The improvement effect and mechanism of citrus fiber on the water-binding ability of low-fat frankfurters
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..
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2016 |
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| Erschienen: |
2016 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:53 |
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| Enthalten in: |
Journal of food science and technology - 53(2016), 12 vom: Dez., Seite 4197-4204 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Song, Junhong [VerfasserIn] |
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| Links: |
Volltext [lizenzpflichtig] |
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| Themen: |
Citrus fiber |
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| Anmerkungen: |
© Association of Food Scientists & Technologists (India) 2016 |
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| doi: |
10.1007/s13197-016-2407-5 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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SPR031013376 |
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| 100 | 1 | |a Song, Junhong |e verfasserin |4 aut | |
| 245 | 1 | 4 | |a The improvement effect and mechanism of citrus fiber on the water-binding ability of low-fat frankfurters |
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| 520 | |a 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. | ||
| 650 | 4 | |a Low-fat frankfurters |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Water-binding ability |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Citrus fiber |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Microstructure |7 (dpeaa)DE-He213 | |
| 650 | 4 | |a Raman spectroscopy |7 (dpeaa)DE-He213 | |
| 700 | 1 | |a Pan, Teng |4 aut | |
| 700 | 1 | |a Wu, Jianping |4 aut | |
| 700 | 1 | |a Ren, Fazheng |4 aut | |
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