Use of carrageenan and konjac flour gel in low-fat restructured pork nuggets

Berry, B. W.; Bigner, M.E.

doi:10.1016/0963-9969(96)00019-1

Cited by 23 publications

(17 citation statements)

References 11 publications

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“…Konjac flour has been reported to synergistically interact with certain gums (Tye 1991; Berry and Binger 1996; Chin and others 1998) in different types of meat products. Lin and Huang (2003) reported acceptable sensory traits of reduced‐fat frankfurters formulated with konjac–gellan gum mixed gels.…”

Section: Introductionmentioning

confidence: 99%

“…Lin and Huang (2003) reported acceptable sensory traits of reduced-fat frankfurters formulated with konjac-gellan gum mixed gels. On the other hand, combined iotacarrageenan and konjac gel did not improve the sensory traits of lowfat (8% to 9%) pork nuggets (Berry and Binger 1996). Starches from cereal grains are commonly used in sausage products as binders or extenders because of their low price and functional properties such as water absorption and meat particle adhesion (Pearson and Gillett 1996).…”

Section: Introductionmentioning

confidence: 99%

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Quality of Reduced‐Fat Frankfurter Modified by Konjac–Starch Mixed Gels

Kao¹

2006

Journal of Food Science

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Konjac–potato starch mixed gels were incorporated into reduced‐fat (18%) frankfurters and compared with reduced‐fat (18% fat, C18) and high‐fat (28% fat, C28) controls for textural, sensory properties, and storage stability. At the same konjac concentration, increasing starch level resulted in lower G′ (storage modulus) and G″ (loss modulus) of the konjac–potato starch mixtures leading to more elastic‐mixed gels. No differences in textural hardness among gel‐added treatments were noticed. C28 had the lowest sensory firmness and highest juiciness scores. C18 and gel‐added treatments had similar juiciness and firmness scores, and all treatments did not differ in overall acceptability.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Quality of Reduced‐Fat Frankfurter Modified by Konjac–Starch Mixed Gels

Kao¹

2006

Journal of Food Science

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“…Several studies have evaluated the effect of fat levels on the physicochemical and sensory properties of ground beef products (Troutt and others 1992b;Berry 1993Berry , 1994Berry , 1998Dreeling and others 2002;Suman and Sharma 2003) and ground pork products (Keeton 1983;Berry and Bigner 1996;Bigner and Berry 1997). Generally, differences in fat levels of ground meat products have affected the quality of cooked products.…”

Section: Introductionmentioning

confidence: 99%

Microwave Cooking Properties of Ground Pork Patties as Affected by Various Fat Levels

Jeong

Lee

Paik

et al. 2004

Journal of Food Science

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Ground pork patties were processed from pork hams to achieve fat levels of 5%, 10%, 15%, 20%, and 25%. Each patty was cooked in a microwave oven to 75°C from a thawed state. As fat levels increased, cooking time decreased. Total cooking loss and drip loss were highest for 25% fat patties and lowest for 5% fat patties. High-fat patties (20% and 25%) had greater reductions in dia than did 5% to 15% fat patties, but had less change in patty thickness. Shear force values decreased as fat levels increased. Visual evaluations also indicated a greater presence of air pockets in high-fat patties. In raw patties, low-fat samples were darker (had lower L* values) and were redder (had higher a* values) than patties with more fat. However, these differences were relatively smaller when the patties were cooked. As fat levels increased, flavor, tenderness, juiciness, and oiliness ratings increased. These differences were not as apparent when comparing among low-fat patties or high-fat patties.

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“…Barbut and Mittal (1996) reported that moisture loss, during cooking, was reduced from 10 to 6 g/ 100 g when 0.35 g/100 g carboxymethylcellulose was added to low-fat pork/beef frankfurters. Berry and Bigner (1996) also reported that adding 1.5 g/100 g salt with 0.38 g/100 g iota carrageenan improved cooking yields, juiciness and tenderness scores of partially cooked nuggets compared with an all-pork nugget produced without the gum and salt.…”

Section: Cook Loss From Lean Chicken Battersmentioning

confidence: 93%