Effects of adding citrus fiber with different chemical compositions and physicochemical properties on the cooking yield of spiced beef. (15th February 2023)

• Record Type: Journal Article
• Authors: Zhang, Mingcheng; Wang, Zu; Wu, Jincheng; Lu, Jiafeng; Liu, Dengyong; Huang, Yunxia; Lv, Guang
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 176(2023)
• Publication Date: 2023-02-15
• Subjects: Spiced beef -- Cooking yield -- Citrus fiber -- Water-swelling capacity -- Water-holding capacity; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2023.114486
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Three different commercial citrus fibers (CF100L80, CF400L80 and CF100H60) were added to spiced beef, and the effects of different infusion rates (40%–70%) and addition amounts (0.3%–1.0%) on the cooking yield of spiced beef were investigated. The results showed that at the 70% injection rate, the highest yield (85.14%) could be obtained by adding 0.6% CF100H60. Scanning electron microscopy (SEM) and confocal laser electron microscopy (LSCM) showed that soluble fiber (SDF) infiltrated the beef fiber with the brine, while insoluble fiber (IDF) piled up in the space between muscle bundles. The apparent viscosity and water-swelling capacity (WSC) of CF100H60 were significantly higher ( P < 0.05) than those of CF100L80 and CF400L80, and the retention rate of CF100H60 in the spiced beef after cooking was approximately 1.5 and 1.1-fold higher than that of CF400L80 and CF100L80, respectively. In addition, due to the difference in chemical composition, CF100H60 has the highest water-holding capacity (WHC), so the highest yield could be obtained by adding this citrus fiber. In general, it is feasible to increase the yield of spiced beef by adding citrus fiber. The application effect depends on the chemical composition and physicochemical properties, which should be the focus of attention for the development of citrus-fiber water-retaining agent products. Highlights: Citrus fiber could effectively improve the cooking yield of spiced beef. Citrus fibers could distribute in all parts of beef. Citrus fiber with higher apparent viscosity and water-swelling capacity could be retained more in spiced beef. The residual amount of citrus fiber in spiced beef affects the yield.