Abstract: Low-calorie, low-fat and palatable meatballs were made from minced pork and modified konjac gel. The effects of preparation conditions of modified konjac gel and its amount added to meatballs on quality parameters of meatballs were studied. The best modified konjac gel was obtained by dispersion of 4 g/100 mL konjac flour, starch and protein in an aqueous solution adjusted to pH 10 and subsequent storage at 4 ℃ for 4 h. Meatballs with the addition of 50% modified konjac gel showed increased springiness and hardness and decreased water loss rate, revealed no change in quality characteristics after exposure to high temperatures, and had higher quality and better health benefits due to the presence of konjac rich in dietary fiber.

Key words: konjac, modified konjac gel, low-fat meatball, green food