Evaluation of low-fat sausage containing desinewed lamb and konjac gel

Interactions between Chicken Salt-soluble Meat Proteins and Makgeolli Lees Fiber in Heat-induced Gels

“…These results agree with those reported by Choi et al (2011), in which the moisture content significantly increased with the addition of rice bran fiber to pork salt-soluble protein heat-induced gels. Similar results were obtained by Osburn and Keeton (2004) for a konjac gel matrix prepared with low-fat sausage emulsions. Increasing levels of konjac increased the moisture content because the addition of konjac was related with higher water holding capacities of the hydrocolloid gel.…”

“…DeFreitas et al (1997) observed that the salt-soluble meat protein gels with added carrageenan increased water retention, because higher water holding capacity gives improving binding capacity between the meat protein and water to salt-soluble meat protein gels. The water holding capacity of a hydrocolloid gel can be attributed to increasing moisture content with increasing levels of konjac (Osburn and Keeton, 2004). In general, the increased water holding capacity can be largely attributed to the total amount of solubilized myosin, since myosin is largely responsible (Choi et al, 2011; Nakayama and Sato, 1971), and heat-induced gel requires the association of myosin and actin chains, which produces a continuous three-dimensional network in which water is captured (Liu et al, 2008).…”

Effects of Konjac, Isolated Soy Protein, and Egg Albumin on Quality Properties of Semi-dried Chicken Jerky

“…Also, there were no differences in the sensorial tenderness property within the same humectants treatments except for samples containing 0.05 and 0.2% konjac. Osburn and Keeton (2004) reported that significant sensory differences were only slightly perceptible at different konjac gel levels in terms of the flavor, taste, and texture of cooked lamb, and Lin and Huang (2003) found that the addition of konjac/gellan gum mixed gel to reduced-fat frankfurters could not only increase the perception that the food was healthy but it also had comparable characteristics as the regular high-fat frankfurters. In addition, no significant difference was observed between the controls and humectant treatments except for the jerky containing konjac, the addition of egg albumin and ISP tended to improve the sensorial tenderness, juiciness, and overall acceptability.…”

Quality of low fat pork sausage containing milk-co-precipitate

“…Therefore, currently focus has been given to employ various approaches for the reduction of fat in the formulation of meat products with acceptable flavours and texture. Reduction of fat in comminuted meat products results in rubbery dry textured products with high shear force due to changes in hardness (Osburn and Keeton 2004). Thus, it is necessary to select appropriate fat replacers and optimize their concentrations to produce low fat meat products having better consumer acceptability and market value.…”