Effect of Konjac Gum on the Gel Structure and Rheological Properties of Myofibrillar Protein-Soy Protein Isolate Composite

To develop low-salt meat products and achieve the reduction in costs of meat production, the effect of konjac gum on the gel properties of soy protein isolate (SPI)-myofibrillar protein (MP) composite at various salt concentrations was investigated in this study. For the purpose of evaluating the effects of SPI, konjac gum, salt concentration, and other factors on MP gel formation, rheological properties and microstructures of the SPI-MP composite gels were analyzed using a rheometer and scanning electron microscopy. The obtained results indicated that at low salt concentration (0.3 mol/L NaCl), the gel strength of 3% MP-1% SPI composite gel significantly increased (P