Studies And Effects Of Bamboo Shoots Dietary Fiber On The Gel Properties Of Pork Meat Batters

Based on the purpose of reducing the fat content of meat products and maintaining the quality of meat products,bamboo shoot dietary fiber(BSDF)were selected,as fat substitute,to be added to pork meat products in this study.The influence of BSDF on the pork meat batters gel was studied,the mechanismin of interaction between BSDF and pork salt-soluble proteins was revealed,and the effect of BSDF synergized pre-emulsification on the quality of lower-fat pork meat batters was investigated,in order to provide certain theoretical basis and technical support for the application of BSDF in meat processing.The specific research results were as follows:(1)The effects of BSDF of different additions on the gel properties and water retention of pork meat batters were studied.The results showed that BSDF could significantly reduce brightness value and cooking loss of pork meat batters gel,and significantly improve its yellowness value,G' value and G" value(P<0.05).The gel strength of pork meat batters added with 2% BSDF reached the maximum,with the closest water binding and the most uniform microstructure.Therefore,it can be concluded that BSDF can effectively improve the gel properties and water retention of pork meat batters,making it promising for application in meat products processing.and can be applied in meat processing.(2)The mechanism in effects of BSDF of different additions on the gel properties of pork salt soluble proteins was studied.The results showed that BSDF added 2% significantly enhanced the water-holding capacity,gel strength,particle size and thermal stability of pork salt-soluble proteins(P<0.05),significantly increased the ?-folding content in protein secondary structure(P<0.05),and made the gel network structure more uniform and compact.And the addition of BSDF did not change the composition of pork salt-soluble proteins,that is,BSDF did not affect the proteins involved in the formation of gel.But,there was cross-linking reaction between BSDF and proteins.In conclusion,there is both physical interception and intermolecular interaction between BSDF and pork salt-soluble proteins.(3)The effect of BSDF synergized pre-emulsificationon the quality of lower-fat pork meat batters was studied.The results showed that BSDF synergized pre-emulsification could significantly improve the emulsification stability,color and texture of lower-fat pork meat batters.The lower-fat pork meat batters(kung-wan)produced by 2% BSDF synergized pre-emulsification had lowest fat content and total energy,more compact water distribution,more uniform and compact microstructure.The overall acceptability of the product remains unchanged(P>0.05).In conclusion,BSDF synergized pre-emulsification can effectively produce lower-fat and higher-quality pork meat batters products.