Food and Fermentation Industries >

2020 , Vol. 46 >Issue 20: 9 - 14

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024420

Effect of bamboo shoot dietary fiber combined with pre-emulsified vegetable oil on emulsion stability and rheological properties of lower-fat meat batters

  • LI Ke ,
  • LI Yan ,
  • LIU Junya ,
  • ZHAO Yingying ,
  • LIU Xiao ,
  • ZHAO Weidong ,
  • BAI Yanhong
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  • 1(School of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China);
    2(Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou 450001,China)

Received date: 2020-05-10

  Revised date: 2020-06-08

  Online published: 2020-11-12

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Abstract

The effect of bamboo shoot dietary fiber (BSDF) addition combined with pre-emulsification on the emulsion stability, rheological characteristic of lower-fat meat batters were studied. This treatment could significantly reduce L* value and total energy (P＜0.05),while improved a* value, b* value and emulsion stability of lower-fat meat batters (P＜0.05). Static rheological tests proved that the replacement of pork back-fat by the pre-emulsification reduced the viscosity of lower-fat meat batters,however, the addition of BSDF (2%) increased the viscosity of the low-fat meat batters. Moreover, the dynamic rheological test indicated that the synergistic pre-emulsion of BSDF (2%) could increase the storage modulus (G') of low-fat meat batters. And the micro-network structure of the low-fat batters with BSDF (2%) combined with pre-emulsification became smooth, compact and continuous, and owned better water and oil holding capacity. In summary, BSDF combined with pre-emulsification could be used in low-fat meat products to reduce the fat content and ensure the quality of meat products.

Key words： bamboo shoot dietary fiber (BSDF); pre-emulsification; lower-fat meat batters; emulsion stability; rheological properties

Cite this article

LI Ke , LI Yan , LIU Junya , ZHAO Yingying , LIU Xiao , ZHAO Weidong , BAI Yanhong . Effect of bamboo shoot dietary fiber combined with pre-emulsified vegetable oil on emulsion stability and rheological properties of lower-fat meat batters[J]. Food and Fermentation Industries, 2020 , 46(20) : 9 -14 . DOI: 10.13995/j.cnki.11-1802/ts.024420

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