Department of Food Science and Engineering, College of Biological and Environmental Engineering, Zhejiang University of Technology, Hangzhou 310014, PR China.
Carbohydr Polym. 2013 Jan 30;92(1):484-9. doi: 10.1016/j.carbpol.2012.08.096. Epub 2012 Sep 1.
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.
本文研究了魔芋葡甘聚糖（KGM）对低质鱼糜凝胶性能的影响。与鱼糜对照组相比，添加 KGM 可显著提高其凝胶性能。KGM 含量、加热温度和加热时间对凝胶性能有显著影响。响应面法（RSM）用于优化添加 KGM 改善低质鱼糜凝胶性能的加工参数。凝胶性能的最佳条件为：KGM 含量 1.50%，加热温度 32.3°C，加热时间 184.6 分钟。最佳条件下预测的凝胶强度为 3578 g·mm。最佳条件下的预测结果与实验值吻合较好。
