Journal
FOOD CHEMISTRY
Volume 116, Issue 2, Pages 413-418Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2009.02.056
Keywords
Konjac glucomannan; Grass carp; Surimi; Protein denaturation; Physicochemical properties; Frozen storage
Funding
- The University of Hong Kong Seed
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The cryoprotective effect of konjac glucomannan (KGM) on myofibrillar protein from grass carp (Ctenopharyngodon idella) during frozen storage at - 18 degrees 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 cyroprotective 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%. (C) 2009 Elsevier Ltd. All rights reserved.
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