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Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella)

Author:
Xiong, Guangquan, Cheng, Wei, Ye, Lixiu, Du, Xin, Zhou, Ming, Lin, Ruotai, Geng, Shengrong, Chen, Mingli, Corke, Harold, Cai, Yi-Zhong
Source:
Food chemistry 2009 v.116 no.2 pp. 413-418
ISSN:
0308-8146
Subject:
konjac mannan, physicochemical properties, glucomannans, myofibrils, animal proteins, surimi, gels, Ctenopharyngodon idella, freshwater fish, chemical concentration, frozen storage, food storage, storage quality, texture, water holding capacity, color, denaturation, deformation, strength (mechanics)
Abstract:
The cryoprotective effect of konjac glucomannan (KGM) on myofibrillar protein from grass carp (Ctenopharyngodon idella) during frozen storage at -18°C and the influence of five levels of KGM (0%, 0.5%, 1%, 1.5%, and 2%) on texture properties, water-holding capacity, and whiteness of grass carp surimi gels were investigated. KGM as a novel cryoprotectant could significantly mitigate the decrease in salt extractable protein (SEP), Ca²⁺-ATPase activity, and total sulphydryl and active sulphydryl contents of myofibrillar protein during frozen storage. KGM at the level of 1% showed the same good cryoprotective effect as a conventional cryoprotectant (10% sucrose-sorbitol, 1:1, w/w). As the levels of KGM increased, breaking force and deformation of grass carp surimi gels increased significantly. Water-holding properties of the surimi gels are improved with the increasing addition of KGM, but the whiteness decreased and the colour became darker. The optimum addition level of KGM was suggested to be 1%.
Agid:
755423