Dietary Fiber Enrichment in Recombinant Meat

The MP was dissolved (0.6 mol/L NaCl,50 mmol/L NaH₂SO₄/Na₂HSO₄, pH 6.2) in the extract to adjust the protein concentration to 40 mg/mL. Different dietary fibers were added, respectively, homogenized at a low speed for 30 s by a homogenizer (FSH-2, Mengte, Changzhou, Jiangsu, China), and placed in a constant temperature water bath, which was gradually heated from room temperature to 75°C at a rate of 1°C/min and kept in the 75°C water bath for 10 min before being quickly removed and cooled in ice for 30 min, and finally stored overnight in a 4°C refrigerator for backup. All samples were equilibrated at room temperature for 30 min before testing.
According to the optimal proportion of the composite dietary fiber in the low-fat recombinant meat product obtained by the response surface method. Hull dietary fiber 1.40%, soybean hull dietary fiber 1.42%, inulin 3.24%, the experimental groups were divided into five groups: the control group (T0); added 6.06% chaff dietary fiber (T1); added 6.06% soybean hull dietary fiber (T2); added 6.06% inulin (T3); added 1.40% chaff dietary fiber +1.42% soybean hull dietary fiber +3.24 % inulin (T4).