首页|Insight into the effects of coconut kernel fiber on the functional and microstructural properties of myofibrillar protein gel system
Insight into the effects of coconut kernel fiber on the functional and microstructural properties of myofibrillar protein gel system
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NSTL
Elsevier
Incorporation of coconut kernel fiber to the myofibrillar protein (MP) gel may enhance its properties with better uniqueness. Therefore, this study investigated the effects of coconut fiber on the water state, texture, rheological behavior and microstructural properties of the MP gel system. An increase in gel strength was induced by increasing the concentrations of coconut fiber compared to control (P < 0.05). Coconut fiber levels enhanced the gel-forming and generated a 3-dimensional gel matrix with higher values of G' and G ''. Increasing the concentration of coconut fiber from 0 to 1.5 g/100 g significantly improved the water holding capacity and the hardness of MP gel (P < 0.05). The micrographs images showed the evidence that coconut fiber was filled in the gel matrix and promoted a more homogeneous and stable structure. Overall, coconut kernel fiber could be a promising ingredient to improve the properties of MP gel and subsequently promote the development of healthier emulsion-type meat products with an increased proportion of unavailable carbohydrates.
NSTL
Elsevier
