Effects of Insoluble Dietary Fiber from the Outer Leaves of Chinese Cabbage on the Quality of Low-Fat Pork Balls
ZHANG Yushuo, ZHAO Shuqi, MENG Xianhua, CAO Yunru, GAO Shuang, DAI Yuqing, ZHOU Qian
1. College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; 2. Hebei Animal Husbandry General Station (Hebei Dairy Source General Station), Shijiazhuang 050035, China
摘要为探究不溶性膳食纤维添加量对低脂猪肉丸品质的影响，以高温高压改性大白菜外叶不溶性膳食纤维（insoluble dietary fiber from high temperature-high pressure treated outer leaves of Chinese cabbage，H-CIF）为原料，研究不同H-CIF添加量（1.0%、1.3%、1.6%、1.9%、2.2%、2.5%，m/m）对低脂猪肉丸感官品质、质构特性、色泽、保水性、蒸煮损失率和冻融损失率的影响，并采用气相色谱-离子迁移谱对低脂猪肉丸挥发性风味物质进行鉴定。结果表明，添加H-CIF低脂猪肉丸感官品质得到有效改善，色泽偏黄，保水性提高，蒸煮损失率和冻融损失率降低，硬度与内聚性未发生显著变化、弹性稍有升高、咀嚼性显著升高。挥发性风味物质分析结果显示，醛类、酮类和醇类等是低脂猪肉丸的主要挥发性风味物质，与对照组相比，添加1.9% H-CIF低脂猪肉丸脂肪氧化产物相对含量降低。综上，在低脂猪肉丸中添加H-CIF对其品质有一定的改善作用。
Abstract：For the purpose of understanding the impact of addition of insoluble dietary fiber on the quality of low-fat pork balls, meatball samples with different amounts (1.0%, 1.3%, 1.6%, 1.9%, 2.2% and 2.5%; m/m) of added insoluble dietary fiber from high temperature-high pressure treated outer leaves of Chinese cabbage (H-CIF) were prepared and their sensory quality, textural characteristics, color, water-holding capacity, cooking loss rate and freeze-thaw loss rate were examined. Additionally, gas chromatography-ion mobility spectrometry (GC-IMS) was employed to identify the volatile flavor substances. It was demonstrated that the sensory quality of low-fat pork balls was enhanced by addition of H-CIF. The color became yellowish, the water-holding capacity (WHC) was elevated, and both the cooking loss and freeze-thaw loss were reduced. While neither hardness nor cohesiveness was changed notably, springiness was somewhat increased, and chewiness was raised significantly. Aldehydes, ketones and alcohols were identified as the major volatile flavor substances of fat oxidation products. In summary, addition of H-CIF in low-fat pork balls can improve their quality.
张宇硕，赵书琪，孟宪华，曹云如，高 爽，代屿晴，周 茜. 添加大白菜外叶不溶性膳食纤维对低脂猪肉丸品质的影响[J]. 肉类研究, 2025, 39(8): 16-23.
ZHANG Yushuo, ZHAO Shuqi, MENG Xianhua, CAO Yunru, GAO Shuang, DAI Yuqing, ZHOU Qian. Effects of Insoluble Dietary Fiber from the Outer Leaves of Chinese Cabbage on the Quality of Low-Fat Pork Balls. Meat Research, 2025, 39(8): 16-23.
2025, Vol. 39 
