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Konjac gum is a high-quality dietary fiber, but also the world's recognized natural health food and food additives, the European Union provides konjac gum maximum consumption of 10g/kg. the United States Food Chemical Codex Standard FCC-V 2004 konjac gum can be used as a food gelling agent, thickening agent, film-forming agent, stabilizer. China's Ministry of Health in 1998, konjac as a new resource food management, 2004, No. 17 document will eventually konjac as ordinary food management. It can be seen that konjac gum is a safe and healthy source of dietary fiber, as food raw materials, ingredients or additives can be applied to various types of food. This paper will introduce the application of konjac gum in meat products.

Low-fat meat products

Traditional meat products belong to high-fat, high-cholesterol food, with the improvement of people's living standards and quality, as well as changes in dietary concepts, in recent years, low-fat meat products are increasingly favored by people. In the sausage, ham, luncheon meat, chicken balls, fish balls and other meat products to add an appropriate amount of konjac gum, can play a bonding, crisp, increase volume, reduce fat and other effects, but also the current konjac gum in the meat products in one of the most used way.

Bionic meat food

Konjac gum through the fugitive equipment made of vegetarian shrimp, vegetarian waist flower, vegetarian belly, vegetarian hoof, vegetarian duck intestines, vegetarian squid, vegetarian sea cucumbers, jellyfish skin, pills and other bionic food, can be a solution to the people want to eat and dare not eat the difficult problem, and this kind of bionic food by the developed countries have been more and more people's favorite. Some konjac deep-processing enterprises in Fujian, Zhejiang, Tianjin, Chengdu, Shenzhen and other places in China are producing such bionic food, and exported to Japan, Europe and the United States, etc., by the local people's favorite.

Meat preservation

Konjac gum as a natural hydrophilic colloid, which dissolves in water to form a gel-like solution, with high viscosity, good stability, strong water absorption, good film-forming properties and other excellent characteristics. Therefore, the gel film of konjac makes it a new type of new, safe, environmentally friendly preservation materials, opened up a new way of preserving meat products.

Konjac glue preservation mechanism is mainly the use of konjac glue gel film-forming properties, the formation of a layer of film on the surface of meat products, to protect the loss of moisture in meat products and isolate the oxygen, to prevent the outside world of microbial infestation, so as to achieve the purpose of preservation of freshness.

Reorganization of meat products

The addition of konjac glucan and its derivatives can effectively improve the sensory indexes of reconstituted ham from duck and goose, and reduce the surface oil and water analysis; the ham obtained has a uniform and dense network structure, and the surface of the raw meat tissue is covered with a continuous film layer; the denseness of the ham tissue is enhanced, the elasticity of the gel is increased, and the hardness value, adhesion, and chewing degree are reduced, and the elasticity is improved.

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