FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (13): 36-39.doi: 10.7506/spkx1002-6630-201013009

• Basic Research • Previous Articles     Next Articles

Separate Effects of Konjac Glucomannan and Konjac Superabsorbent Polymer on Physical Properties of Recombinant Poultry Hams

CHEN Jie1,2，ZHANG Ke1，DU Jin-ping3，WU Yan3，WANG Lan3，WANG Chao1，NI Xue-wen1,*，JIANG Fa-tang1   

  1. 1. College of Biological Engineering, Hubei University of Technology, Wuhan 430068, China；2. Department of Bioengineering,
    College of Zhixing, Hubei University, Wuhan 430011, China；3. Hubei Academy of Agricultural Science, Wuhan 430064, China
  • Received:2009-12-30 Online:2010-07-01 Published:2010-12-29
  • Contact: NI Xue-wen E-mail:nixuewen@126.com

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Abstract:

Konjac glucomannan (KGM) and konjac superabsorbent polymer (KSAP, namely konjac glucomannan-acrylic acid copolymer) were added alone in recombinant poultry ham processing to deal with their effects on sensory quality, microstructure and texture of recombinant poultry hams. Sensory evaluation exhibited that the groups with added KGM or KSAP displayed a higher sensory index of recombinant poultry hams and a lower cooking loss when compared with the control group and the group with added phosphate. Scanning electron microscopic studies demonstrated an even and compact internal network structure in recombinant poultry hams and continuous embedding layers on the surface of meat. In addition, increased internal compactness and gel elasticity in recombinant poultry hams with added KGM or KSAP were observed through texture analysis. Moreover, separately added KGM and KSAP could also reduce the hardness, gumminess and chewiness of recombinant poultry hams.

Key words: KGM, KSAP, recombinant poultry ham, microstructure, texture

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