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<p>The incorporation of dietary fiber into meat products can significantly improve their texture and processing stability. Konjac glucomannan (KGM), is often used as a dietary fiber supply material in meat products. However, the addition of native konjac glucomannan (KGM) causes negative effects on sausage quality, such as weak texture. Hence, the influence of deacetylated KGM on the properties of pork sausage was investigated. The results indicated that KGM without deacetylation and with low deacetylation degree (DD) of 21-53% adversely resulted in the pork sausage with looser structures, uneven surface and darker color (<i>p &lt;</i> 0.05). When the DD of KGM increased to 53-83%, it helped to reduce free water in sausage, diminish the cooking loss, and raise the water holding capacity (<i>p &lt;</i> 0.05). In addition, KGM with low DD caused a higher viscosity of pork sausage than that with high DD. However, KGM with DD up to 98% would increase cooking loss again (<i>p &lt;</i> 0.05). Hence, the addition of KGM with appropriately DD can improve the quality of dietary fiber-rich pork sausage, while DD of 83% is the most suitable deacetylation degree. In conclusion, our research offeres a good choice for meat additive in industry.</p>

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Influence of deacetylation degree of konjac glucomannan on the quality of pork sausage

  • 期刊论文

  • 发表日期：

    2025年7月8日

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  • Yudie Yu,
  • Yan Li,
  • Yijie Chen,
  • Jing Li,
  • Hongshan Liang,
  • Bin Li

摘要

The incorporation of dietary fiber into meat products can significantly improve their texture and processing stability. Konjac glucomannan (KGM), is often used as a dietary fiber supply material in meat products. However, the addition of native konjac glucomannan (KGM) causes negative effects on sausage quality, such as weak texture. Hence, the influence of deacetylated KGM on the properties of pork sausage was investigated. The results indicated that KGM without deacetylation and with low deacetylation degree (DD) of 21-53% adversely resulted in the pork sausage with looser structures, uneven surface and darker color (p < 0.05). When the DD of KGM increased to 53-83%, it helped to reduce free water in sausage, diminish the cooking loss, and raise the water holding capacity (p < 0.05). In addition, KGM with low DD caused a higher viscosity of pork sausage than that with high DD. However, KGM with DD up to 98% would increase cooking loss again (p < 0.05). Hence, the addition of KGM with appropriately DD can improve the quality of dietary fiber-rich pork sausage, while DD of 83% is the most suitable deacetylation degree. In conclusion, our research offeres a good choice for meat additive in industry.