Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage

The paper reports a study of the physicochemical, rheological and microstructural properties of konjac gels (rehydratated without heat as a cold-set gel) for use as fat replacers in the formulation of reduced/low fat meat products as affected by chilled storage and freezing/thawing. The konjac gel (KG) showed high stability under chilling storage conditions. Water binding capacity (WBC) of KG ranged between 87 and 90%, with no changes (P > 0.05) during chilling storage. Texture profile analysis (TPA) parameters were not affected (P > 0.05) by chilling storage. The rheological behaviour and microstructure confirm the excellent chilling storage-stability of KGs. Freezing/thawing process strongly affected the KG characteristics, with a substantial decrease (P < 0.05) of WBC and increased (P < 0.05) hardness and chewiness, with major morphological changes; however, there were no appreciable changes attributable to frozen storage. The effects of freezing/thawing on fat analogue texture seems to be largely overcome by heating.