Publications by authors named "Shuo-Meng Li"
Article Synopsis
- Tiger nut insoluble dietary fiber (TNF) at 1%-3% concentration enhances the water binding capacity and texture of low-fat meat emulsions, outperforming high-fat control samples.
- The improvements are linked to reduced fluidity of internal water in the gels and changes in the protein structure, leading to a stronger gel network.
- TNF also increases protein digestibility, indicating its potential as a fat substitute in healthier pork meat products with good quality and digestibility.
The behavior of resistant starch (RS) in meat matrix depends largely on its type. Hence, the comparative impacts of high amylose corn starch (RS2), retrograded starch (RS3), acetylated starch (RS4) and high amylose-lauric acid complex (RS5) on water-fat binding capacities, texture, color and microstructure of low-fat meat emulsions were investigated. Four types of RS improved water retention, emulsion stability, textural properties and brightness of low-fat meat emulsions, displaying even better potential than inulin (positive control).
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