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| 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 |
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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.
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2025, Vol. 39 
