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Publications USDA Konjac may be used to provide fat replacement properties in fat-free and low-fat meat products. USDA recently accepted the use of konjac as a binder in meat and poultry products. Konjac is suitable for thickening, gelling, texturing, and water-binding. It is especially effective in emulsified meat products such as hot dogs and bologna, pepperoni, and summer sausage. Konjac Flour in Breadmaking Czuchajowska, and Y. Pomeranz; Washington State University, Pullman, WA 99164-6376. The effect of uniformly
ground (to pass a sieve with 0.25 mm openings) Nutricol® Konjac flour on bread
baked by a fixed formula in a baking machine and by an optimized formula (pup
loaf by the AACC method) was investigated. Preliminary investigations have shown
that adding 0.4% Konjac flour increases water absorption (1.0% or more) without
affecting adversely bread crumb characteristics and without lowering loaf volume.
The addition of Konjac flour improves dough handling properties and is most beneficial
in weak, highly extensible doughs and can be considered as a potential dough strengthener.
The elevated water absorption likely slows rate ofstaling.
USE OF CARRAGEENAN
AND KONJAC FLOUR GEL IN LOW-FAT RESTRUCTURED PORK NUGGETS
Author(s):BERRY BRADFORD W BIGNER MARNIE E
Interpretive Summary:
The U.S. Department of Agriculture has
mandated that foods purchased by USDA for programs such as the National School
Lunch Program must undergo fat reduction. Our earlier work showed that younger-age
school children found low-fat nuggets manufactured from ground pork with gums
and food starches to be acceptable. Older-age individuals, however, did not like
the crumbly texture. A decade ago, with high-fat products, researchers found thin-flaking
of frozen meat prior to manufacturing restructured products provided unique ways
to control meat texture. In the case of pork,added ingredients such as salt were
not necessary. This present study investigated the combined effects of using salt
and gels and gums for low-fat pork nuggets made from flaked muscle. Use of salt
improved cooking yields and provided a more "chewy" texture. Gels and gums did
not provide the improvements in eating quality and cooking yields observed in
our earlier work using ground pork. It is possible that the flaking and forming
process does not permit the full benefits from using these fat replacers. Processors
may need to use very rigid control on meat particle reduction systems, fat content
and amount and type of fat replacers to achieve the desired eating quality in
low-fat "finger-food" meat products.
SYNERGISTIC INTERACTION
OF XANTHAN WITH KONJAC MANNAN
P. Fitzpatrick, P.A. Williams and J. Meadows Centre for Water Soluble Polymers, The North East Wales Institute, Plas Coch, Mold Road, Wrexham, Clwyd, LL11 2AW U.K. Xanthan gum is a
naturally occurring polysaccharide and has been shown to undergo a thermoreversible
order to disorder transition on increasing the temperature and at low ionic strengths.
Although xanthan does not form gels independently it forms strong thermoreversible
gels when mixed with galacto- and gluco- mannans. Most workers argue that gelation
occurs as a consequence of the association of the polymer chains1. We have studied
the effect of mixing ratio and ionic strength on the rheological and thermal properties
of xanthan - konjac glucomannan (KM) gels and found that the peak maximum of the
plot of gel strength against mixing ratio decreased in value and shifted from
~ 1:1 xanthan - KM in water to ~ 9:1 in the presence of electrolytes. Interestingly
the storage modulus (G') of mixtures containing 9:1 xanthan - KM at150oC determined
by small deformation oscillation experiments increased in the order water <M+
<M2+ while at a 1:1 ratio the reverse trend was observed. The conformational
transition of xanthan alone and xanthan in admixture has been followed using differential
scanning calorimetry (DSC). For xanthan alone the mid point transition temprature,
Tm, was found to increase with increasing ionic strength and the plot of total
counterion concentration against reciprocal temperature was linear in accordance
with Manning theory. For xanthan - KM mixtures in water Tm occurred about 5oC
higher than for xanthan alone and corresponded to gelation. At low electrolyte
concentration (10 mM) three peaks were observed in the OSC cooling curves one
corresponding to that in water and two at much lower concentrations. At higher
ionic strengths only the two lower temperature peaks were observed. The results
will be discussed in the light of current models of the association proces.
Reference P.A. Willilams and G.O. Phillips "Interactions in mixed polymer systems" in ' Food Polysaccharides' ed A.M. Stephen Marcel Dekker New York 463-500 (1995)
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