Effects of Bamboo Shoot Dietary Fiber on the Stability, Rheological Behavior, and Microstructure of Chicken Myofibrillar Protein Emulsions

It was vital to regulate the properties of myofibrillar protein (MP) emulsions for improving the quality of emulsified meat products. In this experiment, chicken breast meat was used as raw material to extract MP, and different contents of bamboo shoot dietary fiber (0.5%, 1.0%, 1.5%, 2.0%, 2.5%) were added. The MP emulsion without bamboo shoot dietary fiber was used as blank control (0%). The effect of bamboo shoot dietary fiber on the stability of chicken MP emulsion was investigated by measuring the apparent stability, Turbiscan stability index (TSI), droplet size, rheological properties, microstructure, and the content of oil-water adsorption protein. The results indicated that the emulsions containing bamboo shoot dietary fiber significantly improved the emulsion stability, decreased the TSI values (1.35~0.71) and droplet size (36.89~22.55 μm), and increased the viscosities (0.61~1.67 Pa∙s), storage modulus (0.81~44.3 Pa) and loss modulus (2.06~6.97 Pa) compared to those of the control. Laser confocal scanning microscope results showed that the interfacial proteins on the surface of oil droplets increased with increasing content of bamboo shoot dietary fiber. When the bamboo shoot fiber content was increased to 2.5%, the best storage stability of the emulsion was observed, and there was no stratification at 4 ℃ for 7 days. In conclusion, bamboo shoot dietary fiber as a promising emulsifier in the emulsified meat products has a broad application prospect.