Abstract: The objective of this study was to understand the effect of bamboo shoot dietary fiber (BSDF) on the gel properties and water-holding capacity (WHC) of pork salt-soluble protein (PSSP). The gel strength, dynamic rheological properties, WHC, water distribution and microstructure of PSSP with different amounts (0%, 1%, 2%, 3% and 4%, m/m) of added BSDF were investigated using a texture analyzer, a rotational rheometer, low field nuclear magnetic resonance (LF-NMR) and scanning electron microscopy (SEM). The results showed that the gel strength was improved significantly with increasing BSDF addition up to 3% (P < 0.05). The storage modulus (G’) and loss modulus (G”) were increased and the cooking loss and centrifugation loss were decreased significantly (P < 0.05) after adding BSDF. LF-NMR analysis showed that the addition of BSDF increased significantly the relative area percentage and decreased the relaxation time (T22) of immobilized water. SEM analysis showed that the homogeneity and compactness of PSSP gels were improved by the addition of BSDF. In conclusion, BSDF can significantly improve the gel properties of pork salt-soluble proteins, making it promising for application in meat products processing.

Key words: bamboo shoot dietary fiber (BSDF), pork salt-soluble proteins, gel properties