| Dietary fiber (DF) serving as one of important functional additives, which endows the improved nutritional values of processed meat products, is widely used in meat industry. Despite the fact as indicated, it impairs textural properties (e.g. coarseness and deformation) of the resulted meat products, whereas currently few researches focus on the effect of insoluble DF on the gelling capacity of myofibrillar proteins and modified approaches for modifying the quality of meat products. Consequently, so far there are no processed meat products with added rich DF have been commercialized in the market. The objective of this study was to elucidate the factors, such as type of DF, formula, modifying approaches, and procedure of mixed gel preparation, affecting the interaction models between dietary and myofibrillar proteins, and finally figured out the methods to improve the gelling ability, water-holding ability, and stability of the gels. On the hypothesis, it studied the effect of DF on the overall quality of low temperature emulsified sausage, and also explored the procedure of high quality sausage rich in DF.The hardness, water holding capacity (WHC), rheological behavior and microstructure of mixed gels based on DF/myofibrillar proteins were initially investigated. The types and various adding amounts of DF on the gelling capacity of mixed gels were also prepared. The results showed that the physical performance (e.g. hardness and WHC) of mixed gels was significantly improved by adding less 3% (g/g) amount of DF, otherwise the resulted mixed gels were easily crushed. The inherent properties of DF greatly affected the functionalities of mixed gels. It was found that WHC and swelling ability of DF positively correlated to the gels'hardness, elastic modulus and WHC of mixed gels, whereas the integrity and uniformity were negatively correlated. The data of storage test indicated that the gels'WHC were approximately constant (compared with these gels by adding starch), whereas hardness was dramatically decreased. By adding potato starch, the hardness and WHC of mixed gels were greatly increased and decreased, respectively.In order to minimize the destructive influence caused by adding DF, the treatments of grinding, pre-emulsifying to fiber and pre-gelling to myofibrils were employed to improve the capacity of gelling formation. The particle size of DF was greatly decreased by grinding treatment, and consequently facilitated decreasing its water sorption, promoted WHC and compactedness to gels. The samples were similar with starch-based gels. Compared with the influences pre-emulsified treated by glycerel monostearte, sucrose ester and sodium caseinate, respectively, the gel integrity could be achieved by lecithin treatment in the same treated models, its hardness was also received an appropriate value.Based on the obtained data, the role of DF in the practical sausage system was ultimately characterized. Specifically, the effects of adding amount of DF, moisture content, pork, soybean oil, and free water in the resulted products on the textural properties WHC, cooking loss, and color of sausage were comprehensively elucidated. The optimum formula for sausage production was followed by 6% DF and pork, soybean oil, moisture content in the proportion of 5:2:4. When particle size of DF less than 300 meshes, the resulted texture, WHC of sausage were similar with the controls, potato starch, respectively, whereas cooking loss was lower than starch treated samples. The overall quality of sausage could be achieved by pre-emulsified using lecithin. Moreover, the springiness, cohesiveness, and cooking loss of sausage coated by maize zein were improved to some extent; however the taste, especially foreign body sensation when masticating, was some decreased and felt inadequate. Finally, the results of sensory evaluation proved that the sausage added with DF of particle size less than 300 meshes had the same general properties with that of the control. |
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