Abstract
Water-binding ability is a major quality attribute of low-fat meat products. This study aimed to evaluate the effects of citrus fiber on the water-binding ability of low-fat frankfurters. Low-fat (10% fat) frankfurters with different contents (0, 1, 2, and 3%) of citrus fiber were prepared. Their cooking loss, water distribution, microstructure, and protein structure were assessed and compared to those of normal-fat (20% fat) frankfurters. Results demonstrated that citrus fiber could significantly reduce the cooking loss of low-fat frankfurters from 12.69 to 4.71%. Adding citrus fiber led to a faster relaxation time in low-fat frankfurters, and a significant increase in the proportion of immobilized water. Frankfurters with citrus fiber exhibited a more compact, continuous protein network structure. Furthermore, the intensity changes in the Raman bands near 760 and 2930 cm−1 showed that citrus fiber increased hydrophobic interactions around hydrocarbon chains and tryptophan residues in myofibrillar proteins. In conclusion, citrus fiber effectively improved the water-binding ability of low-fat frankfurters by increasing the hydrophobic interactions of myofibrillar proteins and changing the frankfurter microstructure.
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Acknowledgements
This work was supported by the earmarked fund for Beijing Innovation Consortium of Agriculture Research System (BAIC02-2016) and the Ministry of Science and Technology of China (2014DFR31100-1). The authors also thank Beijing Pengcheng Food Co. Ltd. for their collaboration.
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Junhong Song and Teng Pan have contributed equally to this work.
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Song, J., Pan, T., Wu, J. et al. The improvement effect and mechanism of citrus fiber on the water-binding ability of low-fat frankfurters. J Food Sci Technol 53, 4197–4204 (2016). https://doi.org/10.1007/s13197-016-2407-5
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DOI: https://doi.org/10.1007/s13197-016-2407-5