Effects of Konjac Gum and Guar Gum on the Eating Quality of Duck Blood Curd
SUN Yueping1, LI Peng1, SUN Jingxin1,*, WANG Baowei1, NIU Delan1, XU Mengshan1, ZHOU Xinghu2, HUANG Ming2, HAO Xiaojing3, WANG Shubai1, MENG Fansheng4, LI Guoyu5
1.College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; 2.Nanjing Huangjiaoshou Food Science and Technology Co. Ltd., Nanjing 210095, China; 3.Qingdao Institute of Animal Husbandry and Veterinary Medicine, Qingdao 266109, China; 4.College of Life Science, Linyi University, Linyi 276005, China; 5.Jiangsu Zhonghe Food Co. Ltd., Huai’an 211700, China
Abstract：The application of konjac gum and guar gum to improve the eating quality of duck blood curd was studied in this paper. Konjac gum and guar gum were added into fresh duck blood as stabilizers to make duck blood curd by 10 min coagulation followed by 90 ℃ water bath heating for 40 min. Centrifugal loss, cooking loss, syneresis rate, color, texture, sensory characteristics and other indicators were determined. The results showed that addition of konjac gum or guar gum reduced the centrifugal loss, cooking loss and sysneresis rate and simultaneously improved texture properties. Addition of 4.0 g/L of the mixture of konjac gum and guar gum at a ratio of 7: 3 (m/m) showed the best effect on the quality of duck blood curd. The brightness was significantly improved compared with the control group (P < 0.05). The hardness, springiness, gumminess and chewiness were also improved obviously. Sensory evaluation demonstrated that the cross-section of blood curd was smooth and uniform with only a few small pores and was reddish brown in color. In conclusion, the combined addition of konjac guar gum had a synergistic effect on improving the eating quality of duck blood curd.
孙月萍，李 鹏，孙京新，王宝维，牛德兰，许梦珊，周兴虎，黄 明，郝小静，王述柏，孟凡生，李国余. 魔芋胶和瓜尔豆胶对鸭血豆腐食用品质的影响[J]. 肉类研究, 2018, 32(6): 35-39.
SUN Yueping, LI Peng, SUN Jingxin, WANG Baowei, NIU Delan, XU Mengshan, ZHOU Xinghu, HUANG Ming, HAO Xiaojing, WANG Shubai, MENG Fansheng, LI Guoyu. Effects of Konjac Gum and Guar Gum on the Eating Quality of Duck Blood Curd. Meat Research, 2018, 32(6): 35-39.
2018, Vol. 32 
