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| 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 |
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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.
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2018, Vol. 32 
