Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate

Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate

Composite emulsion gel can effectively mimic animal adipose tissue. In this study, composite emulsion gels composed of soy protein isolates and konjac glucomannan (KGM) were prepared as plant-based cubic fat substitutes (CFS). The effects of CFS on the quality and structure of pork patties were inve...

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Bibliographic Details
Main Authors: Lai Wei, Yuqing Ren, Lu Huang, Xinnan Ye, He Li, Jian Li, Jinnuo Cao, Xinqi Liu
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Gels
Subjects:
plant-based
fat mimetics
pork batter
temperature scanning
sensory evaluation
Online Access:https://www.mdpi.com/2310-2861/10/2/111

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