Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters

Abstract

Objective: To develop healthier comminuted meat products to meet consumer demand, the gel properties, rheological properties, microstructure and water distribution of pork meat batters formulated with various amounts of bamboo shoot dietary fiber (BSDF) were investigated.Methods: Different levels of BSDF (0% to 4%) were added to pork batters, and the pH, color, water-holding capacity, texture and rheological properties of pork batters were determined. Then, pork batters were analyzed for their microstructure and water distribution using scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR).Results: Compared with the control, BSDF addition into meat batters showed a significant reduction in L*-value and a significant increase in b*-value (p<0.05). BSDF addition of up to 4% reduced the pH value of pork batters by approximately 0.15 units; however, the cooking loss and expressible water loss decreased significantly (p<0.05) with the increased addition of BSDF. The hardness and gel strength were noticeably enhanced (p<0.05) as the content of BSDF increased. The rheological results showed that BSDF added into pork batters produced higher storage modulus (G′) and loss modulus (G″) values. The SEM images suggested that the addition of BSDF could promote pork batters to form a more uniform and compact microstructure. The proportion of immobilized water increased significantly (p<0.05), while the population of free water was decreased (p<0.05), indicating that BSDF improved the water-holding capability of pork batters by decreasing the fraction of free water.Conclusion: BSDF could improve the gel properties, rheological properties and water distribution of pork meat batters and decrease the proportion of free water, suggesting that BSDF has great potential as an effective binder in comminuted meat products.

Effects of Agaricus bisporus on gel properties of chicken myofibrillar protein

“…The reduction in G' (56 °C–61 °C) was related to network destruction and increased protein mobility induced by the unfolding of the myosin tail (Câmara et al ., 2020). Finally, the G' increased, suggesting that the cross‐linking and aggregation of proteins formed a stable and elastic gel with a more robust network structure (Li et al ., 2020). These results accord with the typical features of MP gelation (Zhao et al ., 2019).…”

Effect of Oudemansiella raphanipies Powder on Physicochemical and Textural Properties, Water Distribution and Protein Conformation of Lower-Fat Pork Meat Batter

“…On one hand, it was speculated that the color change of the meat batter was related to the color of ORP. Li et al [ 18 ] reported that the decreased L* value was related to the color of added material and its content when added to meat batters. On the other hand, L* value of the meat patties was related with the WHC.…”

“…The other four treatment groups, labeled T1, T2, T3 and T4, were formulated with 1%, 2%, 3% and 4% ( w / w ) ORP of the meat (M meat = M Pork lean meat + M Pork back-fat ; M stands for mass), respectively. Details for meat batter preparation were described in the previous study [ 18 ]. Briefly, all external fat and connective tissue were removed from the meat.…”

“…The color of cooked lower-fat pork batter was determined according to the method of Li et al [ 18 ] with some modifications. After cooling at 4 °C overnight, the cooked lower-fat pork batters were placed at room temperature (20 °C) for 2 h. Then, the boiled pellets were cut into 2 cm-thick cylinders, and then the color of the samples was measured with a portable high-quality spectrophotometer (NS 800, 3 NH Technology Co., Ltd., Shenzhen, China) calibrated with an 8 mm aperture and D 65 illuminant.…”

Chemical composition of alkaline‐pretreated sugarcane bagasse and its effects on the physicochemical characteristics of fat‐replaced sausage

“…The use of the fibre to reduce the fat content in the formulation or replacing the fat with lower caloric ingredients in meat products or both have been the main focus (Mehta et al., 2015). Alternative fibre‐rich diet sources that can be used as functional ingredients to replace fat and meat are citrus fibre (Powell et al., 2019, Perez‐Santaescolastica et al., 2020), pineapple fibre (Henning et al., 2016), rye bran fibre (Hjelm et al., 2019), apple fibre (Choi et al., 2016), soluble arabinoxylan from sugarcane bagasse (Dimopoulou & Kontogiorgos, 2020) and bamboo shoot fibre (Li et al., 2020). Fibre from agriculture waste is another common source that can be used as a potential fat replacer (Mudgil & Barak, 2013).…”