Science and Technology of Food Industry

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Effect of carrageenan konjac gum and potassium on the properties of pork jerky[J]. Science and Technology of Food Industry, 2012, (20): 303-305. DOI: 10.13386/j.issn1002-0306.2012.20.077
Citation: Effect of carrageenan konjac gum and potassium on the properties of pork jerky[J]. Science and Technology of Food Industry, 2012, (20): 303-305. DOI: 10.13386/j.issn1002-0306.2012.20.077
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Effect of carrageenan konjac gum and potassium on the properties of pork jerky

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    • Abstract
  • Hydrocolloids play an important role in improving quality of meat emulsion products.The water loss rate of comminuted pork, the water activity of pork jerky and the quality and structure characteristics of them were detected to study on the effect of compound hydrocolloids, which include carrageenan, konjac gum, and K + on comminuted pork and pork jerky.Results showed that both carrageenan and konjac gum in a appropriate proportion and 0.1% K + could ameliorate the texture property of comminuted pork and pork jerky.Addition of 0.24% carrageenan, 0.16% konjac gum and 0.1%KCl could obtain the better pork jerky in the texture property.
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