Effect of Konjac Glucomannan/ Guar Gum on the Quality of Pork Jerky
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Abstract:
To investigate the influence of konjac gum and guar gum combination on the quality of pork jerky, the sensory characteristic, colour, texture, water activity, water content and pH of the jerky were evaluated. Results showed that five different treatments got higher sensory scores and the group contained 0.24% konjac glucomannan/0.16% guar gum scored the highest. The colour and texture of the jerky were improved at different levels with addition of hydrocolloids and the group of 0.24% konjac glucomannan/0.16% guar gum achieved the best. The addition of hydrocolloids reduced the water activity and increased the water content of the jerky (p<0.05) remarkably. The group contained 0.24% konjac glucomannan/0.16% guar gum had the lowest water activity and the group with 0.4% konjac glucomannan had the highest water content. The hydrocolloids increased the pH of the jerky to some extent. The pH increased as the proportion of konjac glucomannan in hydrocolloids amplified. In conclusion, the addition of hydrocolloids can improve the sensory quality, structure characteristics and storage stability of the jerky. The combination of 0.24 % konjac gum and 0.16 % guar gum was beneficial for comprehensive quality of the jerky.
