Chinese cabbage outer leaf insoluble dietary fiber, food additive and application thereof

Abstract

The invention relates to the technical field of food processing, in particular to Chinese cabbage outer leaf insoluble dietary fiber, a food additive and application of the Chinese cabbage outer leaf insoluble dietary fiber. The invention researches the influence of Chinese cabbage outer leaf insoluble dietary fibers with different addition amounts on the low-fat pork balls. Results show that the sensory quality of the low-fat pork balls added with the Chinese cabbage outer leaf insoluble dietary fibers is remarkably improved, the water-retaining property is remarkably increased by 8.21%, the cooking loss rate and the freeze-thaw loss rate are respectively reduced by 51.33% and 52.09%, but the texture characteristics of the low-fat pork balls are not remarkably influenced. Volatile flavor substance analysis is carried out on the low-fat pork balls with the addition amount of 1.9 wt%, aldehydes, ketones, alcohols and the like are determined to be main volatile flavor substances and have significant differences compared with a control group, and the content of fat oxidation products is reduced after the insoluble dietary fibers of the outer leaves of the Chinese cabbages are added. In conclusion, the insoluble dietary fibers of the Chinese cabbage outer leaves are added into the low-fat pork balls, so that the quality of the low-fat pork balls is improved to a certain extent.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to insoluble dietary fiber from Chinese cabbage outer leaves, a food additive and applications thereof. Background Art

[0002] Pork meatballs are a common pork product, beloved by consumers for their delicious taste and convenience. Traditional pork meatballs are typically made with a fat-to-lean ratio of 3:7, supplemented with starch and other ingredients. However, they are high in saturated fatty acids, and long-term consumption can lead to obesity, hypertension, cardiovascular disease, and coronary heart disease, which are harmful to human health. The U.S. Food and Drug Administration (FDA) defines low-fat meat products as those with a fat content of less than 10%. This reduction in fat content and the enhanced health benefits of meat products have a positive impact on consumer choice of meat products.

[0003] Dietary fiber, as an indispensable nutrient for human health, has been widely proven to have multiple physiological functions such as lowering blood sugar and cholesterol, regulating intestinal function, and promoting metabolism. It can also be used in meat products as a fat substitute, which can effectively improve the texture and nutritional properties of meat products. At present, the dietary fiber intake of most people in my country is far below the recommended standard (25-30g). Insufficient dietary fiber intake can easily lead to chronic diseases such as obesity, constipation, diabetes and cardiovascular disease. Increasing the intake of foods rich in dietary fiber is particularly important, which not only helps to maintain good digestive function, but also prevents the occurrence of a series of metabolic-related diseases, providing important guarantees for improving public health. Therefore, finding a dietary fiber that can be used to improve the quality of meat products is an important direction. Summary of the Invention

[0004] The purpose of the present invention is to provide an insoluble dietary fiber from Chinese cabbage outer leaves, a food additive and application thereof, so as to solve the problems existing in the above-mentioned prior art.

[0005] To achieve the above object, the present invention provides the following solutions:

[0006] The present invention provides the use of insoluble dietary fiber from Chinese cabbage outer leaves in any one or more of the following:

[0007] (1) Application in improving the color of meat products;

[0008] (2) Application in improving the water retention of meat products;

[0009] (3) Application in reducing the cooking loss rate of meat products;

[0010] (4) Application in reducing freeze-thaw loss rate of meat products;

[0011] (5) Application in improving the flavor of meat products;

[0012] (6) Application in the preparation of products for improving the color of meat products;

[0013] (7) Application in the preparation of products that improve the water retention of meat products;

[0014] (8) Application in the preparation of products that reduce the cooking loss rate of meat products;

[0015] (9) Application in the preparation of products that reduce freeze-thaw loss rate of meat products;

[0016] (10) Application in the preparation of products for improving the flavor of meat products;

[0017] The method for preparing the insoluble dietary fiber from Chinese cabbage outer leaves comprises the steps of subjecting the Chinese cabbage outer leaf dietary fiber to high temperature and high pressure treatment to obtain the insoluble dietary fiber from Chinese cabbage outer leaves.

[0018] Preferably, the condition parameters of the high temperature and high pressure treatment are: 0.2 MPa, 121° C., and 30 min.

[0019] Preferably, the improvement of the flavor of the meat product comprises increasing the content of n-propionaldehyde, 2-ethylbutyraldehyde, acetone, 3-hydroxy-2-butanone, 3-hydroxy-2-butanone, 1-penten-3-one, 2-butanone, methyl heptenone, ethanol and dipentene in the meat product, and reducing the content of hexanal, valeraldehyde, heptanal, 1-pentanol, methyl acrylate and ethyl heptanoate in the meat product.

[0020] Preferably, the meat product comprises pork meatballs.

[0021] Preferably, the product comprises a food additive.

[0022] The present invention provides a food additive, which includes insoluble dietary fiber from Chinese cabbage outer leaves;

[0023] The method for preparing the insoluble dietary fiber from Chinese cabbage outer leaves comprises the steps of subjecting the Chinese cabbage outer leaf dietary fiber to high temperature and high pressure treatment to obtain the insoluble dietary fiber from Chinese cabbage outer leaves.

[0024] Preferably, the condition parameters of the high temperature and high pressure treatment are: 0.2 MPa, 121° C., and 30 min.

[0025] The present invention provides the use of the above-mentioned food additive in any one or more of the following:

[0026] (1) Application in improving the color of meat products;

[0027] (2) Application in improving the water retention of meat products;

[0028] (3) Application in reducing the cooking loss rate of meat products;

[0029] (4) Application in reducing freeze-thaw loss rate of meat products;

[0030] (5) Application in improving the flavor of meat products.

[0031] Preferably, the improvement of the flavor of the meat product comprises increasing the content of n-propionaldehyde, 2-ethylbutyraldehyde, acetone, 3-hydroxy-2-butanone, 3-hydroxy-2-butanone, 1-penten-3-one, 2-butanone, methyl heptenone, ethanol and dipentene in the meat product, and reducing the content of hexanal, valeraldehyde, heptanal, 1-pentanol, methyl acrylate and ethyl heptanoate in the meat product.

[0032] The present invention provides a meat product comprising the following raw materials in parts by weight:

[0033] 52 parts lean meat, 8 parts fat, 3.5 parts starch, 0.17 parts complex phosphate, 0.43 parts MSG, 1.3 parts salt, 1.3 parts green onion, 1.3 parts ginger, 32 parts ice water and 1-2.5 parts of the above-mentioned food additives.

[0034] The present invention discloses the following technical effects:

[0035] The present invention uses insoluble dietary fiber from Chinese cabbage outer leaves as raw material to study the effects of different addition amounts (1wt%, 1.3wt%, 1.6wt%, 1.9wt%, 2.2wt%, and 2.5wt%, with wt% being the mass percentage) of insoluble dietary fiber from Chinese cabbage outer leaves on the sensory quality, texture, color, water retention, cooking loss, and freeze-thaw loss of low-fat pork meatballs. Gas chromatography-ion mobility spectrometry is then used to identify the volatile flavor compounds in the low-fat pork meatballs. The results show that the addition of insoluble dietary fiber from Chinese cabbage outer leaves significantly improves the sensory quality of the low-fat pork meatballs, results in a yellowish color, a significant increase in water retention by 8.21%, and a reduction in cooking loss and freeze-thaw loss by 51.33% and 52.09%, respectively, while having no significant effect on their texture. Analysis of volatile flavor compounds in low-fat pork meatballs containing 1.9 wt% (mass percentage) of insoluble dietary fiber from Chinese cabbage outer leaves revealed that aldehydes, ketones, and alcohols were the primary volatile flavor compounds, with significant differences compared to the control. The addition of insoluble dietary fiber from Chinese cabbage outer leaves also reduced the content of fat oxidation products. In summary, the addition of insoluble dietary fiber from Chinese cabbage outer leaves to low-fat pork meatballs has a certain effect on improving their quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0037] Figure 1 Effects of different H-CIF addition amounts on the sensory quality of low-fat pork meatballs; different letters indicate significant differences (P < 0.05);

[0038] Figure 2 The effect of different H-CIF addition amounts on the color of low-fat pork meatballs; different letters indicate significant differences (P < 0.05);

[0039] Figure 3 Effects of different H-CIF addition amounts on the water retention of low-fat pork meatballs; different letters indicate significant differences (P < 0.05);

[0040] Figure 4 The effect of different H-CIF addition amounts on the cooking loss rate of low-fat pork meatballs; different letters indicate significant differences (P < 0.05);

[0041] Figure 5 The effect of different H-CIF addition amounts on the freeze-thaw loss rate of low-fat pork meatballs; different letters indicate significant differences (P < 0.05);

[0042] Figure 6 The GC-IMS spectra of volatile components in low-fat pork meatball samples are shown in Figure 1. A is a three-dimensional graph; B is a two-dimensional graph; and C is a difference graph.

[0043] Figure 7 The fingerprint of volatile components in pork meatball samples; A is the area of ​​substance A with obvious difference; B is the area of ​​substance B with obvious difference; C is the area of ​​substance C with obvious difference; Control-1-Control-3 are 3 repetitions; 1.9% H-CIF-1-1.9% H-CIF-3 are 3 repetitions. DETAILED DESCRIPTION

[0044] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0045] It should be understood that the terms described herein are intended only to describe particular embodiments and are not intended to limit the present invention. In addition, for numerical ranges herein, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. The intermediate value within any stated value or stated range, and each smaller range between any other stated value or intermediate value within the stated range, is also encompassed within the present invention. The upper and lower limits of these smaller ranges may be independently included or excluded within the scope.

[0046] Unless otherwise indicated, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein may also be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of any conflict with any incorporated document, the contents of this specification shall prevail.

[0047] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments described herein without departing from the scope or spirit of the invention. Other embodiments will be apparent to those skilled in the art from the description of the invention. The description and examples are intended to be exemplary only.

[0048] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0049] Example 1

[0050] 1. Materials and Methods

[0051] 1.1 Materials and Reagents

[0052] The insoluble dietary fiber from Chinese cabbage outer leaves was extracted by the inventors from the outer leaves of "Youlv No. 3" Chinese cabbage. It is a high temperature and high pressure treatment modified Chinese cabbage outer leaves insoluble dietary fiber (H-CIF). The specific preparation method is as follows: the outer leaves of fresh Chinese cabbage are quickly washed after picking to remove the dirt and impurities on the surface. Subsequently, the outer leaves are cut into small pieces of appropriate size, placed in an oven, and dried at 60°C until the water content is reduced to about 8wt%. The dried outer leaves are crushed in a grinder and sieved to obtain fine powder of Chinese cabbage outer leaves dietary fiber (hereinafter referred to as BCF). The BCF was then modified under high temperature and high pressure. The specific steps of high temperature and high pressure were as follows: Chinese cabbage insoluble dietary fiber was added to distilled water at a solid-liquid ratio of 1:20 (g / mL), stirred thoroughly, placed in a pressure steam sterilizer (0.2MPa, 121℃) for 30min, filtered to collect the precipitate, and freeze-dried at -50℃ to obtain H-CIF.

[0053] Investigation revealed that the moisture content in H-CIF was 7.89wt% (mass percentage), the protein content was 2.33wt%, the ash content was 6.37wt%, the fat content was 0.29wt%, the insoluble dietary fiber content was 78.9wt%, and the soluble dietary fiber content was 3.89wt%.

[0054] Raw materials such as pork, salt, chicken essence, corn starch, onion and ginger were purchased from Baoding Damayuan Supermarket, and compound phosphate was purchased from Xuzhou Hengshi Food Co., Ltd.

[0055] 1.2 Instruments and Equipment

[0056] The Flavor Spec1H1-00053 gas chromatography-ion mobility spectrometer was sourced from GAS, Germany; the CR-400 colorimeter was sourced from Konica Minolta Sensing; the TMS-Pro texture analyzer was sourced from Beijing Yingsheng Hengtai; the PK-WS low-speed desktop centrifuge was sourced from Hunan Pingke Science and Technology Co., Ltd.; and the HH-2 digital constant temperature water bath was sourced from Jintan Yichen.

[0057] 1.3 Methods

[0058] 1.3.1 Preparation of Low-Fat Pork Meatballs

[0059] Wash and drain the pork, separate the fat and lean meat, and cut them into even pieces. Place the lean meat in a meat grinder and grind it for 30 seconds. Add fat, complex phosphate, 1 / 3 ice water, MSG, salt, green onion and ginger according to the ingredient list (Table 1) for different treatments, and continue to grind for 1 minute. Then, add starch and H-CIF, and add the remaining ice water in batches, mix and grind for 2 minutes until the meat becomes a paste. Make meatballs with a diameter of about 3 cm, cook in 70℃ hot water for 3 minutes to set, and boil for 5 minutes to cook. The cooked pork meatballs are cooled at room temperature and frozen at -18℃ for later use.

[0060] Table 1 Ingredients for preparing low-fat pork meatballs

[0061]

[0062] 1.3.2 Sensory evaluation

[0063] The sensory evaluation panel consisted of 10 assessors with experience in sensory evaluation. Following the requirements of GB / T 22210-2008, "Specification for Sensory Evaluation of Meat and Meat Products," and combining practical experience, they evaluated the cooked pork meatballs based on five aspects: color, texture, elasticity, flavor, and mouthfeel. The average of the results was calculated. The specific scoring criteria are shown in Table 2.

[0064] Table 2 Sensory evaluation of low-fat pork meatballs

[0065]

[0066]

[0067] 1.3.3 Texture determination

[0068] The research method in the reference "Optimization of the formulation process of kudzu root and duck meat flavored emulsified sausage and its quality analysis" (Zhang Chenxi, Shu Xionghui, Pei Yamin, et al. Optimization of the formulation process of kudzu root and duck meat flavored emulsified sausage and its quality analysis [J]. Chinese Condiments, 2024, 49(08):79-89+105. DOI:10.3969 / j.issn.1000-9973.2024.08.015.) was used with appropriate modifications. The cooked pork meatballs were cut into cubes with a side length of 2 cm, and the texture characteristics of the low-fat pork meatballs were determined using the texture profile analysis (TPA) mode of the texture analyzer. The specific measurement parameters were set as follows: P / 36R probe; the number of presses was 2 times; the deformation was 50%; the recovery height was 25 mm; the pre-test speed was 1.0 mm / s, and the test and post-test speeds were 0.5 mm / s. The hardness, cohesion, elasticity, and chewiness of the samples were measured. Each group of samples was repeated 5 times.

[0069] 1.3.4 Color determination

[0070] The surface moisture of the pork balls was blotted dry with absorbent paper, and the color of the pork balls was measured using a colorimeter. Before testing, the samples were first calibrated using a white plate. Next, the lightness (L*), redness (a*), and yellowness (b*) values ​​of the samples were measured. Each sample group was repeated five times.

[0071] 1.3.5 Water retention determination

[0072] Refer to the research method in the reference "Gel properties of enoki mushroom feet in minced pork and comprehensive utilization of pork balls" (Shen Xinyu. Gel properties of enoki mushroom feet in minced pork and comprehensive utilization of pork balls [D]. Shenyang: Shenyang Agricultural University, 2023: 15.) and make appropriate modifications. Cut the pork balls into cubes with a side length of 1 cm and record the mass (M1). Wrap them with filter paper, place them in a centrifuge tube, centrifuge them at 5000r / min at 4°C for 15 minutes, take out the meatballs, dry the surface moisture with filter paper, and record the mass (M2). Repeat 3 times for each group of samples. The water retention of pork balls is calculated according to the following formula:

[0073] Water retention (%) = M1 / M2×100.

[0074] 1.3.6 Determination of cooking loss rate

[0075] Refer to the research method in the reference "Effects of Citrus Fiber and Inulin Addition on Mutton Protein Structure and Meat Mince Quality" (Ma Kexin, Xiang Haiqiao, Yu Xiao, et al. Effects of Citrus Fiber and Inulin Addition on Mutton Protein Structure and Meat Mince Quality [J]. Food Industry Science and Technology: 1-13. DOI: 10.13386 / j.issn1002-0306.2024040084.) and make appropriate modifications. Weigh the pork balls (M1) and place them in a 100℃ water bath for 30 minutes. Take them out and cool to room temperature. Pour out the overflowed liquid and weigh the pork balls (M2). Record the measurement results. Repeat 3 times for each group of samples. The cooking loss rate of pork balls is calculated as follows:

[0076] Cooking loss rate = (M1-M2) / M1×100.

[0077] 1.3.7 Determination of freeze-thaw loss rate

[0078] Refer to the research method in the literature "Effects of different purple sweet potato flour additions on the edible quality of pork balls" (Hu Xiao, Xie Yong, Liu Lin, et al. Effects of different purple sweet potato flour additions on the edible quality of pork balls [J]. Food and Fermentation Industries, 2020, 46(23): 131-138. DOI: 10.13995 / j.cnki.11-1802 / ts.024818.) and make appropriate modifications. The pork balls were weighed (M1) and stored at -20°C. After 7 days, they were taken out and thawed at room temperature and weighed (M2). Each group of samples was repeated 3 times. The freeze-thaw loss rate of pork balls was calculated according to the following formula:

[0079] Freeze-thaw loss rate = (M1-M2) / M1×100.

[0080] 1.3.8 Determination of Volatile Flavor Compounds

[0081] Sample Assay: Weigh 3 g of pork meatball sample, place in a sealed 20 mL headspace vial, and incubate at 50°C with shaking for 15 min before injection. The injection temperature was 85°C, and the injection volume was 500 μL. Each sample was repeated three times.

[0082] GC conditions: chromatographic column WAX, 15 m ID: 0.53 mm; column temperature 60°C; carrier gas high-purity N2 (purity ≥99.999%); carrier gas flow rate program: initial flow rate 2.0 mL / min, hold for 2 min, linearly increase to 10 mL / min within 2-10 min, linearly increase to 100 mL / min within 10-20 min, linearly increase to 150 mL / min within 20-30 min, hold for 5 min, total analysis time 35 min.

[0083] IMS conditions: drift gas flow rate 150 mL / min (N2, purity ≥99.999%); IMS temperature: 45°C.

[0084] 1.4 Data Processing

[0085] Each experiment was repeated at least three times. Data were analyzed using SPSS Statistics 23 software. Results are expressed as mean ± standard deviation. One-way analysis of variance was performed using the Duncan test. P < 0.05 was considered significant. Graphs were generated using Origin 2022 software.

[0086] 2. Results and Analysis

[0087] 2.1 Effect of H-CIF on Sensory Evaluation of Low-Fat Pork Meatballs

[0088] Sensory evaluation can describe a series of sensory characteristics of meat products, such as color, flavor, taste and tissue state, and is an important indicator for evaluating its quality. Figure 1 shown.

[0089] Depend on Figure 1 It can be seen that with the increase of the amount of H-CIF added, the sensory score of the low-fat pork meatballs showed a trend of first increasing and then decreasing, and reached the highest when the addition amount was 1.9wt% (mass percentage). This may be because with the addition of H-CIF, IDF (insoluble dietary fiber) combines with the protein in pork to form a tight network structure, which to a certain extent improves the hardness, elasticity and chewiness of the pork meatballs, and improves the sensory quality of the pork meatballs. However, too high IDF will cause the texture of the pork meatballs to gradually become dry and hard, which will reduce the taste of the product.

[0090] Effect of 2H-CIF on the texture of low-fat pork meatballs

[0091] Texture properties reflect the hardness and elasticity of meat products and are an important indicator for evaluating meat product quality. Table 3 shows the effects of different H-CIF addition levels on the texture properties of low-fat pork meatballs.

[0092] Table 3 Effect of H-CIF on the texture of low-fat pork meatballs

[0093] Group Hardness (N) Cohesion Elasticity (mm) Chewing properties (mj) control group <![CDATA[10.92±0.79 a ]]> <![CDATA[0.58±0.01 a ]]> <![CDATA[4.16±0.05 ab ]]> <![CDATA[26.83±0.23 a ]]> 1% HCIF group <![CDATA[11.12±1.17 a ]]> <![CDATA[0.57±0.01 a ]]> <![CDATA[4.06±0.22 b ]]> <![CDATA[26.24±0.60 ab ]]> 1.3% HCIF group <![CDATA[11.36±0.79 a ]]> <![CDATA[0.57±0.02 a ]]> <![CDATA[4.00±0.16 b ]]> <![CDATA[24.73±0.84 b ]]> 1.6% HCIF group <![CDATA[11.46±0.34 a ]]> <![CDATA[0.55±0.01 a ]]> <![CDATA[3.92±0.30 b ]]> <![CDATA[26.02±0.72 ab ]]> 1.9% HCIF group <![CDATA[11.66±0.38 a ]]> <![CDATA[0.56±0.01 a ]]> <![CDATA[3.93±0.10 b ]]> <![CDATA[26.53±0.85 a ]]> 2.2% HCIF group <![CDATA[11.86±0.15 a ]]> <![CDATA[0.55±0.02 a ]]> <![CDATA[4.09±0.10 b ]]> <![CDATA[27.68±0.25 a ]]> 2.5% HCIF group <![CDATA[11.94±0.23 a ]]> <![CDATA[0.57±0.01 a ]]> <![CDATA[4.55±0.01 a ]]> <![CDATA[31.15±0.34 c ]]>

[0094] Note: Different letters in the same row indicate significant differences (P<0.05).

[0095] As shown in Table 3, with the increase of H-CIF addition, the elasticity and chewiness of low-fat pork meatballs showed a trend of first decreasing and then increasing (P < 0.05), but the hardness and cohesion did not change significantly (P > 0.05).

[0096] Effect of 3H-CIF on the Color of Low-Fat Pork Meatballs

[0097] Color is an important sensory indicator that can directly measure the quality of meat products. It can reflect the overall quality of the product to a certain extent and has a great impact on its acceptability. Figure 2 As shown. Figure 2 The L* value of the low-fat pork meatballs decreased with increasing H-CIF addition, while the b* value increased. However, the a* value did not change significantly (P>0.05). This suggests that as the amount of H-CIF added increased, the brightness of the pork meatballs decreased and their yellowness increased, gradually shifting from white to yellowish. This may be due to the color of the H-CIF raw material.

[0098] Effect of 2.4H-CIF on the water retention of low-fat pork meatballs

[0099] Water retention is an important functional property of meat products. It enables meat products to maintain their own moisture during processing, storage and transportation, and plays a key role in the texture, flavor and taste of the product. Figure 3 As shown. Figure 3 It can be seen that when H-CIF is not added, the water retention of low-fat pork balls is the lowest. After adding H-CIF, the water retention increases. When the addition amount of H-CIF is 1.9wt% (mass percentage), the water retention is the highest at 91.47% (P < 0.05). As the amount of H-CIF added gradually increases, the water retention of pork balls gradually increases within the range of 0-1.9wt% (mass percentage). This may be because the non-starch polysaccharide molecules in H-CIF bind to water molecules through hydrogen bonds and other forces, achieving water absorption and expansion to a certain extent. However, when the addition amount of H-CIF exceeds 1.9wt% (mass percentage), the water retention of pork balls does not change significantly (P > 0.05). This may be because the interaction between IDF and water has reached a saturation point, resulting in the water retention of pork balls no longer increasing.

[0100] Effect of 2.5H-CIF on the Cooking Loss of Low-Fat Pork Meatballs

[0101] The cooking loss rate can reflect the ability of meat products to retain moisture during the cooking process, and has a direct impact on the color, flavor, texture, tenderness and viscosity of the meat. It is one of the important indicators for evaluating the quality of meat products. Figure 4 As shown. Figure 4 It can be seen that when H-CIF was not added, the cooking loss rate of low-fat pork meatballs was the highest, at 2.26%. As the amount of H-CIF added increased, the cooking loss rate of low-fat pork meatballs showed a downward trend. When the addition amount was 2.5wt% (mass percentage), the cooking loss rate of pork meatballs was the lowest, at 0.94% (P < 0.05). This may be because the addition of H-CIF increased protein gelation, making the pork meatballs form a more compact and uniform structure after cooking, encapsulating moisture. At the same time, H-CIF has good water retention, which can reduce water loss caused by muscle fiber contraction during cooking, thereby reducing cooking loss.

[0102] Effect of 2.6H-CIF on freeze-thaw loss rate of low-fat pork meatballs

[0103] Freeze-thaw loss reflects the ability of meat and meat products to bind and retain water. Figure 5As shown. Figure 5 The freeze-thaw loss rate of pork meatballs in the control group without H-CIF was the highest, at 6.45%. This may be attributed to the formation of ice crystals and the deformation of muscle fibers during the freezing process, which together promote water migration and cause juice loss. Furthermore, the amount of juice loss was positively correlated with the freeze-thaw loss rate: the greater the juice loss, the higher the freeze-thaw loss rate, and the poorer the quality of the pork meatballs after thawing. With increasing amounts of H-CIF added, the freeze-thaw loss of low-fat pork meatballs showed a decreasing trend. When the addition amount was 2.2 wt% (mass percentage), the freeze-thaw loss rate was the lowest, at 2.41% (P < 0.05). This may be because IDF can interact with pork proteins to form a dense and orderly network structure, enhancing its ability to bind water and thus reducing the freeze-thaw loss rate.

[0104] Effect of 2.7H-CIF on Volatile Flavor Compounds in Pork Meatballs

[0105] 2.7.1 GC-IMS spectral analysis

[0106] The GC-IMS three-dimensional spectrum was analyzed and drawn by LAV software ( Figure 6 A in), two-dimensional spectrum ( Figure 6 B) and the difference map ( Figure 6 C) in the result is as follows Figure 6 According to the peak volume and color of the corresponding sites of various volatile compounds in the spectrum, the effect of adding H-IDF on the difference of volatile aroma components in low-fat pork meatball samples can be intuitively compared ( Figure 6 A).

[0107] In the two-dimensional spectra and difference diagrams, the vertical axis represents the gas chromatography retention time (Rt), the horizontal axis represents the ion migration time (Dt), and the red vertical line at the horizontal axis of 1.0 is the RIP peak (i.e., the reaction ion peak). Figure 6 As can be seen from B in the figure, the Rt range is 120-1400s, and the Dt range is 1.0-1.75s. At the same time, it can be intuitively observed that the light spots formed by the ion peaks in the top view of the control group and the 1.9% H-CIF group low-fat pork meatballs have certain differences. Figure 6 As can be seen from the C in Figure 2, the peak volumes and colors of the corresponding spectra for the control and 1.9% H-CIF low-fat pork meatballs differ somewhat. A comprehensive analysis of the 2D and 3D spectra reveals differences in the volatile compounds between the control and 1.9% H-CIF low-fat pork meatballs. Using the control sample as a reference, the 1.9% H-CIF sample exhibited lower levels of some compounds than the reference sample.

[0108] 2.7.2 GC-IMS fingerprint analysis

[0109] In order to more intuitively compare the differences in volatile compound components between the pork meatball samples with 1.9% H-CIF and the control, the fingerprints of the two pork meatballs were constructed using the Gallery Plot plug-in in the LAV software, as shown in Figure 2. Figure 7 As shown in the figure, the Y-axis on the right side represents the sample name, and the X-axis represents the qualitative analysis results of volatile compounds. A total of 54 volatile compounds were detected in the two pork meatball samples, including 16 aldehydes, 11 alcohols, 10 ketones, 3 esters, 7 terpenes, 4 heterocyclic compounds, and 3 others.

[0110] The types and contents of compounds in the two pork meatball samples are significantly different. The following explains the significantly different substances by dividing them into three areas: AC:

[0111] Region A contains the common compounds of the two pork meatball samples, among which dipropyl disulfide (monomer) has the smell of onion and garlic; 3-hydroxy-2-butanone (monomer) and 3-hydroxy-2-butanone (dimer) have a creamy aroma; benzaldehyde has a cherry and nutty aroma; 2-butanone and 2-ethylbutanal have a fruity and green aroma; n-propanal has a grassy smell; dipentene (dimer), dipentene (trimer), and dipentene (monomer) have a lemon aroma; 2-methyl-2-pentenal (monomer) has a fruity garlic aroma; myrcene has a sweet orange and balsamic smell; 2-methylpropanol has a mint aroma; propanol has an ethanol-like smell; acetic acid has a pungent smell; tetrahydrofuran has an ether smell; morpholine has an amine-like smell; and 2-propanol has an ethanol-like smell.

[0112] Area B is the substance with higher content in the control sample, mainly aldehydes and alcohols, among which nonanal, heptanal (monomer), and heptanal (dimer) have a fat aroma; n-octanal has a greasy smell; (E)-2-heptenal has a grassy and fatty aroma; hexanal (monomer) and hexanal (dimer) have a raw oily and grassy smell; n-hexanol has a fruity and fatty aroma; 1-pentanol (monomer) and 1-pentanol (dimer) have an alcohol-oil smell; valeraldehyde (monomer) and valeraldehyde (dimer) have a grassy smell; butyraldehyde has a fruity and green leaf smell; formaldehyde Isobutyl alcohol has fruity and floral aromas; methyl heptenone has citrus and fruity flavors; ethyl heptanoate has a pineapple aroma; propyl propionate has a fruity aroma; 2-heptanone and 4-heptanone have fruity aromas; 2-methyl-2-pentenal (dimer) has a fruity garlic aroma; 1-octen-3-ol has a mushroom and hay aroma; pinene has a terpene aroma; terpinolene has a pine resin aroma; β-pinene has a resin aroma; 2,5-dimethylfuran has a cooked meat smell; methyl acrylate has a spicy smell; 4-methyl-2-pentanone has a camphor smell; and n-butanol has a wine smell.

[0113] The substances with higher content in the 1.9% H-CIF sample in region C are mainly 1-penten-3-one, which has a pungent odor such as pepper and garlic; dipropyl disulfide (dimer) has an onion and garlic odor; ethanol has a wine odor; (Z)-4-heptenal has a grass and oil aroma; 2-isopropyl-3-methoxypyrazine has a mung bean odor.

[0114] The content and types of compounds in the control sample were more than those in the 1.9% H-CIF sample, which may be due to the fact that the fat oxidation reaction was inhibited after the addition of H-CIF to the low-fat pork meatballs, resulting in a decrease in fat oxidation products.

[0115] 2.7.3 Volatile component analysis

[0116] The selected characteristic components were retrieved using GC-IMS Library Search software, and the chemical information of the volatile components of pork balls was obtained, as shown in Table 4. The study showed that aldehydes, ketones, alcohols and esters are the main components of pork flavor.

[0117] Aldehydes are the main volatile compounds in cooked pork, primarily derived from lipid oxidation. The main aldehydes detected in both pork meatballs were hexanal, valeraldehyde, propionaldehyde, heptanal (monomer), and 2-ethylbutanal. Among them, valeraldehyde (monomer) and valeraldehyde (dimer) have a grassy odor; hexanal (monomer) and hexanal (dimer) have a raw, greasy, and grassy odor; propionaldehyde has a grassy odor; heptanal (monomer) has a fatty aroma; and 2-ethylbutanal has a fruity and green aroma. Compared with the control group, the 1.9% H-CIF group showed increased levels of propionaldehyde and 2-ethylbutanal, while decreased levels of hexanal, valeraldehyde, and heptanal (monomer). This may impart a fruity and green flavor to the meat product and reduce the fatty flavor.

[0118] Ketones are produced by the thermal oxidative degradation of various unsaturated fatty acids or amino acids. The main ketones detected in the two pork meatballs were acetone, 3-hydroxy-2-butanone (monomer), 3-hydroxy-2-butanone (dimer), 1-penten-3-one, 2-butanone, and methyl heptenone. Acetone has a minty or fruity flavor; 3-hydroxy-2-butanone (monomer) and 3-hydroxy-2-butanone (dimer) have a creamy aroma; 1-penten-3-one has a pungent odor, such as pepper and garlic; 2-butanone has a fruity and green aroma; and methyl heptenone has a citrus and fruity flavor. Compared with the control group, the 1.9% H-CIF group showed increased levels of acetone, 3-hydroxy-2-butanone (monomer), 3-hydroxy-2-butanone (dimer), 1-penten-3-one, 2-butanone, and methyl heptenone, potentially imparting fruity, milky, and green flavors to the meat products.

[0119] Alcohols primarily originate from the oxidation of pork fat. The main alcohols detected in both pork meatballs were ethanol and 1-pentanol (monomer). Ethanol has a wine-like odor, while 1-pentanol (monomer) has an alcohol-oil odor. Compared to the control group, the 1.9% H-CIF group showed increased ethanol content and decreased 1-pentanol (monomer) content in the low-fat pork meatballs. This may have resulted in an increased wine-like flavor and decreased alcohol-oil flavor, improving the overall freshness of the meat product.

[0120] Esters, primarily derived from the esterification reaction between alcohols and acids, impart a fatty flavor to food. The main esters detected in both pork meatballs were methyl acrylate and ethyl heptanoate, with methyl acrylate exhibiting a pungent odor and ethyl heptanoate possessing a pineapple aroma. Compared to the control group, the 1.9% H-CIF group showed reduced levels of both methyl acrylate and ethyl heptanoate, potentially contributing to the reduced pungent flavor.

[0121] Terpenes, likely derived from the Maillard reaction and lipid oxidation, were detected in both pork meatballs. Dipentene (dimer) and dipentene (monomer) were the main terpenes, which exhibited a lemony aroma. Compared to the control group, the 1.9% H-CIF group showed increased levels of dipentene (dimer) and dipentene (monomer), which may contribute to the lemony aroma of the meat product.

[0122] In addition, four heterocyclic substances and three other substances were detected in the two pork balls. These smells originated from lipid oxidation and the odor of added ingredients such as onions and ginger.

[0123] The reduced levels of aldehydes, alcohols, and esters in the 1.9% H-CIF low-fat pork meatballs may be due to the antioxidant capacity of phenolic acids in H-CIF, which inhibits fat oxidation. The increased levels of ketones and terpenes may be related to the degradation of insoluble dietary fiber. In summary, the addition of 1.9 wt% H-CIF (by mass) to pork meatballs altered the relative amounts of volatile flavor compounds and reduced the content of fat oxidation products.

[0124] Table 4 GC-IMS analysis of volatile components and relative contents (>0.01%) of low-fat pork meatballs

[0125]

[0126]

[0127]

[0128] Note: Different letters in the same row indicate significant differences (P < 0.05).

[0129] The embodiments described above are merely descriptions of preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Without departing from the spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by persons skilled in the art should fall within the scope of protection defined by the claims of the present invention.

Claims

1. Application of insoluble dietary fiber from Chinese cabbage outer leaves in any one or more of the following: (1) Application in improving the color of meat products; (2) Application in improving the water retention of meat products; (3) Application in reducing the cooking loss rate of meat products; (4) Application in reducing freeze-thaw loss rate of meat products; (5) Application in improving the flavor of meat products; (6) Application in the preparation of products for improving the color of meat products; (7) Application in the preparation of products that improve the water retention of meat products; (8) Application in the preparation of products that reduce the cooking loss rate of meat products; (9) Application in the preparation of products that reduce freeze-thaw loss rate of meat products; (10) Application in the preparation of products for improving the flavor of meat products; The method for preparing the insoluble dietary fiber from Chinese cabbage outer leaves comprises the steps of subjecting the Chinese cabbage outer leaf dietary fiber to high temperature and high pressure treatment to obtain the insoluble dietary fiber from Chinese cabbage outer leaves.

2. The use according to claim 1, characterized in that The conditions for the high temperature and high pressure treatment are: 0.2 MPa, 121° C., and 30 min.

3. The use according to claim 1, characterized in that The method for improving the flavor of meat products comprises increasing the content of n-propanal, 2-ethylbutanal, acetone, 3-hydroxy-2-butanone, 3-hydroxy-2-butanone, 1-penten-3-one, 2-butanone, methyl heptenone, ethanol and dipentene in the meat products, and reducing the content of hexanal, valeraldehyde, heptanal, 1-pentanol, methyl acrylate and ethyl heptanoate in the meat products.

4. The use according to claim 1, characterized in that The meat product includes pork meatballs.

5. The use according to claim 1, characterized in that The product comprises a food additive.

6. A food additive, characterized in that The food additives include insoluble dietary fiber from the outer leaves of Chinese cabbage; The method for preparing the insoluble dietary fiber from Chinese cabbage outer leaves comprises the steps of subjecting the Chinese cabbage outer leaf dietary fiber to high temperature and high pressure treatment to obtain the insoluble dietary fiber from Chinese cabbage outer leaves.

7. The food additive according to claim 6, characterized in that The conditions for the high temperature and high pressure treatment are: 0.2 MPa, 121° C., and 30 min.

8. Use of the food additive according to claim 6 or 7 in any one or more of the following: (1) Application in improving the color of meat products; (2) Application in improving the water retention of meat products; (3) Application in reducing the cooking loss rate of meat products; (4) Application in reducing freeze-thaw loss rate of meat products; (5) Application in improving the flavor of meat products.

9. The use according to claim 8, characterized in that The method for improving the flavor of meat products comprises increasing the content of n-propanal, 2-ethylbutanal, acetone, 3-hydroxy-2-butanone, 3-hydroxy-2-butanone, 1-penten-3-one, 2-butanone, methyl heptenone, ethanol and dipentene in the meat products, and reducing the content of hexanal, valeraldehyde, heptanal, 1-pentanol, methyl acrylate and ethyl heptanoate in the meat products.

10. A meat product, characterized in that Including the following raw materials by weight: 52 parts of lean meat, 8 parts of fat meat, 3.5 parts of starch, 0.17 parts of complex phosphate, 0.43 parts of monosodium glutamate, 1.3 parts of salt, 1.3 parts of green onions, 1.3 parts of ginger, 32 parts of ice water and 1-2.5 parts of the food additive according to claim 6 or 7.

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