|
|
|
| Effects of Different Fat Replacers on Eating Quality and Digestive Characteristics of Pork Meatballs |
| ZHENG Xueke, CHEN Hui, LIU Haibo, WANG Qing, HU Xiao, ZHU Jing, LIU Xiong |
| 1. College of Food Science and Engineering, Xinyang Agriculture and Forestry University, Xinyang 464000, China; 2. College of Food Science, Southwest University, Chongqing 400715, China |
|
|
|
|
Abstract To find an effective fat replacer for improving the quality of meat products, the effects of konjac glucomannan (KGM) and sodium alginate (SA) gel on the eating quality and digestive characteristics of pork meatballs were explored. The results showed that KGM and SA gel had no adverse effect on the volatile flavor of meatballs. The hardness, cohesiveness, and chewability of meatballs gradually increased with the increase in KGM gel concentration, while the hardness and chewability of meatballs decreased with the increase in SA gel concentration. Neither of them significantly affected the elasticity of meatballs. KGM and SA gel could reduce the cooking loss, centrifugal loss, and fat digestibility of meatballs. KGM gel significantly inhibited the freeze-thaw syneresis of meatballs. Addition of KGM gel at 4% or SA gel at 9% significantly inhibited the starch hydrolysis of meatballs. The increase in SA gel concentration could reduce the protein digestibility of meatballs, while KGM gel had little effect on it.
|
|
|
|
|
|
|
|
|
|
|
2024, Vol. 38 
