Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure

Abstract

The purpose of this study was to evaluate the effects of sugarcane dietary fiber (SDF) and pre-emulsified sesame oil for pork fat replacement on batter characteristics. Replacing pork fat with SDF and pre-emulsified sesame oil significantly affected color, water- and fat-binding properties, texture, dynamic rheology, microstructure and sensory analysis. With SDF and pre-emulsified sesame oil, the batters had improved textures and gave good sensory scores. These batters containing SDF had reduced the cholesterol and fat contents. With increasing levels of SDF, the batters had higher water- and fat-binding properties, improved texture (hardness, gumminess and chewiness), dynamic rheology and a more balanced nutritional composition. However, when the level of SDF reached 3%, the pores formed by SDF in batter were too large to hinder aggregation and the hardness of batter was unacceptable, which result the allover acceptability to be unsatisfactory. The sample 2% SDF had comparable overall acceptability to the control batter.

Keywords: Dynamic rheology; Low-fat meat product; Microstructure; Pre-emulsified sesame oil; Sugarcane dietary fiber.