Effect of Frozen-Thawed Konjac Glucomannan-Zein Composite Gels on the Quality of Minced Pork

This work investigated the feasibility of partially replacing minced pork with frozen-thawed konjac glucomannan (KGM)-zein composite gels. The effects of adding different levels (20%, 40%, 60%, and 80%) of frozen-thawed composite gels with different ratios between KGM and zein (8:1, 2:1, 1:2, and 1:...

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Bibliographic Details

Published in:	Shipin Kexue
Main Author:	LAI Rui, LIU Jie, LIU Yawei
Format:	Article
Language:	English
Published:	China Food Publishing Company 2023-05-01
Subjects:	freeze-thaw treatment; konjac glucomannan; zein; texture properties; minced pork
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-10-013.pdf