Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage

Jiménez‐Colmenero, Francisco; Cofrades, Susana; Herrero, Ana M.; Solas, M.T.; Ruíz‐Capillas, Claudia

doi:10.1016/j.foodhyd.2012.06.015

Cited by 77 publications

(18 citation statements)

References 35 publications

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“…Food additives are important for the properties of foods, due to its excellent thickening and gelling properties, KGM has been widely used in food industry. In recent years, KGM has been authorized as a food additive in Europe and classified as GRAS (Generally Recognized as Safe) by the FDA (Food and Drug Administration) [ 55 ]. KGM has been used to prepare low fat processed cheese by Felix da Silva, et al [ 56 ], the study indicated that the addition of KGM can improve the rheological and textural properties of low fat processed cheese, meanwhile, enhance its stable behavior.…”

Section: Application Of Kgm Gelmentioning

confidence: 99%

A Review on Konjac Glucomannan Gels: Microstructure and Application

Yang

Yuan

Wang

et al. 2017

IJMS

138

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Konjac glucomannan (KGM) has attracted extensive attention because of its biodegradable, non-toxic, harmless, and biocompatible features. Its gelation performance is one of its most significant characteristics and enables wide applications of KGM gels in food, chemical, pharmaceutical, materials, and other fields. Herein, different preparation methods of KGM gels and their microstructures were reviewed. In addition, KGM applications have been theoretically modeled for future uses.

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Section: Application Of Kgm Gelmentioning

confidence: 99%

A Review on Konjac Glucomannan Gels: Microstructure and Application

Yang

Yuan

Wang

et al. 2017

IJMS

138

View full text Add to dashboard Cite

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“…Understanding the role of these factors is crucial to develop novel meat products with reduced fat and sodium content. Polysaccharides have been used as fat replacers (Jiménez‐Colmenero and others ; Keenan and others ) and to improve technological characteristics (Bengtsson and others ; Rodriguez Furlán and others ) or enhance meat protein functionality (Shang and Xiong ). The interaction between meat proteins and polysaccharides (flaxseed gum, xanthan gum, and chitosan) has been demonstrated and has been associated with improved gel characteristics (Chen and others ; Shang and Xiong ; Sun and others ).…”

Section: Introductionmentioning

confidence: 99%

Influence of Xanthan Gum on the Structural Characteristics of Myofibrillar Proteins Treated by High Pressure

Villamonte

Jury

Jung

et al. 2015

Journal of Food Science

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The effects of xanthan gum on the structural modifications of myofibrillar proteins (0.3 M NaCl, pH 6) induced by high pressure (200, 400, and 600 MPa, 6 min) were investigated. The changes in the secondary and tertiary structures of myofibrillar proteins were analyzed by circular dichroism. The protein denaturation was also evaluated by differential scanning calorimetry. Likewise, the protein surface hydrophobicity and the solubility of myofibrillar proteins were measured. High pressure (600 MPa) induced the loss of α-helix structures and an increase of β-sheet structures. However, the presence of xanthan gum hindered the former mechanism of protein denaturation by high pressure. In fact, changes in the secondary (600 MPa) and the tertiary structure fingerprint of high-pressure-treated myofibrillar proteins (400 to 600 MPa) were observed in the presence of xanthan gum. These modifications were confirmed by the thermal analysis, the thermal transitions of high-pressure (400 to 600 MPa)-treated myofibrillar proteins were modified in systems containing xanthan gum. As consequence, the high-pressure-treated myofibrillar proteins with xanthan gum showed increased solubility from 400 MPa, in contrast to high-pressure treatment (600 MPa) without xanthan gum. Moreover, the surface hydrophobicity of high-pressure-treated myofibrillar proteins was enhanced in the presence of xanthan gum. These effects could be due to the unfolding of myofibrillar proteins at high-pressure levels, which exposed sites that most likely interacted with the anionic polysaccharide. This study suggests that the role of food additives could be considered for the development of meat products produced by high-pressure processing.

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“…The TPA parameters were evaluated both on fresh and rehydrated konjac noodles. According to Jimenez-Colmenero et al [9], Zhou et al [14], and Kaur et al [15] with some modifications, each strand of konjac noodles had a cross-sectional area of approximately 2 mm and length of 40 mm. A set of four strands was placed parallel on the flat metal plate.…”

Section: Texture Profile Analysismentioning

confidence: 99%

Rehydration and Textural Properties of Dried Konjac Noodles: Effect of Alkaline and Some Gelling Agents

et al. 2016

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Konjac glucomannan flour, which mainly consists of glucomannan, is an indigestible dietary fiber. Therefore, it has been broadly used as low-calorie food ingredient in various kinds of foods, beverages, and pharmaceutical products. In this study, the production of dried konjac noodles was evaluated by studying the effects of alkalinity using limewater versus calcium hydroxide and the gelling agent sodium alginate on textural properties of konjac noodles. Drying and rehydration conditions were studied to evaluate the optimum conditions for producing dried konjac noodles. By considering the springiness and cohesiveness of the konjac noodles, the results indicated that using 3% konjac glucomannan flour with limewater and an incubation time of 30 min were the most suitable conditions. In addition, hot air drying at 80 • C for 55 min and soaking in hot water for 9 min were the optimum drying and rehydration conditions.

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Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage

Cited by 77 publications

References 35 publications

A Review on Konjac Glucomannan Gels: Microstructure and Application

A Review on Konjac Glucomannan Gels: Microstructure and Application

Influence of Xanthan Gum on the Structural Characteristics of Myofibrillar Proteins Treated by High Pressure

Rehydration and Textural Properties of Dried Konjac Noodles: Effect of Alkaline and Some Gelling Agents

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