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首页> 外文期刊>Journal of Food Science and Technology >Effects of insoluble dietary fiber from kiwi fruit pomace on the physicochemical properties and sensory characteristics of low-fat pork meatballs
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Effects of insoluble dietary fiber from kiwi fruit pomace on the physicochemical properties and sensory characteristics of low-fat pork meatballs

机译：猕猴桃果渣不溶性膳食纤维对低脂猪肉肉丸的物理化学性质及感官特征的影响

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摘要

As beverage industry by product, kiwi fruit pomace is potential but underutilized. In this study, insoluble dietary fiber from kiwi fruit pomace was modified via ultra-fine pulverization. The physicochemical and functional properties of kiwi fruit insoluble dietary fiber (KWIDF) superfine powder and its application in pork meatballs as a fat substitute were investigated. The SEM and droplet size measurement results revealed that the specific surface area of KWIDF increased from 44.4 to 192.9 m(2) kg(-1). The swelling capacity, water-, oil- and fat-holding capacities increased by 51.61%, 40.21%, 46.09% and 47.01%, respectively. The poisonous substances adsorbing abilities and the inhibition of enzyme activities were also improved. Similarly, KWIDF adsorbed cholesterol and glucose preferably. In addition, KWIDF revealed significant dose-response effects on the nutritional within a meat matrix, quality and sensory characteristics in meatballs (P < 0.05). The addition of 3% KWIDF superfine powder was found most suitable with high acceptability overall.
机译：作为饮料行业的副产品，猕猴桃果渣很有潜力，但尚未得到充分利用。本研究采用超细粉碎法对猕猴桃果渣中的不溶性膳食纤维进行了改性。研究了猕猴桃不溶性膳食纤维（KWIDF）超细粉体的理化性质和功能特性，以及在猪肉丸子中作为脂肪替代品的应用。SEM和液滴尺寸测量结果表明，KWIDF的比表面积从44.4增加到192.9 m（2）kg（-1）。膨胀率、持水率、持油率和持脂率分别提高了51.61%、40.21%、46.09%和47.01%。对有毒物质的吸附能力和对酶活性的抑制作用也有所提高。类似地，KWIDF最好吸附胆固醇和葡萄糖。此外，KWIDF对肉基质中的营养成分、肉丸的质量和感官特性有显著的剂量反应效应（P<0.05）。添加3%的KWIDF超细粉末最合适，总体可接受性高。

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