Interactions of konjac, agar, curdlan gum, κ-carrageenan and reheating treatment in emulsified meatballs Original Research Article

We investigated the interaction effects of four gum-hydrates and reheating treatment on qualities of low-fat Kung-wan, an emulsified meatball. A four-factor rotatable central composite design was adopted for this study on konjac premixed with Ca(OH)2 (Konjac/Ca(OH)2), agar, curdlan gum and κ-carrageenan. Results indicated that there was no significant interaction among the four gums in the testing ranges for the testing quality indices except for Konjac/Ca(OH)2 and curdlan gum. Adding about the same amounts of Konjac/Ca(OH)2 and curdlan gum to the products at the same time yielded higher chewiness and gumminess. Konjac/Ca(OH)2 and κ-carrageenan increased cooking yield. Reheating had significant softening effects on product qualities, but its interactions with the gum-hydrates were insignificant except for Konjac/Ca(OH)2, which increased the brittleness of the heated products. Curdlan gum also increased product adhesiveness and viscosity. κ-Carrageenan decreased product viscosity. The inferior taste of Konjac/Ca(OH)2 was improved when the products were reheated.