Temperature‐tolerant Fish Protein Gels Using Konjac Flour

Abstract

Shear stress and strain values of surimi gels made from Alaska pollock and Pacific whiting were measured upon cooling, reheating, and freeze/thawing. Konjac flour was introduced to investigate its ability to maintain fracture properties of surimi gels against various temperatures. Gel colors (CIE L*,a*,b*) were also measured as affected by various levels of konjac flour. Konjac flour (5%) showed its ability to reinforce shear stress of gels 8‐10 times in both whiting and pollock surimi. Gels with 4% konjac flour were the most heat‐tolerant in both surimi. Surimi gels with konjac flour exhibited an ability to maintain consistent shear strain values against repeated freeze/thaw abuse. Konjac flour, up to 2%, increased lightness of gels, while yellow hue increased gradually up to 5%.

Effects of Starch Properties and Thermal-processing Conditions on Surimi–Starch Gels

“…The shear stress values of the gel with MWMS-I did not change (P > 0.05), even at higher starch concentration (90 g/kg). The results were similar to those reported by Park et al (12). The textural characteristics of protein gels containing fillers depend on the molecular structure of the fillers that can either depress or reinforce the primary gel structure (18).…”

“…The expansion of the starch granules results in a reinforcing or pressuring effect on the gel matrix and a higher gel strength (3). However, the gel strength can decrease if too much starch ( > 80 g/kg) is added (11,12). Different botanic sources of starches behave differently in the texture of surimi-starch gels.…”

Use of Konjac glucomannan as additive to reinforce the gels from low-quality squid surimi

“…KGM also has the ability to reinforce gel hardness 8-10-fold in both whiting and pollock surimi (Park, 1996) and recently was verified its good cryoprotective effect on myofibrillar protein from grass carp (Ctenopharyngodon idella) during frozen storage (Xiong et al, 2009). Moreover KGM can form strong, elastic, heat-stable gels when heated with mild alkali (Dave et al, 1998).…”

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

“…Konjac flour was introduced into the surimi made from sea fish (Alaska Pollock and Pacific whiting) to investigate its ability to maintain fracture properties of the surimi gels against various temperatures (5, 25, 55, or 75°C) (Park, 1996). However, so far nobody has reported the cryoprotective effect of konjac glucomannan (KGM) as a cryoprotectant in surimi and systematically investigated the influence of KGM on physicochemical properties of surimi products.…”