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

Volume 46 Issue 8

Apr. 2025

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Science and Technology of Food Industry > 2025 > 46(8): 43-51. > DOI: 10.13386/j.issn1002-0306.2024040084

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): 43−51. (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

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, 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%). The incorporation of 2.0% citrus fiber facilitated protein cross-linking through disulfide bonding, which elevated the immobilized water fraction. This structural modification promoted the development of a continuous three-dimensional protein network characterized by enhanced density and molecular ordering. The structural modifications induced by 2.0% citrus fiber supplementation significantly enhancd water-holding capacity and textural hardness within the meat matrix (P<0.05). The addition of 3.0% inulin significantly augmented β-sheet content by 8.68% (P<0.05) while inducing a marginal 0.31% increase in random coil structures, concomitant with a statistically significant improvement in water-holding capacity. 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, both 2.0% citrus fiber and 3.0% inulin supplementation demonstrated beneficial structural modifications in meat proteins, effectively improving water-holding capacity of minced meat and enhancing the quality of meat products.
- citrus fiber,
- inulin,
- lamb,
- protein structure,
- water retention

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References

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