Evaluation of partial salt-replacement with konjac glucomannan on chicken batters: Edible quality and physicochemical properties of heat-set gel

The edible quality and gel properties of chicken batter influenced by partial salt-replacement with konjac glucomannan (KGM) (CSK group) were studied. CSK group had higher water/fat retention capacity, but similar gel strength and color distribution compared with normal salt addition. The gels with low salt level manifested decreased hardness and loose structure due to the weak interaction of salt-soluble proteins. CSK promoted the formation of uniform composite gel network by modifying moisture loss channels with the KGM-moisture phase. The relaxation properties illustrated salt provided KGM possibility for the conversion of free water to immobilized water. Additionally, the results of chemical interactions and sulfydryl content reflected KGM alleviated protein denaturation and the interaction of KGM-water was more dominant. Compared with the batters only added with KGM, the relatively low heat-denatured temperature and storage modulus indicated appropriate salt supplement reduced the excessively high viscosity of KGM and accelerated the gel formation.