Evaluation of partial salt-replacement with konjac glucomannan on chicken batters: Edible quality and physicochemical properties of heat-set gel
文献类型： 外文期刊
作者： Shi, Haibo 1 ; Khan, Iftikhar Ali 3 ; Zhong, Huiting 4 ; Luo, Ji 1 ; Zou, Ye 1 ; Xu, Weimin 1 ; Wang, Daoying 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China
2.Key Lab Food Qual & Safety Jiangsu Prov State Key, Nanjing 210014, Peoples R China
3.Shenzhen Univ, Inst Adv Study, Shenzhen Key Lab Marine Microbiome Engn, Shenzhen 518060, Peoples R China
4.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Guangdong, Peoples R China
关键词： Chicken batter; Salt substitution; Konjac glucomannan; Edible quality; Gel property
期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）
ISSN： 0308-8146
年卷期： 2022 年 387 卷
页码：
收录情况： SCI
摘要： The edible quality and gel properties of chicken batter influenced by partial salt-replacement with konjac glucomannan (KGM) (CSK group) were studied. CSK group had higher water/fat retention capacity, but similar gel strength and color distribution compared with normal salt addition. The gels with low salt level manifested decreased hardness and loose structure due to the weak interaction of salt-soluble proteins. CSK promoted the formation of uniform composite gel network by modifying moisture loss channels with the KGM-moisture phase. The relaxation properties illustrated salt provided KGM possibility for the conversion of free water to immobilized water. Additionally, the results of chemical interactions and sulfydryl content reflected KGM alleviated protein denaturation and the interaction of KGM-water was more dominant. Compared with the batters only added with KGM, the relatively low heat-denatured temperature and storage modulus indicated appropriate salt supplement reduced the excessively high viscosity of KGM and accelerated the gel formation.
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