关键词: 魔芋胶；可得然胶；脂肪氧化；微观结构；总体可接受度

Abstract: The effects of replacement of pork back fat at levels of 0% (group G1), 33% (group G2), 66% (group G3) and 100% (group G4) with konjac glucomannan-curdran gum (KGM-CUD) composite gels on the quality characteristics of emulsified pork sausages were explored by measuring cooking loss, color difference, water-holding capacity, texture characteristics and lipid oxidation as well as sensory evaluation. The results showed that 0.3% KGM-CUD composite gel with a KGM:CUD ratio of 8:2 (m/m) exhibited the best emulsification effect. Compared with group G1, the cooking loss of groups G2 and G3 was significantly reduced (P < 0.05), while there was no significant difference in water-holding capacity (P > 0.05); the redness value of group G2 was significantly increased (P < 0.05); the redness and hardness values of group G3 were significantly increased (P < 0.05). With increasing replacement ratio, the antioxidant capacity of emulsified sausage was gradually increased. There was no significant difference in the microstructure of groups G2 and G3 when compared with group G1, while there were obvious spaces in the microstructure of group G4, showing slightly decreased overall acceptability. These results showed that when 0.3% KGM-CUD composite gel (KGM:CUD = 8:2) was used to replace 66% fat in emulsified sausages, the nutritional value and product quality of emulsified sausages could be improved, and the storage period could be significantly extended simultaneously.

Key words: konjac glucomannan; curdran gum; fat oxidation; microstructure; overall acceptability