteric in vitro digestion under alternating magnetic field conditions, such as Figure 8 As shown. Compared with group T1, the average particle size of low-fat emulsified intestines in sample group T4 after digestion was significantly reduced ( P<0.05 This is because group T1 had a higher fat content, and the sage gum aggregated with the fat to form large insoluble particles, resulting in a larger average particle size in group T1. However, when the sage gum replaced 75% of the fat, the fat content decreased significantly, and the reduction in insoluble aggregates led to a decrease in the average particle size. Nevertheless, when the sage gum replaced 100% of the fat, the average particle size after digestion increased significantly.

[0058] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

Claims

1. A method for preparing low-fat emulsified meat products with the assistance of an alternating magnetic field, characterized in that, include, Meat raw materials are obtained and chopped. Natural plant polysaccharides are added as fat substitutes during the chopping process to obtain minced meat. The minced meat was subjected to an alternating magnetic field for modification treatment to promote the cross-linking of the natural plant polysaccharides with the myofibrillar proteins in the minced meat. The modified minced meat is then filled and heat-treated to obtain the low-fat emulsified meat product.

2. The method according to claim 1, characterized in that, The natural plant polysaccharide is Artemisia annua polysaccharide, Artemisia annua gum, or a modified derivative thereof.

3. The method according to claim 2, characterized in that, The natural plant polysaccharide is added in the form of a hydrogel; optionally, the hydrogel is prepared by fully swelling Artemisia annua gum with water.

4. The method according to claim 2 or 3, characterized in that, The natural plant polysaccharides are used to replace 25%-100% of the animal fat by weight in the low-fat emulsified meat product formulation.

5. The method according to claim 4, characterized in that, The natural plant polysaccharides are used to replace 50%-75% of the animal fat by weight in the low-fat emulsified meat product formulation.

6. The method according to claim 1, characterized in that, The conditions for the alternating magnetic field modification treatment include: a treatment temperature of 0℃-10℃, an alternating magnetic field strength of 1mT-10mT, and a treatment time of 1h-5h.

7. The method according to claim 6, characterized in that, The conditions for the alternating magnetic field modification treatment are: temperature 4℃, alternating magnetic field strength 5mT, and treatment time 3h.

8. The method according to claim 1, characterized in that, The specific steps of the chopping process include: first chopping the lean meat after removing fat and connective tissue, then adding ice water, salt and sodium polyphosphate and chopping again, and finally adding fat and the natural plant polysaccharide and chopping at high speed to obtain the minced meat.

9. A low-fat emulsified meat product prepared by the method according to any one of claims 1-8, using an alternating magnetic field combined with natural plant polysaccharides.

10. The low-fat emulsified meat product according to claim 9, characterized in that, The low-fat emulsified meat product is a low-fat emulsified sausage; and the protein gel network in the sausage has a three-dimensional dense porous structure rich in β-sheets.

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