JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 38 Issue 4
August 2023
Article Contents
ZHAO Dianbo, YAN Shuliang, LI Junguang, et al. Effect of different freezing treatments on the texture, rheology and thermal properties of KGM-ADSP composite emulsion gels[J]. Journal of Light Industry, 2023, 38(4): 20-26. doi: 10.12187/2023.04.003
Citation: ZHAO Dianbo, YAN Shuliang, LI Junguang, et al. Effect of different freezing treatments on the texture, rheology and thermal properties of KGM-ADSP composite emulsion gels[J]. Journal of Light Industry, 2023, 38(4): 20-26. doi: 10.12187/2023.04.003 shu

Effect of different freezing treatments on the texture, rheology and thermal properties of KGM-ADSP composite emulsion gels

  • Received Date: 2023-02-20
    Accepted Date: 2023-04-26
  • Konjac glucomannan (KGM) and cassava acetylated distarch phosphate (ADSP) were used as raw materials, methyl cellulose as emulsifying agent, and soybean oil as oil phase to prepare KGM-ADSP composite emulsion gels. The effects of different freezing treatments on the texture, rheology and thermal properties of KGM-ADSP composite emulsion gels were studied by measuring the color, whiteness, centrifugal loss, ect. of KGM-ADSP composite emulsion gels after different freezing treatments and porcine back fat (control group). The results showed that freezing treatment could significantly improve the whiteness, hardness, elasticity and centrifugal loss of KGM-ADSP composite emulsion gels, and reduce the cooking loss, storage modulus and loss modulus, and no oil melting occurred in KGM-ADSP composite emulsion gels when heating up. The whiteness, texture, hardness, cohesion, chewiness and rheological properties of KGM-ADSP composite emulsion gels after 300 W ultrasonic-assisted freezing treatment were closest to those of porcine back fat. And the differences in storage modulus and loss modulus between KGM-ADSP composite emulsion gels after 300 W ultrasonic-assisted freezing treatment and pig back fat were minimal under certain thermal environment. It could be used as the fat mimetic in hot processed meat products.
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