Evaluation of konjac gels as fat substitutes in meat "emulsion" products /
20%). Each treatment combination was manufactured using a 65
| Main Author: | |
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| Format: | Thesis eBook |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1996.
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| Subjects: | |
| Online Access: | Link to OAKTrust copy |
| Summary: | 20%). Each treatment combination was manufactured using a 65 30% fat control (30C) during heat processing. All konjac 30C. Based on torsion analysis, 30C was texturally similar 65MB treatments. However, rigidity or stiffness (shear and 70% meat block (65MB and 70MB, respectively), and and pH was lower in 3C (6.02) and higher in KS20 (6.15). No at the retail level. Protein and fat contents, expressed be comparable to other low-fat products currently available compared to 3 or 30% fat controls formulated from the same contributed positively to low-fat bologna formulations and could serve as fat mimics to reduce the caloric density of differences were observed in true shear stress, true shear different compositionally, texturally and color-wise from For most textural traits, KS and KC were similar, but KC from the konjac/starch or konjac/carrageenan gels tested into low-fat (3%) bologna formulations at two levels (10 and KC20 than all other treatments. In general, low-fat 70 MB Konjac/Carrageenan, KC, Nutricol[] GP 624) were incorporated meat base. Comparisons of konjac 65MB treatments were made mechanically deboned turkey meat. Fat replacements derived modulus, G) and sensory panel fracturability were less for more easily deformed than 3C. Bologna containing either KS not different among 65MB treatments. Percent moisture was nutritional labeling requirements for low-fat bologna and to only with the 3% fat control (3C) due to "fatting out" of the or KC was similar to 3C for most traits evaluated, but quite processed meat products. samples (3C and konjac treatments) as evaluated by torsion similar to low-fat turkey bologna manufactured with slightly higher in KC20 (65MB) in comparison to 3C and KS20, springier, more cohesive and harder to fracture than 30C. strain, and texture profile analysis (TPA) parameters among tended to be slightly softer, less springy, less hard and test, TPA, and sensory panel were harder, more rigid, to commercial beef bologna while konjac treatments were more treatments were formulated to contain 3% fat to meet USDA Two konjac types (Konjac/Starch, KS, Nutricol[] GP 440; water, bound water, water activity (aw), and cook yield were |
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| Item Description: | "Major subject: Food Science and Technology". Vita. |
| Physical Description: | xv, 119 leaves : illustrations ; 28 cm. Also available online. Issued also on microfiche from Lange Micrographics. |
| Bibliography: | Includes bibliographical references. |