@article{LAI2023, 
author = {Rui LAI and Jie LIU and Yawei LIU},
title = {Effect of Frozen-Thawed Konjac Glucomannan-Zein Composite Gels on the Quality of Minced Pork},
year = {2023},
journal = {Food Science},
volume = {44},
number = {10},
pages = {100-105},
keywords = {freeze-thaw treatment, konjac glucomannan, zein, texture properties, minced pork},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20220804-049},
doi = {10.7506/spkx1002-6630-20220804-049},
abstract = {This work investigated the feasibility of partially replacing minced pork with frozen-thawed konjac glucomannan (KGM)-zein composite gels. The effects of adding different levels (20%, 40%, 60%, and 80%) of frozen-thawed composite gels with different ratios between KGM and zein (8:1, 2:1, 1:2, and 1:8) to minced pork on its color, texture properties, and water-holding capacity (WHC) were studied. The results showed that the color, hardness, and springiness of minced pork with 20% frozen-thawed composite gels were not significantly different from those of pure minced pork, and the addition of frozen-thawed composite gels significantly enhanced the WHC. Changing the ratio of KGM to zein had no significant effect on the hardness, springiness or WHC of minced pork with 20% frozen-thawed composite gels. Therefore, the frozen-thawed composite gels have potential to partially replace minced pork in the preparation of low-fat meat products.}
}