Abstract:Excessive intake of animal fat is not good for health,and directly replacing fat with water or vegetable oil has limited effect and will cause the taste and texture of low-fat minced meat to deteriorate.To address these issues,the quality of low-fat minced meat products was improved by adding celery dietary fiber（CDF）.After adding CDF of different concentrations （0%,2%,4%,and 6%） and pre-emulsified sunflower seed oil to minced meat products,the fat content,emulsification stability,rheology,texture,color,and microstructure of the minced meat products were measured.The results showed that with the increase in CDF content,the fat content,total juice loss rate,water loss,and oil loss of minced meat products were significantly reduced （P<0.05）；the rheology showed that with the increase in dietary fiber content,the storage modulus G' of the minced meat increased significantly；the springiness and gumminess of low-fat minced meat products were significantly improved（P<0.05）,and the hardness of the system was significantly increased （P<0.05）；after adding CDF,the L* value and b* value of low-fat minced meat products increased,while the a* value decreased （P<0.05）；the microstructure diagram showed that adding an appropriate amount of dietary fiber could form a more compact,homogeneous,and stable three-dimensional network among the minced meat.Therefore,CDF improved the quality characteristics of low-fat minced meat products.