Structural properties of meat analogue with added konjac gels

This study reports the physicochemical, rheological, and microstructural properties of patty analogue formulated with fermented soybean where addition of konjac glucomannan with different concentrations (0, 2, 4 and 6%w/w) were evaluated. Konjac was incorporated in the formulation to enhance the eating and textural quality of the patty. Addition of konjac did not altered (p > 0.05) the protein concentration and colour (p > 0.05) of cooked patty, however water retention improved (p < 0.05) which contributed to a better moisture binding. The analogue textural profiles and structure were found to be related to their viscoelastic properties and were strongly affected due to the presence of konjac in the formulation. The results showed the patty analogue was firmer (p < 0.05), more cohesive (p < 0.05) with less in stickiness (p < 0.05) when konjac was incorporated, suggesting the molecular interactions had strengthened the patty network structure. Rheological properties of analogue patty with konjac indicated the patty was predominantly elastic (G’>G”) and the molecular association continued progressively during heating/cooling temperature sweep. Microstructure of this analogue indicated the konjac had acted as a bridge of polymer interactions and leading to more connected patty networks. Hence, the addition of konjac in the fermented soybean patty is worth considering.