This paper explored the effects of konjac glucomannan (KGM) as a fat substitute on the quality and gel properties of Chinese-style sausage. Different amounts of KGM (0.5%, 1.0%, 1.5%, 2.0% and 2.5%) were added into sausages. The optimum addition amount of KGM was determined by measuring differences in cooking loss, fat content, protein content, and sensory evaluation between low-fat sausages and ordinary ones. Additionally, changes in the existence state and molecular conformation of myosin were analyzed to explore the effects of KGM on the gel properties. The results showed that the cooking loss and fat content of the samples reduced obviously, while the protein content increased by KGM. Sensory evaluation and overall acceptability indicated that the optimum addition amount of KGM was 1.5%. Moreover, KGM had significant effects on myosin gel formation. A stable and dense network structure was formed based on new hydrogen bonds formed between KGM and myosin. Therefore, when 1.5% KGM added, the structure was the most compact.
LI Xiaoyu
,
CAO Yingying
,
GENG Xueqing
,
LI Kun
,
XU Zihao
,
YANG Sen
,
YAO Ting
. Effects of konjac glucomannan (KGM) on quality and gel properties of Chinese-style sausage[J]. Food and Fermentation Industries, 2019
, 45(10)
: 72
-77
.
DOI: 10.13995/j.cnki.11-1802/ts.018934
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