Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly

Abstract

In this study, we examined the effects of various hydrocolloid (alginate, carrageenan, and konjac) treatments on the quality characteristics of cold-cut duck meat jelly. Seven different types of cold-cut duck meat jelly were prepared: control, without hydrocolloids; T1, 0.5% alginate; T2, 0.5% carrageenan; T3, 0.5% konjac; T4, 0.25% alginate + 0.25% carrageenan; T5, 0.25% carrageen + 0.25% konjac; and T6, 0.25% alginate + 0.25% konjac. The pH and moisture content of the cold-cut duck meat jelly with hydrocolloids was higher (p < 0.05) than that of the control. The highest lightness value was recorded for T4 and T6 (p < 0.05), and the hardness was lower (p < 0.05) in the meat jelly with hydrocolloids than in the control, except for T2 and T5. The springiness of the meat jelly was the highest (p < 0.05) in T1 and T4. The onset, peak, and end temperatures were the lowest (p < 0.05) in the control. The highest appearance score of the meat jelly was observed in T6, and its overall acceptability was higher (p < 0.05) than that of the control, indicating that, of all the treatments, 0.25% alginate + 0.25% konjac yielded the most desirable results. Thus, the combined use of duck skin and gelatin with alginate and konjac is potentially applicable for the development of new cold-cut duck meat products.

Diversified Techniques for Restructuring Meat Protein-Derived Products and Analogues

“…Verbeken et al [ 90 ] observed that the restructured meat products added carrageenan and, indeed, formed a three-dimensional gel network via confocal microscopy, which is consistent with the results of rheological analysis and the presence of carrageenan in the discrete region, suggesting the possibility of an interaction network between carrageenan and the protein. Based on the above understanding, researchers have studied either using carrageenan alone or in combination with other ingredients in a variety of restructured meat and plant-based meat analogues and made it clear that carrageenan and protein could produce a gelatinization effect, which is beneficial to form a complete structure with the advantages of retaining water, improving flavor, tenderness, and stability [ 6 , 91 , 92 , 93 , 94 ].…”

Effect of different bedding depths of rice hulls on growth performance and carcass traits of White Pekin ducks

“…The demand for poultry meat and eggs is likely to be sustained due to population growth, a rise in incomes, and changes in consumer tastes and preferences [ 1 ]. Although the poultry industry is dominated by chickens, the ducks have also well accepted by consumers due to their reasonable nutritional properties for humans, including lower fat contents, higher polyunsaturated fatty acids (omega-6: omega-3 ratio, linolenic, linoleic, and oleic), and well-balanced amino acid profiles [ 2 , 3 ]. Furthermore, duck meat can improve human immunity [ 4 ] and increase consumer preference through intramuscular fat with red muscle fibers [ 3 ].…”

Effects of gellan gum and inulin on mixed‐gel properties and molecular structure of gelatin

“…Owing to its good water‐holding, film‐forming, and biocompatible properties, GL has been widely used in food products. Particularly, GL is the main ingredient of gummy jellies (Jiamjariyatam, 2018), meat jellies (Kim et al., 2020), and edible coatings (Huang et al., 2020). However, GL is a cold‐induced gel.…”