Konjac glucomannan, also known as konjac glucomannan (konjac glucomannan) and konjac glucomannan (KGM), is a hydrogel polysaccharide extracted from the underground tuber of perennial Arisaema konjac. Its main ingredient is glucomannan. Konjac gum is a natural food additive, which can be used as thickener and stabilizer in cold drinks, solid drinks, seasoning powder and soup powder; It can also be added to noodles, dumpling skins, meatballs, ham sausage and pastries as a binder to enhance muscle strength and keep food fresh; It can also be used to make bionic food and food preservative film.
Konjac gum is a soluble dietary fiber with high viscosity. Even if a small amount is added to food, it can provide a certain amount of high-quality dietary fiber, making the dietary fiber structure of human body more reasonable. Therefore, konjac gum has been successfully applied to food production to replace fat. Because konjac gum has high water absorption expansion coefficient, it can form a unique and stable water holding network structure in products. Therefore, adding konjac gum instead of fat and sugar in meat products, dairy products and ice cream can effectively reduce the content of fat and sugar. It has great application value in the field of low-fat and low sugar foods.
Reduce fat and improve taste
Adding an appropriate amount of konjac gum to low-fat meat products can reduce fat and improve taste. However, konjac has a special fishy smell. If it is added too much, it will affect the smell of meat products. Therefore, it is necessary to control its addition amount. As the molecular weight of konjac gum decreased, its elastic modulus and viscosity modulus decreased, forming a more elastic and viscous konjac gum. Konjac gum showed good stability during cold storage or frozen storage.
Studies have shown that konjac gum, as a fat substitute, is very stable in low-fat meat products under cold storage conditions. And there is no change during refrigeration; The rheology and microstructure of konjac gum can also prove that konjac gum has good cold storage stability; And frozen storage has no significant effect on the characteristics of konjac gum.
Sausage is one of the most common low-fat meat products in the market. In addition to color, aroma and taste, its texture is also an extremely important property. The glycan network formed by KGM can improve the texture of substances and make them elastic, and the hydrophilic groups in KGM molecular structure can bind water molecules and prevent the loss of water. Therefore, adding konjac gum to sausage can improve the elasticity and toughness of sausage.
Some researchers used konjac gum to replace animal fat and added it to fermented dry sausage to study the effect of konjac gum on the quality of sausage. The results showed that the weight of sausage was reduced, the pH and water holding capacity were affected by the decrease of fat content and processing time, and the increase of konjac gum could reduce the caloric value by 24.5%. With the decrease of fat content, the hardness and chewability increased and the adhesion decreased, but they were within an acceptable range.
Meatball is also a very common low-fat meat product in the market. Hu Xiaofang and other researchers cut pork, add ingredients, and add konjac gum before making meatballs. The results show that adding konjac gum in the formula of pork balls can not only reduce fat content and improve dietary fiber content, but also have ideal sensory characteristics.
Modified konjac gum has a wide range of applications
KGM itself has strong water absorption and is easy to swell in water, but the rheology and stability of the formed sol are poor, which limits its application field. Therefore, konjac gum is modified to make it more widely used.
Application of konjac gum in low fat meat products by physical modification
Application of konjac gum and other food gums in low-fat meat products in the form of compound. Hydrocolloid has the function of water retention and emulsification in meat products. The use of compound gum can reduce the amount of colloid, reduce the production cost, and improve the performance of monomer gum. Therefore, it has a broader application prospect. Konjac gum can be used as a fat substitute in low-fat meat products.
Konjac gum has good synergistic effect with xanthan gum, konjac glucomannan and carrageenan. The compound solution can form thermo reversible elastic gel. The gel strength of konjac gum and xanthan gum increases with the increase of gel concentration and gel time, but decreases with the increase of metal ion concentration. The adhesive strength of the compound glue formed by konjac glucomannan and carrageenan increases with the increase of gel concentration. Proper storage temperature and time can maintain the gel strength of the gel.
Zhang Ke and other researchers processed western style enema with pork and duck as raw materials. After the raw meat was mixed, compound gum (konjac gum, xanthan gum and carrageenan) was added before molding to study the influence of its addition amount on the three indexes of comprehensive hardness, elasticity and cohesion of product texture characteristics. The results showed that the texture characteristics of western style enema were better than monomer gum with the same addition level.
Wang Zhengrong and others studied the effect of konjac compound gum on the sensory characteristics and quality of western style salted ham. The sensory score of western style salted ham made of konjac compound gum is higher than that made of single konjac gum, with low cooking loss rate and low volatile base nitrogen content, which is similar to that of high-fat reference.
The application of konjac gum and high-quality oil as a composite fat substitute in low-fat meat products. The mixture of fat substitutes of different substrates combined in a certain proportion to make them play a synergistic role in fat substitution is called composite fat substitute. Konjac gum can be combined with high-quality oil and fat to synthesize composite fat substitutes for low-fat meat products. Vegetable oil is a functional fat substitute. In meat processing, it can not only reduce the total content of saturated fatty acids in meat products, but also increase the content of monounsaturated fatty acids and polyunsaturated fatty acids. The combination of konjac gum and vegetable oil can optimize the quality of fat in meat products, significantly reduce the content of cholesterol and saturated fatty acids in meat products, increase the proportion of unsaturated fatty acids, and improve the stability of products.
When the researchers replaced the fat in fresh mutton sausage with konjac gum, the shelf life and biogenic amine content of sausage during cold storage were not affected by fat substitutes.
The researchers used konjac gum combined with health oil (olive oil, flaxseed oil, fish oil) as a fat substitute to add frankfurter sausage. The results showed that the fat content in sausage was reduced, α- The content of functional fatty acids such as linolenic acid (ALA) has been increased.
Application of konjac gum in low fat meat products by chemical modification
Amorphophallus konjac gel deacetylated modification in low-fat meat products can form thermo reversible gel and heat irreversible gel under different conditions by using konjac glucomannan. Under non alkaline conditions, thermo reversible gel was formed. Under the condition of alkaline or high concentration salt solution, deacetylation reaction occurs under the action of gelling agent, forming a kind of heat irreversible elastic gel, which is called konjac gel, that is modified konjac gum. Modified konjac gum can crosslink with myosin in meat and play a bonding role in the production of meat products, so as to improve the structure and taste of meat products.
Tang Dan and other researchers added konjac gum powder to the aqueous solution to obtain the modified konjac gum. The pickled meat pieces were put into the meat grinder and broken into minced meat. Then the modified konjac gum was added into minced meat, stirred and mixed with a stirrer to form. The results showed that the addition of modified konjac gum could improve the elasticity of meatballs and reduce the water loss rate. The quality remained unchanged after high temperature heating. The meatballs also contained dietary fiber konjac gum.
Konjac gum graft copolymerization modification in low-fat meat products, the thickening and water absorption of konjac gum can prevent the water and oil separation of meat products and improve the adhesion of meat products; The combination of emulsification and chopping and mixing in the recombination process can improve the adhesion between muscle protein dissolved in minced meat products and minced meat.
Chen Jie and other researchers added KGM and its derivative KSAP to poultry reconstituted (duck and goose) ham. The sensory evaluation results showed that the sensory characteristics of reconstituted ham were improved, the analysis of surface oil and water was reduced, and it was conducive to the fusion of poultry; The compactness of the tissue was enhanced, the hardness, adhesion and chewability were reduced, and the elasticity was improved.
When producing low-fat meat products, we should not only reduce the fat content and cost on the basis of ensuring the quality of meat products, but also strictly control the addition amount of konjac gum, so as to produce products that meet the needs of consumers. With the change of people's consumption concept of meat products from "quantity" to "quality", it is a healthier development trend to reduce the fat of high-fat meat products. Therefore, konjac gum will be more widely used in low-fat meat products.
How to mix konjac gum with other hydrophilic colloids
2018 09/12