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The paper reports a study of the characteristics of konjac gel fat analogue as compared to types of pork fat for use in fat reduction strategies for meat products. Various characteristics—colour, mechanical/rheological behaviour and thermal properties—of pork fats (backfat-PBF and trimmed fat-PTF) and konjac gel (KFG) with different physical structures (intact or ground to 4 and 8mm) were studied...
The paper reports a study of the physicochemical, rheological and microstructural properties of konjac gels (rehydratated without heat as a cold-set gel) for use as fat replacers in the formulation of reduced/low fat meat products as affected by chilled storage and freezing/thawing. The konjac gel (KG) showed high stability under chilling storage conditions. Water binding capacity (WBC) of KG ranged...
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