Low‐fat Bologna In A Model System With Varying Types And Levels Of Konjac Blends

Abstract

A low-fat bologna model system (LFBMS) with a konjac blend (KB) level of 0.5% had higher moisture content and shear stress values (PϽ0.05) than a 1.0% KB. Increasing moisture:protein (M:P) ratios from 5.0 to 6.0 had the greatest effect on chemical and physical parameters. Three konjac types (KSS, KHC and KNC) had varying effects on these parameters. Allo-Kramer shear, texture profile analysis (TPA) and torsion tests indicated that LFBMS with a 0.5% konjac level and a M:P ratio of 6.0 or a 1.0% konjac level and M:P ratios of 5.5 or 6.0 yielded similar products to the control (30% fat).

Modified broken rice starch as fat substitute in sausages

“…All low-fat sausages had significantly higher protein content when compared to control full-fat sausages (Table 2). Similar results were reported by Cofrades, Hughes and Troy (2000). The increased protein content seemed to play a major role in the increased firmness of low-fat sausages (PIETRASIK, 1999).…”

“…The use of a fat substitute improves the properties of reduced-fat foods (DRAKE; SWANSON, 1995). Among these substitutes we find modified starch, which is being used to replace fat in processed foods because of its water-binding properties (CHIN et al, 1998), imitating the softness conferred by fat. Modified starches have been proposed as fat substitutes in several foods, such as cheese (SIPAHIOGLU; ALVAREZ; SOLANO-LOPEZ, 1999), beef patties (KHALIL, 2000) and ice-cream (JIMENEZ-FLORES; KLIPFEL; TOBIAS, 1993;AIME et al, 2001).…”

Characterization of chickpea (Cicer arietinum L.) flours and application in low-fat pork bologna as a model system

“…Various non-meat ingredients may be capable of improving water binding and modifying texture. Addition of different functional ingredients to reduced-fat processed meat products has been studied to a certain extent (Ahn, Hsieh, Clarke, & Huff, 1999;Andres, Garcia, Zaritzky, & Califano, 2006;Chin, Keeton, Longnecker, & Lamkey, 1998;Chin, Keeton, Longnecker, & Lamkey, 1999;Shand, 2000;Yang, Keeton, Beilken, & Trout, 2001). The use of North American chickpea is currently limited to canned seeds and specialty dishes and no reports are available on its use as an extender in low-fat meat products.…”

Influences of the selected additives on the weight loss and organoleptic properties of marinated mussels and squids

“…They have a higher water-binding capacity than native potato starch in meat products (Cheng and Sun 2008). Konjac flour was approved by the USDA-FSIS in July 1996 for use in processed meat products to improve water binding capacity (Chin et al 1998).…”