Use of carrageenan and konjac flour gel in low-fat restructured pork nuggets

Low-fat (7-8% fat) nonbreaded, pork nuggets were processed using different levels of salt, iota carrageenan, konjac flour and flaked pork muscle. Use of 1.5% salt with iota carrageenan improved precooking yields, juiciness and tenderness scores compared with an all-pork nugget product. However, shear force values were increased as a result of including salt in formulations. Use of iota carrageenan singularly or in combination with konjac flour as a gel did not improve cooking and sensory properties compared with the all-pork product. The highest tenderness ratings were obtained from commercially processed, high-fat breaded nuggets made from ground beef and chicken. In order to achieve the palatability of breaded, high-fat nuggets, further modifications will be necessary in the use of gels and gums with restructured, low-fat pork muscle. Copyright (C) 1996 Canadian Institute of Food Science and Technology. Published by Elsevier Science Ltd.