Song Junhong, Pan Teng, Wu Jianping, Ren Fazheng
Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing, 100083 People's Republic of China.
Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 287, No. 17 Qinghua East Road, Haidian, Beijing, 100083 People's Republic of China.
J Food Sci Technol. 2016 Dec;53(12):4197-4204. doi: 10.1007/s13197-016-2407-5. Epub 2016 Dec 2.
Water-binding ability is a major quality attribute of low-fat meat products. This study aimed to evaluate the effects of citrus fiber on the water-binding ability of low-fat frankfurters. Low-fat (10% fat) frankfurters with different contents (0, 1, 2, and 3%) of citrus fiber were prepared. Their cooking loss, water distribution, microstructure, and protein structure were assessed and compared to those of normal-fat (20% fat) frankfurters. Results demonstrated that citrus fiber could significantly reduce the cooking loss of low-fat frankfurters from 12.69 to 4.71%. Adding citrus fiber led to a faster relaxation time in low-fat frankfurters, and a significant increase in the proportion of immobilized water. Frankfurters with citrus fiber exhibited a more compact, continuous protein network structure. Furthermore, the intensity changes in the Raman bands near 760 and 2930 cm showed that citrus fiber increased hydrophobic interactions around hydrocarbon chains and tryptophan residues in myofibrillar proteins. In conclusion, citrus fiber effectively improved the water-binding ability of low-fat frankfurters by increasing the hydrophobic interactions of myofibrillar proteins and changing the frankfurter microstructure.
持水能力是低脂肉制品的一项主要品质属性。本研究旨在评估柑橘纤维对低脂法兰克福香肠持水能力的影响。制备了含有不同含量（0%、1%、2%和3%）柑橘纤维的低脂（10%脂肪）法兰克福香肠。对其蒸煮损失、水分分布、微观结构和蛋白质结构进行了评估，并与正常脂肪含量（20%脂肪）的法兰克福香肠进行了比较。结果表明，柑橘纤维可显著降低低脂法兰克福香肠的蒸煮损失，从12.69%降至4.71%。添加柑橘纤维使低脂法兰克福香肠的松弛时间加快，固定水比例显著增加。含有柑橘纤维的法兰克福香肠呈现出更紧密、连续的蛋白质网络结构。此外，760和2930 cm附近拉曼谱带的强度变化表明，柑橘纤维增加了肌原纤维蛋白中烃链和色氨酸残基周围的疏水相互作用。总之，柑橘纤维通过增加肌原纤维蛋白的疏水相互作用和改变法兰克福香肠的微观结构，有效提高了低脂法兰克福香肠的持水能力。
