文献类型：期刊文献

英文题名：Effect of hemicellulose from rice bran on low fat meatballs chemical and functional properties

作者：Hu, Guohua[1,2]; Yu, Wenjian[1]

机构：[1] State Key Laboratory of Bioreactor Engineering, Department of Food Science and Engineering, East China University of Science and Technology, Shanghai, 200237, China; [2] Shanghai Collaborative Innovation Center for Biomanufacturing Technology, Shanghai, 200237, China

年份：2015

卷号：186

起止页码：239

外文期刊名：Food Chemistry

收录：EI(收录号：20143600006352)

语种：英文

外文关键词：Saturated fatty acids - Cellulose - Meats

摘要：The paper study the functional properties of hemicellulose B (RBHB) and rice bran insoluble dietary fibre (RBDF) to develop an acceptable low fat meat product enriched with high content fibre from defatted rice bran. Meatballs were produced with three different formulations including 2%, 4% and 6% RBHB or RBDF addition. The total trans fatty acids were lower and the ratio of total unsaturated fatty acids to total saturated fatty acids was higher in the samples with added RBHB than in the control meatballs. Meatballs containing RBHB had lower concentrations of total fat and total trans fatty acids than the control samples. Sensory evaluations revealed that meatballs with 2%, 4% and 6% RBHB were overall acceptable. This confirms that the RBHB preparation from defatted rice bran has great potential in food applications, especially in development of functional foods including functional meat products. ? 2014 Elsevier Ltd.All rights reserved.