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Optimization of adding konjac glucomannan to improve gel properties of low-quality surimi
Jianhua Liu1, Xinping Wang, Yuting Ding
1Department of Food Science and Engineering, College of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou 310014, PR China. jhliu@zjut.edu.cn
Abstract:
This paper reports a study of the influence of konjac glucomannan (KGM) on the gel properties of low-quality surimi. Compared with the surimi control, adding KGM significantly improved its gel properties. KGM content, heating temperature and heating time had significant effects on gel properties. Response surface methodology (RSM) was applied to optimize the processing parameters of adding KGM to low-quality surimi for improving the gel properties. The optimal conditions for gel properties were as follows: KGM content 1.50%, heating temperature 32.3 °C and heating time 184.6 min. The predicated gel strength for optimum conditions was 3578 g mm. The predicated results for optimum conditions coincided well with experiment values.
