The low-fat meat emulsion products in which the complex konjac gum were added in power than in gel prepared in advance have shown better appearance, thermostability, structure and sensory evaluation.

• 复配魔芋胶在肉糜火腿中的添加方式对低脂肉糜火腿质量有很大影响。采用粉状复配魔芋胶添加于低脂肉糜火腿时，产品的外观、热稳定性、组织结构、感官评价均比将复配魔芋胶预先形成凝胶添加好。