Example of konjac application-Meat

Konjac gum is a polysaccharide with thickening, emulsifying, adhesive and water-holding properties. If it and carrageenan double helix winding mechanism are applied to meat products, the gel synergism can improve the elasticity, toughness, sharpness and slicing property of meat products. Its thickening and water holding capacity can prevent the precipitation of water and oil in minced meat products and improve the adhesiveness of minced meat products. At the same time,, its emulsification property can improve the adhesion between the dissolved muscle protein and the meat mince products. Thus, it amakes a stable base for ham sausages, luncheon meats and minced meat products. The amount used in meat products is very small, but it greatly affects the overall performance of the final product.

(a) As a natural meat binder in products of hamburger burgers, meatballs, corn beef, chicken nuggets, processed poultry, Turkey, sausage and chicken, with the following advantages in meat.

*Improves the quality of the finished product by improving texture, slicing ability and mouthfeel.

*Increases water retention during processing and after the product has been formed.

*Increases the yield of the finished product by adding large amounts of brine solution to the meat.

*Stabilizes the fat-protein emulsion in the meat, thus preventing tissue separation and greatly improving the elasticity, chewiness and appearance of the final meat product.