:: Detail

Effect of Using Konjac Gel as Fat Replacer on Texture Profile Analysis, Sensory Characteristics of Chicken Ball During 7 Days of Storage


Siriporn Namted, Kessarin Kamuppatam, Jessada Sakdee

Bachelor of Science (Animal Science) , Faculty of Agricultural Technology Valaya Alongkorn Rajabhat University under the Royal Patronage

English
Vol. 1 No. 1: January-June 2022

This research was conducted to evaluate effects of using konjac gel as fat replacer on texture profile analysis, sensory characteristics of chicken ball during 7 days of storage.  The research was set up as a Completely Randomized Design (CRD) with three groups and fifteen replications each group. The three groups of chicken ball were as follows: 1) control (without konjac gel); 2) 50% konjac gel; and 3) 100% konjac gel.  Results showed that konjac gel chicken ball groups had an increased cohesiveness comparing with the control group at day 3 and 7 of storage (P<0.01), while its springiness was slightly lower than the control group at day 3 (P<0.05).  Accordingly, 9-point hedonic scale consumer preference scores on texture of chicken ball formulated with konjac gel at 3 and 7 days of storage were exhibited higher than the control  group (P<0.05).  There were no significantly different from the control (P>0.05) scores with respect to appearance, color and taste.

VRU Agricultural and Food Journal 1, Moo 20, Phaholyothin Road, Klong-Nueng, Klong Luang, Pathumthani Postal Code 13180.

Attachment
FileName
FileSize
FileType
Download
AFJ-r2565-002195.89 KBapplication/pdf
AFJ-Vol1-No-11.75 MBapplication/pdf.....

Amini Sarteshnizi, R., H. Hosseini, A. Mousavi Khaneghah and N. Karimi. 2015. A review on application of hydrocolloids in meat and poultry products. Int. Food Res. J. 22(3): 872-887.

Huang, S.C., C.Y. Shiau, T.E. Liu, C.L. Chu and D.F. Hwang. 2005. Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs. Meat Sci. 70: 613–619.

Hurler, J., A. Engesland, B. Poorahmary Kermany and N. Škalko-Basnet. 2012. Improved Texture Analysis for Hydrogel Characterization: Gel Cohesiveness, Adhesiveness, and Hardness. J. Appl. Polym. Sci. 125(1): 180-188.

Jommark, N., S. Chantarathepthimakul and P. Ratana-arporn. 2021. Effect of phosphates substitution with carboxymethyl cellulose and konjac glucomannan on quality characteristics of low-fat emulsion sausage. J. Food Process. Preserv. 46(2).

Kailomsom, S. 2015. Product development of reduced fat chicken holy basil sausage using konjac flour in combination with xanthan gum. J. Agric. 31(1): 77-87.

Kao, W.T. and K.W. Lin. 2006. Quality of reduced-fat frankfurter modified by konjac–starch mixed gels. J. Food Sci. 71(4): 326–332.

Krasaechol, N., P. Noipant, P. Chaumkruea, S. Suathuan, A. Naunyai, and A. Wisetla. 2015. Effect of konjac gel and setting temperatures on quality of reduced fat surimi-fish sausage. In Proc. 53th. Kasetsart University Annual Conference, Bangkok, Thailand, 3-6 Feb 2015. 1317-1325.

Lampila, L.E. 2013. Applications and functions of food-grade phosphates. Ann. NY Acad. Sci. 1301:37-44.

Lin, K.W. and H.Y. Huang. 2003. Konjac/gellan gum mixed gels improve the quality of reduced-fat frankfurters. Meat Sci. 65(2): 749-755.

Montoya, L., N. Quintero, S. Ortiz, J. Lopera, P. Millán and A. Rodríguez-Stouvenel. 2022. Inulin as a fat-reduction ingredient in pork and chicken meatballs: its effects on physicochemical characteristics and consumer perceptions. Foods. 11: 1066.

Ozturk, B. and M. Serdaroglu. 2018. Effects of jerusalem artichoke powder and sodium carbonate as phosphate replacers on the quality characteristics of emulsified chicken meatballs. Korean J. Food Sci. An. 38(1): 26-42.

Petracci, M., M. Bianchi, S. Mudalal, C. Cavani. 2013. Functional ingredients for poultry meat products. Trends. Food Sci. Technol. 33: 27-39.

Spiller, G.A. 2001. CRC handbook of dietary fiber in human nutrition. 3rd ed. Boca Raton, Fla., USA. p.709

Sun, J., X. Li, X. Xu and G. Zhou. 2011. Influence of various levels of flaxseed gum addition on the water holding capacities of heat-induced porcine myofibrillar protein. J. Food Sci. 76 (3): 472-478.

Sun, X.D. and R.A. Holley. 2011. Factors influencing gel formation by myofibrillar proteins in muscle foods. Compr. Rev. Food Sci. Food Saf. 10 (1): 33-51.

Verbeken, D., N. Neirinck, P. Van Der Meeren and K. Dewettinck. 2005. Influence of k-carrageenan on the thermal gelation of salt-soluble meat proteins. Meat Sci. 70(1): 161–166.

Visessanguan, W., S. Benjakul, S. Riebroy and P. Thepkasikul. 2004. Changes in composition and functional properties of proteins and their contributions to Nham characteristics. Meat Sci. 66: 579-588.

Yogesh, K., T. Ahmad, G. Manpreet, K. Mangesh and P. Das. 2013. Characteristics of chicken nuggets as affected by added fat and variable salt contents. J. Food Sci. Technol. 50(1): 191-196.

 


    ISSN : 2821-9228 ( Print )
    ISSN : 2821-9244 ( Online )

    Journal

    01 Jun 2022

    488

    73

วารสารเกษตรและอาหาร มรวอ. คณะเทคโนโลยีการเกษตร มหาวิทยาลัยราชภัฏวไลยอลงกรณ์ ในพระบรมราชูปถัมภ์
เลขที่ 1 หมู่ 20 ถนนพหลโยธิน กม. 48 ต.คลองหนึ่ง อ.คลองหลวง จ.ปทุมธานี 13180
Email: afj@vru.ac.th    Line OA : https://lin.ee/nrN2wSH

   © COPYRIGHT Faculty of Agricultural Technology    

จำนวนผู้เข้าชม
วันนี้ : 17
ทั้งหมด : 39,259