References

• Asghar, A., Samejima, K., Yasui, T., & Henrickson, R. L. (1985). Functionality of muscle proteins in gelation mechanisms of structured meat products. Critical Reviews in Food Science & Nutrition, 22(1), 27–106. doi:10.1080/10408398509527408
   PubMed Web of Science ®Google Scholar
• Bengtsson, H., Montelius, C., & Tornberg, E. (2011). Heat-treated and homogenised potato pulp suspensions as additives in low-fat sausages. Meat Science, 88(1), 75–81. doi:10.1016/j.meatsci.2010.12.005
   PubMed Web of Science ®Google Scholar
• Bouraoui, M., Nakai, S., & Li-Chan, E. (1997). In situ investigation of protein structure in Pacific whiting surimi and gels using Raman spectroscopy. Food Research International, 30(1), 65–72. doi:10.1016/S0963-9969(97)00020-3
   Web of Science ®Google Scholar
• Byler, D. M., Brouillette, J. N., & Susi, H. (1986). Quantitative studies of protein structure by FT-IR spectral deconvolution and curve fitting. Spectroscopy, 1(3), 29–32.
   Google Scholar
• Carbonaro, M., & Nucara, A. (2010). Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared region. Amino Acids, 38(3), 679–690. doi:10.1007/s00726-009-0274-3
   PubMed Web of Science ®Google Scholar
• Cardoso, C., Mendes, R., & Nunes, M. L. (2007). Effect of transglutaminase and carrageenan on restructured fish products containing dietary fibres. International Journal of Food Science & Technology, 42(11), 1257–1264. doi:10.1111/j.1365-2621.2006.01231.x
   Web of Science ®Google Scholar
• Cardoso, C., Mendes, R., & Nunes, M. L. (2008). Development of a healthy low fat fish sausage containing dietary fibre. International Journal of Food Science & Technology, 43(2), 276–283. doi:10.1111/j.1365-2621.2006.01430.x
   Web of Science ®Google Scholar
• Cardoso, C., Mendes, R., Vaz-Pires, P., & Nunes, M. L. (2011). Production of high quality gels from sea bass: Effect of MTGase and dietary fibre. LWT, 44(5), 1282–1290. doi:10.1016/j.lwt.2010.12.024
   Web of Science ®Google Scholar
• Cardoso, C., Mendes, R., Vaz‐Pires, P., & Nunes, M. L. (2009). Effect of dietary fibre and MTGase on the quality of mackerel surimi gels. Journal of the Science of Food and Agriculture, 89(10), 1648–1658. doi:10.1002/jsfa.v89:10
   Web of Science ®Google Scholar
• Chen, H. H., Xu, S. Y., & Wang, Z. (2007). Interaction between flaxseed gum and meat protein. Journal of Food Engineering, 80(4), 1051–1059. doi:10.1016/j.jfoodeng.2006.08.017
   Web of Science ®Google Scholar
• Chen, X., Chen, C. G., Zhou, Y. Z., Li, P. J., Ma, F., Nishiumi, T., & Suzuki, A. (2014). Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan. Food Hydrocolloids, 40, 262–272. doi:10.1016/j.foodhyd.2014.03.018
   Web of Science ®Google Scholar
• Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., … Kim, C. J. (2011). Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system. Meat Science, 88(1), 59–66. doi:10.1016/j.meatsci.2010.12.003
   PubMed Web of Science ®Google Scholar
• Choi, Y. S., Kim, H. W., Hwang, K. E., Song, D. H., Choi, J. H., Lee, M. A., … Kim, C. J. (2014). Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees. Meat Science, 96(2), 892–900. doi:10.1016/j.meatsci.2013.08.033
   PubMed Web of Science ®Google Scholar
• Cruz, A. G., Cadena, R. S., Walter, E. H., Mortazavian, A. M., Granato, D., Faria, J. A., & Bolini, H. M. (2010). Sensory analysis: Relevance for prebiotic, probiotic, and synbiotic product development. Comprehensive Reviews in Food Science and Food Safety, 9(4), 358–373. doi:10.1111/j.1541-4337.2010.00115.x
   Web of Science ®Google Scholar
• Debusca, A., Tahergorabi, R., Beamer, S. K., Matak, K. E., & Jaczynski, J. (2014). Physicochemical properties of surimi gels fortified with dietary fiber. Food Chemistry, 148, 70–76. doi:10.1016/j.foodchem.2013.10.010
   PubMed Web of Science ®Google Scholar
• Debusca, A., Tahergorabi, R., Beamer, S. K., Partington, S., & Jaczynski, J. (2013). Interactions of dietary fibre and omega-3-rich oil with protein in surimi gels developed with salt substitute. Food Chemistry, 141(1), 201–208. doi:10.1016/j.foodchem.2013.02.111
   PubMed Web of Science ®Google Scholar
• DeFreitas, Z., Sebranek, J. G., Olson, D. G., & Carr, J. M. (1997). Carrageenan effects on salt soluble meat proteins in model systems. Journal of Food Science, 62(3), 539–543. doi:10.1111/jfds.1997.62.issue-3
   Web of Science ®Google Scholar
• Deng, Y., Rosenvold, K., Karlsson, A. H., Horn, P., Hedegaard, J., Steffensen, C. L., & Andersen, H. J. (2002). Relationship between thermal denaturation of porcine muscle proteins and water‐holding capacity. Journal of Food Science, 67(5), 1642–1647. doi:10.1111/jfds.2002.67.issue-5
   Web of Science ®Google Scholar
• Feng, M., Pan, L., Yang, X., Sun, J., Xu, X., & Zhou, G. (2018). Thermal gelling properties and mechanism of porcine myofibrillar protein containing flaxseed gum at different NaCl concentrations. LWT, 87, 361–367. doi:10.1016/j.lwt.2017.09.009
   Web of Science ®Google Scholar
• Gao, X. Q., Hao, X. Z., Xiong, G. Y., Ge, Q. F., Zhang, W. G., Zhou, G. H., & Yue, X. Y. (2016). Interaction between carrageenan/soy protein isolates and salt-soluble meat protein. Food and Bioproducts Processing, 100, 47–53. doi:10.1016/j.fbp.2016.06.014
   Web of Science ®Google Scholar
• Gao, X. -Q., Kang, Z. -L., Zhang, W. -G., Li, Y. -P., & Zhou, G. -H. (2015). Combination of κ-carrageenan and soy protein isolate effects on functional properties of chopped low-fat pork batters during heat-induced gelation. Food and Bioprocess Technology, 8(7), 1524–1531. doi:10.1007/s11947-015-1516-x
   Web of Science ®Google Scholar
• Gibis, M., Schuh, V., & Weiss, J. (2015). Effects of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef patties. Food Hydrocolloids, 45, 236–246. doi:10.1016/j.foodhyd.2014.11.021
   Web of Science ®Google Scholar
• Gornall, A. G., Bardawill, C. J., & David, M. M. (1949). Determination of serum proteins by means of the biuret reaction. Journal of Biological Chemistry, 177(2), 751–766.
   PubMed Web of Science ®Google Scholar
• Ham, Y. K., Hwang, K. E., Kim, H. W., Song, D. H., Kim, Y. J., Choi, Y. S., & Kim, C. J. (2016). Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages. International Journal of Food Science & Technology, 51(1), 96–104. doi:10.1111/ijfs.12960
   Web of Science ®Google Scholar
• Han, M., & Bertram, H. C. (2017). Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system. Meat Science, 133, 159–165. doi:10.1016/j.meatsci.2017.07.001
   PubMed Web of Science ®Google Scholar
• Han, M., Clausen, M. P., Christensen, M., Vossen, E., Van Hecke, T., & Bertram, H. C. (2018). Enhancing the health potential of processed meat: The effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix. Food & Function, 9(7), 4017–4027. doi:10.1039/C8FO00835C
   PubMed Web of Science ®Google Scholar
• Hayakawa, T., Yoshida, Y., Yasui, M., Ito, T., Iwasaki, T., Wakamatsu, J., … Nishimura, T. (2012). Heat-induced gelation of myosin in a low ionic strength solution containing L-histidine. Meat Science, 90(1), 77–80. doi:10.1016/j.meatsci.2011.06.002
   PubMed Web of Science ®Google Scholar
• Hu, X., Zhao, M., Sun, W., Zhao, G., & Ren, J. (2011). Effects of microfluidization treatment and transglutaminase cross-linking on physicochemical, functional, and conformational properties of peanut protein isolate. Journal of Agricultural and Food Chemistry, 59(16), 8886–8894. doi:10.1021/jf201781z
   PubMed Web of Science ®Google Scholar
• Kehlet, U., Pagter, M., Aaslyng, M. D., & Raben, A. (2017). Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre Effects on sensory quality and subjective appetite sensations. Meat Science, 125, 66–75. doi:10.1016/j.meatsci.2016.11.007
   PubMed Web of Science ®Google Scholar
• Laemmli, V. K. (1970). Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 227, 680–685. doi:10.1038/227680a0
   PubMed Web of Science ®Google Scholar
• Li, K., Liu, J. Y., Fu, L., Zhao, Y. Y., & Bai, Y. H. (2019). Comparative study of thermal gelation properties and molecular forces of actomyosin extracted from normal and pale, soft and exudative-like chicken breast meat. Asian-Australasian Journal of Animal Sciences, 32(5), 721–733. doi:10.5713/ajas.18.0389
   PubMed Web of Science ®Google Scholar
• Liu, R., Zhao, S. M., Xie, B. J., & Xiong, S. B. (2011). Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties. Food Hydrocolloids, 25(5), 898–906. doi:10.1016/j.foodhyd.2010.08.016
   Web of Science ®Google Scholar
• Liu, W. Y., Feng, M. Q., Wang, M., Wang, P., Sun, J., Xu, X. L., & Zhou, G. H. (2018). Influence of flaxseed gum and NaCl concentrations on the stability of oil-in-water emulsions. Food Hydrocolloids, 79, 371–381. doi:10.1016/j.foodhyd.2018.01.010
   Web of Science ®Google Scholar
• Lõrinczy, D., & Belágyi, J. (1995). Effects of nucleotide on skeletal muscle myosin unfolding in myofibrils by DSC. Biochemical and Biophysical Research Communications, 217(2), 592–598. doi:10.1006/bbrc.1995.2816
   PubMed Web of Science ®Google Scholar
• Ma, F., Chen, C., Sun, G., Wang, W., Fang, H., & Han, Z. (2012). Effects of high pressure and CaCl2 on properties of salt-soluble meat protein gels containing locust bean gum. Innovative Food Science & Emerging Technologies, 14, 31–37. doi:10.1016/j.ifset.2011.12.001
   Web of Science ®Google Scholar
• Ma, F., Chen, C., Zheng, L., Zhou, C., Cai, K., & Han, Z. (2013). Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenan. Meat Science, 95(1), 22–26. doi:10.1016/j.meatsci.2013.04.025
   PubMed Web of Science ®Google Scholar
• Margossian, S. S., & Lowey, S. (1982). Preparation of myosin and its subfragments from rabbit skeletal muscle. Methods in Enzymology, 85, 55–71. doi:10.1016/0076-6879(82)85009-x
   PubMed Web of Science ®Google Scholar
• Nagai, T., Kurata, M., Nakamura, T., Ito, T., Fujiki, K., Nakao, M., & Yano, T. (1999). Properties of myofibrillar protein from Japanese stingfish (Sebastes inermis) dorsal muscle. Food Research International, 32(6), 401–405. doi:10.1016/S0963-9969(99)00091-5
   Web of Science ®Google Scholar
• Niu, H., Xia, X., Wang, C., Kong, B., & Liu, Q. (2018). Thermal stability and gel quality of myofibrillar protein as affected by soy protein isolates subjected to an acidic pH and mild heating. Food Chemistry, 242, 188–195. doi:10.1016/j.foodchem.2017.09.055
   PubMed Web of Science ®Google Scholar
• Pighin, D. G., Sancho, A. M., & Gonzalez, C. B. (2008). Effect of salt addition on the thermal behavior of proteins of bovine meat from Argentina. Meat Science, 79(3), 549–556. doi:10.1016/j.meatsci.2007.12.011
   PubMed Web of Science ®Google Scholar
• Samejima, K., Yamauchi, H., Asghar, A., & Yasui, T. (1984). Role of myosin heavy chains from rabbit skeletal muscle in the heat-induced gelation mechanism. Agricultural and Biological Chemistry, 48(9), 2225–2232.
   Web of Science ®Google Scholar
• Sánchez-Alonso, I., Haji-Maleki, R., & Borderias, A. J. (2007). Wheat fiber as a functional ingredient in restructured fish products. Food Chemistry, 100(3), 1037–1043. doi:10.1016/j.foodchem.2005.09.090
   Web of Science ®Google Scholar
• Sánchez-González, I., Rodríguez-Casado, A., Careche, M., & Carmona, P. (2009). Raman analysis of surimi gelation by addition of wheat dietary fibre. Food Chemistry, 112(1), 162–168. doi:10.1016/j.foodchem.2008.05.054
   Web of Science ®Google Scholar
• Sinthusamran, S., Benjakul, S., Swedlund, P. J., & Hemar, Y. (2017). Physical and rheological properties of fish gelatin gel as influenced by κ-carrageenan. Food Bioscience, 20, 88–95. doi:10.1016/j.fbio.2017.09.001
   Web of Science ®Google Scholar
• Sun, J., Wu, Z., Xu, X., & Li, P. (2012). Effect of peanut protein isolate on functional properties of chicken salt-soluble proteins from breast and thigh muscles during heat-induced gelation. Meat Science, 91(1), 88–92. doi:10.1016/j.meatsci.2011.12.010
   PubMed Web of Science ®Google Scholar
• Wang, S. F., Smith, D. M., & Steffe, J. F. (1990). Effect of pH on the dynamic rheological properties of chicken breast salt-soluble proteins during heat-induced gelation. Poultry Science, 69(12), 2220–2227. doi:10.3382/ps.0692220
   Web of Science ®Google Scholar
• Wang, Z. J., Liang, J., Jiang, L. Z., Li, Y., Wang, J., Zhang, H., Li, D., Han, F. F., Li, Q. H., Wang, R., Qi, B. K., & Sui, X. D. (2015). Effect of the interaction between myofibrillar protein and heat-induced soy protein isolates on gel properties. CyTA - Journal of Food, 13(4), 527–534.
   Web of Science ®Google Scholar
• Wu, C., Li, L., Zhong, Q., Cai, R., Wang, P., Xu, X., … Yin, T. (2019). Myofibrillar protein–Curcumin nanocomplexes prepared at different ionic strengths to improve oxidative stability of marinated chicken meat products. LWT, 99, 69–76. doi:10.1016/j.lwt.2018.09.024
   Web of Science ®Google Scholar
• Yao, J., Zhou, Y., Chen, X., Ma, F., Li, P., & Chen, C. (2017). Effect of sodium alginate with three molecular weight forms on the water holding capacity of chicken breast myosin gel. Food Chemistry, 239, 1134–1142. doi:10.1016/j.foodchem.2017.07.027
   PubMed Web of Science ®Google Scholar
• Yu, X., Liu, K., Yu, X., Wu, D., & He, Y. (2012). Application of mid-infrared spectroscopy for determination of insoluble dietary fiber content in moso bamboo shoot. Sensor Letters, 10(1–2), 600–607. doi:10.1166/sl.2012.1825
   Google Scholar
• Zeng, H., Chen, J., Zhai, J., Wang, H., Xia, W., & Xiong, Y. L. (2016). Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber. LWT, 73, 425–431. doi:10.1016/j.lwt.2016.06.052
   Web of Science ®Google Scholar
• Zhang, H., Zhang, Y., Wang, X., Xiang, Q., Bai, Y., Li, S., & Yang, L. (2017). Effects of bamboo shoot dietary fiber on mechanical properties, moisture distribution, and microstructure of frozen dough. Journal of Chemistry, 2017(3), 1–7. doi:10.1155/2017/4513410
   Google Scholar
• Zhang, L., Xue, Y., Xu, J., Li, Z., & Xue, C. (2013). Effects of high-temperature treatment (⩾ 100° C) on Alaska Pollock (Theragra chalcogramma) surimi gels. Journal of Food Engineering, 115(1), 115–120. doi:10.1016/j.jfoodeng.2012.10.006
   Web of Science ®Google Scholar
• Zhang, W., Naveena, B. M., Jo, C., Sakata, R., Zhou, G., Banerjee, R., & Nishiumi, T. (2017). Technological demands of meat processing–An Asian perspective. Meat Science, 132, 35–44. doi:10.1016/j.meatsci.2017.05.008
   PubMed Web of Science ®Google Scholar
• Zhang, X., Wang, W., Wang, Y., Wang, Y., Wang, X., Gao, G., … Liu, A. (2018). Effects of nanofiber cellulose on functional properties of heat-induced chicken salt-soluble meat protein gel enhanced with microbial transglutaminase. Food Hydrocolloids, 84, 1–8. doi:10.1016/j.foodhyd.2018.05.046
   Web of Science ®Google Scholar
• Zhao, Y., Zhou, G., & Zhang, W. (2019). Effects of regenerated cellulose fiber on the characteristics of myofibrillar protein gels. Carbohydrate Polymers, 209, 276–281. doi:10.1016/j.carbpol.2019.01.042
   PubMed Web of Science ®Google Scholar
• Zheng, J., Wu, J., Dai, Y., Kan, J., & Zhang, F. (2017). Influence of bamboo shoot dietary fiber on the rheological and textural properties of milk pudding. LWT, 84, 364–369. doi:10.1016/j.lwt.2017.05.051
   Web of Science ®Google Scholar
• Zhou, Y., & Yang, H. (2019). Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method. Food Chemistry, 277, 327–335. doi:10.1016/j.foodchem.2018.10.110
   PubMed Web of Science ®Google Scholar
• Zhuang, X., Han, M., Bai, Y., Liu, Y., Xing, L., Xu, X. L., & Zhou, G. H. (2018). Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber. Food Hydrocolloids, 74, 219–226. doi:10.1016/j.foodhyd.2017.08.015
   Web of Science ®Google Scholar
• Zhuang, X., Han, M., Kang, Z. L., Wang, K., Bai, Y., Xu, X. L., & Zhou, G. H. (2016). Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure. Meat Science, 113, 107–115. doi:10.1016/j.meatsci.2015.11.007
   PubMed Web of Science ®Google Scholar
• Zhuang, X., Jiang, X., Han, M., Kang, Z. L., Zhao, L., Xu, X. L., & Zhou, G. H. (2016). Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels. Food Hydrocolloids, 57, 253–261. doi:10.1016/j.foodhyd.2016.01.029
   Web of Science ®Google Scholar
• Zhuang, X., Zhang, W., Liu, R., Liu, Y., Xing, L., Han, M., … Zhou, G. H. (2017). Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber. Food Research International, 100, 586–594. doi:10.1016/j.foodres.2017.07.063
   PubMed Web of Science ®Google Scholar