关键词: 冷冻-解冻处理；魔芋葡甘聚糖；玉米醇溶蛋白；质构特性；复合猪肉糜

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.

Key words: freeze-thaw treatment; konjac glucomannan; zein; texture properties; minced pork