Journal
FOOD HYDROCOLLOIDS
Volume 30, Issue 1, Pages 351-357Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2012.06.015
Keywords
Fat analogue; Konjac gel; Mechanical properties; Rheology; Scanning electron microscopy; Chilling storage; Freezing/thawing
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Funding
- Ministerio de Ciencia y Tecnologia [CSD2007-00016]
- [AGL2008-04892-CO3-01/ALI]
- [AGL2010-19515/ALI]
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The paper reports a study of the physicochemical, rheological and microstructural properties of konjac gels (rehydratated without heat as a cold-set gel) for use as fat replacers in the formulation of reduced/low fat meat products as affected by chilled storage and freezing/thawing. The konjac gel (KG) showed high stability under chilling storage conditions. Water binding capacity (WBC) of KG ranged between 87 and 90%, with no changes (P > 0.05) during chilling storage. Texture profile analysis (TPA) parameters were not affected (P > 0.05) by chilling storage. The rheological behaviour and microstructure confirm the excellent chilling storage-stability of KGs. Freezing/thawing process strongly affected the KG characteristics, with a substantial decrease (P < 0.05) of WBC and increased (P < 0.05) hardness and chewiness, with major morphological changes; however, there were no appreciable changes attributable to frozen storage. The effects of freezing/thawing on fat analogue texture seems to be largely overcome by heating. (C) 2012 Elsevier Ltd. All rights reserved.
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