title: Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system.
abstract: The technological effects of rice bran fiber on pork salt-soluble meat proteins in a model system were investigated. Rice bran fiber at levels of 0% (control), 0.1%, 0.5%, 1%, and 2% was added at the same time as salt-soluble meat protein to maintain similar moisture levels in all samples. Samples with increasing amounts of added rice bran fiber had higher pH, yellowness, sarcoplasmic and total protein solubilities. The moisture content, myofibrillar protein solubility and water holding capacity were the highest in the treatments containing with 1% rice bran fiber. However, the lightness and redness, textural properties decreased with increasing rice bran fiber levels. SDS gel electrophoresis did not reveal any changes in proteins regardless different rice bran fiber levels. The apparent viscosity indicated that improvements in water holding capacity and decreased texture due to added rice bran fiber.
authors.affiliation: Research Institute for Meat Science and Culture, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea.
authors.forename: Yun-Sang
authors.initials: YS
authors.lastname: Choi
authors.forename: Ji-Hun
authors.initials: JH
authors.lastname: Choi
authors.forename: Doo-Jeong
authors.initials: DJ
authors.lastname: Han
authors.forename: Hack-Youn
authors.initials: HY
authors.lastname: Kim
authors.forename: Mi-Ai
authors.initials: MA
authors.lastname: Lee
authors.forename: Hyun-Wook
authors.initials: HW
authors.lastname: Kim
authors.forename: Jong-Youn
authors.initials: JY
authors.lastname: Jeong
authors.forename: Cheon-Jei
authors.initials: CJ
authors.lastname: Kim
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D003116:Color; D004043:Dietary Fiber; D004044:Dietary Proteins / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D016014:Linear Models; D008461:Meat Products / Q000032:analysis*; D012275:Oryza / Q000737:chemistry*; D017673:Sodium Chloride, Dietary / Q000032:analysis*; D012995:Solubility; D013552:Swine; D014783:Viscosity; D014867:Water / Q000032:analysis
chemical_list: D004043:Dietary Fiber; D004044:Dietary Proteins; D017673:Sodium Chloride, Dietary; D014867:Water