Abstract:The effects of different kinds of polysaccharides on the edible quality of minced Tibetan mutton during storage were evaluated. The hind leg meat of Tibetan sheepwas used to prepare the minced Tibetan mutton，which was then added with three different polysaccharides （konjac glucomannan， oat β-glucan， and chitosan）and stored in a 4 ℃ refrigerator for 0， 2， 4， 6， and 8 days. The changes in moisture content， pH， color parameters， meat color stability， cooking loss， yield， textural properties， dynamic rheology， sensory quality， and emulsification stability of the minced meat during storage were determined and analyzed. The effects of different kinds of polysaccharides on the quality of minced Tibetan mutton during storage were assessed and the best polysaccharide was selected. The results showed that compared with the blank group， the addition of three polysaccharides had positive effects on water retention， pH， retarding browning， antioxidant effect， yield，and sensory quality of the minced meat. In other aspects， the addition of chitosan increased the meat yield （P<0.05） and maintained the pH value of meat， and oat β-glucan improved the dynamic rheology of meat （P<0.05）. The comprehensive analysis indicated that adding chitosan had the best effect on the edible quality of Tibetan mutton. The above findings show that adding polysaccharides can improve the edible quality of minced Tibetan mutton to a certain extent.