Effect of konjac flour and xanthan gum on quality characteristics of restructured beef

The restructured beef was prepared by adding transglutaminase (TG) and sodium casetnate as coldbinding agent and the added quantity was 1.2% of the grossary weight.In order to improve the quality characteristics of restructured beef, konjac flour and xanthan gum were added.The binding strength, shearing force, thawing loss, cooking loss, color (L* and a*-values) and texture of restructured beef were determined.The result showed that the ratios of konjac flour and xanthan gum was 6:4, and additive amount of hybrid edible gum was 0.4% of the grossary weight could produced the highest binding strength (p<0.05) and the lowest shearing force.Meanwhile, the texture of restructured beef was improved and also possessed the best bond effect.