Food and Fermentation Industries >

2022 , Vol. 48 >Issue 1: 146 - 152

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027941

Optimization of meat jelly properties from donkey skull by konjac gum/carrageenan mixtures

  • SUN Zekun ,
  • XIE Yunfei ,
  • YU Hang ,
  • YANG Fangwei ,
  • YAO Weirong
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  • (School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

Received date: 2021-05-10

  Revised date: 2021-06-02

  Online published: 2022-01-27

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Abstract

The effect of konjac gum/carrageenan mixtures at different mass ratios, different NaCl and sucrose concentrations on the gel properties of meat jelly from donkey skull were studied by water holding capacity (WHC), texture, rheology and sensory score. The results showed that when the carrageenan played a leading role in the compound glue, the gel properties of the meat jelly could be improved. When the konjac gum/carrageenan mass ratio was 1∶4, the viscoelasticity, hardness and chewiness of the system were the best. Therefore, it is feasible to improve the quality of the meat jelly by adding konjac gum/carrageenan compound. Furthermore, adding NaCl or sucrose to the above system caused significant changes in the gel properties of the system. A moderate dose of NaCl could contribute to the WHC and texture characteristics of the jelly, while sucrose will weaken the gel structure and reduce the sensory quality of the product. Considering texture and sensory quality, adding 0.2 g/100 g NaCl to the meat jelly with 1.0 g/100 g compound gum (the mass ratio of konjac gum/carrageenan is 1∶4) could get a better product. When the sucrose addition amount was 4.0 g/100 g, the sweetness was appropriate.

Key words： meat jelly from donkey skull; carrageenan; konjac gum; gelling property

Cite this article

SUN Zekun , XIE Yunfei , YU Hang , YANG Fangwei , YAO Weirong . Optimization of meat jelly properties from donkey skull by konjac gum/carrageenan mixtures[J]. Food and Fermentation Industries, 2022 , 48(1) : 146 -152 . DOI: 10.13995/j.cnki.11-1802/ts.027941

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