Effects Of Dietary Fiber And High Pressure On The Properties Of Restructured Duck Meat Gels

Meat and meat products are a kind of protein source of human beings. Developing nutritional, functional and leisure meat products is an important direction of meat industry. Curdlan and corn bran, as functional factors, and high pressure (HP) was introduced to influence the properties (Water binding capacity, color, texture) of restructred duck meat gels (DMG). The effects of pressure levels, holding time, curdlan and corn bran concentration on the properties of DMG via one-factor experiment were investgated. Response surface methodology (RSM) was used to study on the effects of four factors to the properties of DMG, developed quadratic regression model equations subsequently. The results of tests were shown in the follow.(1) Cooking loss (CL) and water holding capacity (WHC) of DMG containing 1% curdlan (DMGC) or 4% corn bran (DMGB) both decreased significantly at 200-500 MPa. HP can't alter the change tendency of CL and WHC of both gels which arised from the change of the two kind of dietary contents.The principal and subordinate order of pressure levels (X1), holding time (X2), curdlan concentration (X3) and corn bran concentration (X4) effecting on the CL of DMG was X1>X4>X3>X2. The coefficient of determination the quadratic regression model equation is 73.12%.(2) L-value of both DMGC and DMGB increased evidently at>300 MPa. The color of pressurized DMG had no evident variation in the range of 0-1.0% curdlan. The L-value of pressurized DMG was decreased significantly with increasing corn bran concentration in 2-10%, however, b-value was enhanced. The principal and subordinate order of four factors effecting on the L-value and b-value of DMG were X1, X4>X2>X3 and X4>X2>X1>X3 respectively. The coefficient of determination of quadratic regression model equation was 84.23% and 64.77% respectively.(3) Pressure treatment induced high rigidity and high chewiness of DMGC and DMGB at 200-400 MPa. There was marked increase in springiness of DMGC at >200 MPa, but DMGB has no significant change. Cohesiveness of two kinds of gels was enhanced at≥300 MPa. The change of curdlan concentration had no effects on the texture of the pressurized DMGC. However, the hardness and chewiness of the pressurized DMG were enhanced at≥4% corn bran, while the cohesiveness of DMGB was decrased. The principal and subordinate order of four factors effecting on the hardness and chewiness were X4>X1>X3>X2; on the cohesiveness was X1>X4>X3>X2. The coefficient of determination of quadratic regression model equation was 68.86％,75.03% and 74.92% respectively.(4) The optimization of producing pressurized DMG containing curdlan and corn bran was pressure 325 MPa, holding time 18 min, curdlan concentration 0.4% and corn bran concentration 9%.