期刊
CARBOHYDRATE POLYMERS
卷 92, 期 1, 页码 484-489出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2012.08.096
关键词
Konjac glucomannan; Response surface methodology; Low-quality surimi; Glycation; Gel properties
资金
- Research Initiation Fund of Zhejiang University of Technology [105007129]
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 degrees 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. (C) 2012 Elsevier Ltd. All rights reserved.
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