Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system

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• 作者：Yun-Sang Choi^a ; Ji-Hun Choi^a ; Doo-Jeong Han^b ; Hack-Youn Kim^b ; Mi-Ai Lee^b ; Hyun-Wook Kim^b ; Jong-Youn Jeong^c ; Cheon-Jei Kim^a ; ^b ; ^{kimcj@konkuk.ac.kr}
• 关键词：Heat-induced gel ; Rice bran fiber ; Model system ; Salt-soluble meat protein
• 刊名：Meat Science
• 出版年：2011
• 出版时间：May 2011
• 年：2011
• 卷：88
• 期：1
• 页码：59-66
• 全文大小：433 K

文摘

The technological effects of rice bran fiber on pork salt-soluble meat proteins in a model system were investigated. Rice bran fiber at levels of 0 % (control), 0.1 % , 0.5 % , 1 % , and 2 % was added at the same time as salt-soluble meat protein to maintain similar moisture levels in all samples. Samples with increasing amounts of added rice bran fiber had higher pH, yellowness, sarcoplasmic and total protein solubilities. The moisture content, myofibrillar protein solubility and water holding capacity were the highest in the treatments containing with 1 % rice bran fiber. However, the lightness and redness, textural properties decreased with increasing rice bran fiber levels. SDS gel electrophoresis did not reveal any changes in proteins regardless different rice bran fiber levels. The apparent viscosity indicated that improvements in water holding capacity and decreased texture due to added rice bran fiber.