Effects of Citrus Fiber and Inulin Addition on the Lamb Protein Structure and Mince Quality

MA Kexin; XIANG Haiqiao; YU Xiao; PAN Deyin; LI Changbo; CHEN Hongsheng; DIAO Jingjing

doi:10.13386/j.issn1002-0306.2024040084

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MA Kexin, XIANG Haiqiao, YU Xiao, et al. Effects of Citrus Fiber and Inulin Addition on the Lamb Protein Structure and Mince Quality[J]. Science and Technology of Food Industry, 2025, 46(8): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024040084.

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Effects of Citrus Fiber and Inulin Addition on the Lamb Protein Structure and Mince Quality

MA Kexin^{1, 2,},
XIANG Haiqiao¹,
YU Xiao^{1, 2},
PAN Deyin^{1, 2, 3},
LI Changbo^{1, 2, 3},
CHEN Hongsheng^{1, 2, 3, ,},
DIAO Jingjing^4, ,

1.
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
2.
Heilongjiang Food and Biotechnology Innovation and Research Center (International Cooperation), Daqing 163319, China
3.
Heilongjiang Bayi Agricultural University Mudanjiang Institute of Food and Biotechnology, Mudanjiang 157000, China
4.
National Coarse Grains Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China

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Received Date: April 08, 2024
Available Online: February 10, 2025

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Abstract

In this study, the effects of adding citrus fiber (0.5%, 1.0%, 1.5%, and 2.0%) and inulin (2.0%, 3.0%, 4.0%, and 5.0%) were investigated on the lamb mince quality, water distribution, texture, and the protein conformation and the microstructure of lamb protein. Results showed that adding 2.0% citrus fiber significantly increased the disulfide bond content (by 12%) and hydrophobic interactions (by 14%), along with increments in the β-folding content (increment of 8.14%) and irregular curling content (increment of 1.29%). Adding 2.0% citrus fiber promotes cross-linking of proteins increases the relative content of water that was immoblilized water, promotes the formation of an ordered, dense, and continuous three-dimensional protein network structure, and significantly improved the water retention and hardness of minced meat (P<0.05). The addition of 3.0% inulin also significantly increased the β-folding content of the protein by 8.68% (P<0.05), increased the irregular curling content by 0.31%, and the water retention is significantly improved. However, unlike citrus fibers, 3.0% inulin addition promoted the exposure of tryptophan residues and had no significant effect on disulfide bonds and tyrosine residues (P>0.05). In summary, either 2.0% citrus fiber or 3.0% inulin could friendly modify the protein structure, and effectively improve the water retention of minced meat and the quality of meat products.
- citrus fiber,
- inulin,
- lamb,
- protein structure,
- water retention

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Effects of Citrus Fiber and Inulin Addition on the Lamb Protein Structure and Mince Quality

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