Zhu Chenyan, Wang Shouwei, Bai Yanhong, Zhang Shunliang, Zhang Xin, Wu Qianrong, He Xiangli
China Meat Research Center, Beijing 100068, China.
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China.
Foods. 2023 Feb 8;12(4):741. doi: 10.3390/foods12040741.
This work investigated the effects of different additions of water-soluble citrus fiber (SCF) and water-insoluble citrus fiber (ICF) on the gel properties of the mutton myofibrillar protein (MP). The key parameters of water-holding capacity (WHC), rheological properties, and microstructure were evaluated. The addition of 2.5-10% of SCF and ICF significantly improved ( < 0.05) the WHC and gel strength of mutton MP gel. The rheological results showed that the viscoelasticity of MP with 5% SCF was the best, and the T relaxation time of the gel was significantly shortened. SEM results showed SCF reduced the number of pores in the MP gel, forming a more compact network structure. ICF stabilized the MP gel network structure as a filler after water absorption and expansion. However, the gel lost moisture under the action of strong external force (freeze-drying), which left large pores. These data confirmed that SCF and ICF could effectively improve the gel properties of meat products.
本研究考察了不同添加量的水溶性柑橘纤维（SCF）和水不溶性柑橘纤维（ICF）对羊肉肌原纤维蛋白（MP）凝胶特性的影响。评估了持水能力（WHC）、流变学特性和微观结构等关键参数。添加2.5% - 10%的SCF和ICF可显著提高（<0.05）羊肉MP凝胶的WHC和凝胶强度。流变学结果表明，添加5% SCF的MP的粘弹性最佳，凝胶的T2弛豫时间显著缩短。扫描电子显微镜（SEM）结果显示，SCF减少了MP凝胶中的孔隙数量，形成了更致密的网络结构。ICF吸水膨胀后作为填充剂稳定了MP凝胶网络结构。然而，在强外力（冷冻干燥）作用下凝胶失去水分，留下大孔隙。这些数据证实，SCF和ICF可有效改善肉制品的凝胶特性。
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