Abstract:

Purpose: The aim of this work was to study the application of lemon dietary fiber (DF) in pork luncheon meat by
investigating its optimum concentration, antioxidant properties and the effect on residual nitrite level in product. Methods:
Lemon DF at five concentrations (0%, 0.5%, 1.0%, 1.5% and 2.0%) was added to pork luncheon meat. Sensory properties
were evaluated to determine the optimal concentration of lemon DF in luncheon meat. The radical scavenging activities of
lemon DF and nitrite residues in luncheon meat were determined. Results: Luncheon meat products with 0.5%–1.0% lemon
DF had sensory properties similar to those of conventional luncheon meat. Luncheon meat with 1.0% lemon DF not only had
radical scavenging activities against superoxide anion, hydroxyl and DPPH radicals, but also reduced residual nitrite level by
41%. Conclusion: The addition of lemon DF to luncheon meat provides an improvement in its nutritional properties and may
exert beneficial effects such as strong antioxidant capacity and a decrease in residual nitrite levels. Lemon DF can be used as
a functional ingredient for luncheon meat products.

Key words: lemon, dietary fiber, pork luncheon meat, nitrite, antioxidation