AI Article Synopsis
- Mixed gels of konjac and gellan gum were tested in reduced-fat frankfurters (18%) and compared to high-fat (28%) and other reduced-fat controls.
- C28 (high-fat) showed the best lightness and juiciness but had poor texture compared to those with added gums, which maintained sensory acceptability.
- After 12 weeks, the reduced-fat frankfurters with added gums had significant bacterial counts, suggesting they maintain decent shelf life while still being enjoyable.
Article Abstract
Mixed gels of konjac (1%, 2%) and gellan gum (0.25%, 0.5%) were incorporated into reduced-fat (18%) frankfurters and compared with reduced-fat and high-fat (28%) controls for physicochemical, textural, sensory properties and storage stability. C28 (control at 28% fat) had the highest (P<0.05) lightness (L*) and yellowness (b*) values but the lowest redness (a*). C28 had the lowest textural hardness, shear force value and sensory firmness but highest juiciness scores. Treatments containing konjac/gellan gum mixed gels were not different from C28 in sensory overall acceptability, among them K1G5 (1% konjac/0.5% gellan gum) was numerically higher. C18 had the highest TPC (∼7.8 log CFU/g) after 12 weeks of storage, followed by gum-containing treatments. In conclusion, it appears feasible to incorporate konjac/gellan gum mixed gel at current levels to reduced-fat frankfurter for acceptable sensory merits with reasonable shelf life.
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| http://dx.doi.org/10.1016/S0309-1740(02)00277-2 | DOI Listing |
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