Effect Of Konjac Glucomannan And Its Derivatives On Properties Of Restructured Prouducts

In this research, KGM and KSAP were added to the restructured waterfowl flesh ham sausage, and the influence of KGM and KSAP on water-retention, mechanical properties, improvement of structure, and effect on storage quality were studied by the methods of water-retention analysis, texture analysis, sensory evaluation, image analysis and so on. The following results were achieved.1. Water-retention experiment data expressed, compared with control sausage and phosphate-added sausage, KGM and KSAP effectively lowered Cooking Loss (CL). CL decreased gradually with increased amount of KGM or KSAP; but when added more than 1%, the change of CL was not significant(P>0.05).0.3% dosage of the KGM or KSAP significantly reduced the CL in duck-pork ham sausage(P<0.05); when KGM added amount of 0.5%, KSAP of 0.3%, CL was significantly lower(P<0.05) in goose-pork ham. The WHC values of ham sausage added KGM or KSAP were higher than the control group and phosphate-added group; KGM and KSAP individually added or added with phosphate improved the WHC.2. Texture analysis indicated KGM and KSAP increased the internal consistency and modulated gel properties of restructured ham sausage. By regression analysis, Correspondence of gel elasticity and amount of KGM significantly fitted Cubic models (P<0.05). Texture profile analysis indicated KGM and KSAP lowed the hardness, gumminess and chewiness values and improved springiness and adhesiveness. The sausage hardness declined significantly with KGM and KSAP added(P<0.05).3. Sensory evaluation showed that KGM and KSAP made a better ham appearance and a more even and compact slice. By contrast, water and fat sequestered dramaticlly from the hams without additives. The sausage containing KGM or KSAP had a higher bulk density indicated a more compact structure which maintained more fat and water. KGM and KSAP increased the L* value and b* value, reduced a* value, but not significantly(P>0.05). SEM test demonstrated that an even and compact internal network structure was found. Continuous embedding gel layer was formed on the surface of muscle.4. The ham sausages added KGM or KSAP had lower Purge Loss value than control during storage. Moisture content of ham sausages added KGM or KSAP was not significantly decreased during 43-day stored period(P>0.05). Decline in water activity significantly appeared later benefitted by KGM and KSAP. KGM and KSAP slowed the growth of hardness and chewiness values caused by water loss from the product during storage.