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Asian-Australas J Anim Sci > Accepted Articles
DOI: https://doi.org/10.5713/ajas.19.0215    [Accepted] Published online August 26, 2019.
Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters
Ke Li1  , Jun Ya Liu1  , Lei Fu1  , Ying Ying Zhao1  , He Zhu2  , Yan Yan Zhang1  , Hua Zhang1  , Yan-Hong Bai1,* 
1College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
2Shandong Agriculture and Engineering University, Jinan 250100, China
Correspondence:  Yan-Hong Bai, Tel: +86-15238396169, Fax: +86-0371-86609632, Email: xc_like@163.com/baiyanhong212@163.com
Received: 14 March 2019   • Revised: 29 May 2019   • Accepted: 14 August 2019
To develop healthier comminuted meat products to meet consumer demand, the gel properties, rheological properties, microstructure and water distribution of pork meat batters formulated with various amounts of bamboo shoot dietary fiber (BSDF) were investigated.
Different levels of BSDF (0-4%) were added to pork batters, and the pH, color, water-holding capacity, texture and rheological properties of pork batters were determined. Then, pork batters were analyzed for their microstructure and water distribution using scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR).
Compared with the control, BSDF addition into meat batters showed a significant reduction in L*-value and a significant increase in b*-value (P<0.05). BSDF addition of up to 4% reduced the pH value of pork batters by approximately 0.15 units; however, the cooking loss and expressible water loss decreased significantly (P<0.05) with the increased addition of BSDF. The hardness and gel strength were noticeably enhanced (P<0.05) as the content of BSDF increased. The rheological results showed that BSDF added into pork batters produced higher storage modulus (G') and loss modulus (G'') values. The SEM images suggested that the addition of BSDF could promote pork batters to form a more uniform and compact microstructure. The proportion of immobilized water increased significantly (P<0.05), while the population of free water was decreased (P<0.05), indicating that BSDF improved the water-holding capability of pork batters by decreasing the fraction of free water.
BSDF could improve the gel properties, rheological properties and water distribution of pork meat batters and decrease the proportion of free water, suggesting that BSDF has great potential as an effective binder in comminuted meat products.
Keywords: Bamboo Shoot Dietary Fiber; Gel Property; Microstructure; Water Distribution; Meat Batter

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