研究报告：纤维来源对低脂禽肉产品物理化学性质的影响。
Research Note: Effects of fiber source on the physicochemical properties of lean poultry meat products.
机构信息
Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada; Adaptation Physiology Group, Wageningen University, Wageningen 6708WD, the Netherlands.
出版信息
Poult Sci. 2023 May;102(5):102423. doi: 10.1016/j.psj.2022.102423. Epub 2022 Dec 10.
Plant fiber addition (citrus A and B, apple, pea, bamboo, and sugar cane) to lean turkey meat was evaluated and texture, yield, and microstructure were compared to a control. The best 2 were the sugar cane and apple peel fibers which reduced cooking loss, and increased hardness by 20% compared to the control. The bamboo fibers significantly improved hardness but not yield, while the citrus A and apple fibers reduced cooking loss but did not affect hardness. The differences in the effect of fiber type on texture appear to be related to their origin (e.g., sugar cane and bamboo originating from large plants requiring strong fibers, compared citrus and apple fruits), and fiber length determined by the fiber extraction procedure.
植物纤维添加（柑橘 A 和 B、苹果、豌豆、竹子和甘蔗）到瘦火鸡肉中进行了评估，并与对照品比较了质地、产率和微观结构。最好的两种是甘蔗和苹果皮纤维，与对照相比，它们降低了烹饪损失，并使硬度增加了 20%。竹子纤维显著提高了硬度，但不影响产率，而柑橘 A 和苹果纤维降低了烹饪损失，但没有影响硬度。纤维类型对质地的影响差异似乎与它们的来源（例如，甘蔗和竹子来自需要强纤维的大型植物，而柑橘和苹果水果）以及纤维提取过程中决定的纤维长度有关。
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