Effect of Carboxymethyl Konjac Glucomannan on the Gel Properties of Silver Carp Surimi: A Study on the Regulatory Mechanism of Substitution Degree

Effect of Carboxymethyl Konjac Glucomannan on the Gel Properties of Silver Carp Surimi: A Study on the Regulatory Mechanism of Substitution Degree

Freshwater surimi typically exhibits poor gel-forming capability and is prone to gel deterioration, limiting its applications in food products. This study successfully prepared silver carp surimi gels with improved gel strength and water-holding capacity (WHC) using carboxymethyl konjac glucomannan...

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Bibliographic Details
Main Authors: Wenli Yan, Zhihan Ouyang, Xiaoying Luo, Rankun Xiao, Siqiao Liao, Fatang Jiang, Yonghui Li, Shanbai Xiong, Tao Yin, Xiangwei Zhu
Format: Article
Language:English
Published: MDPI AG 2025-08-01
Series:Foods
Subjects:
surimi gel
carboxymethyl konjac glucomannan (CKGM)
gel strength
water distribution
myofibrillar proteins
degree of substitution
Online Access:https://www.mdpi.com/2304-8158/14/15/2715
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