FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (11): 134-137.doi: 10.7506/spkx1002-6630-201311030

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Effect of Konjac Glucomannan on Water-holding Capacity of Frozen Shrimps

XIE Wan-cui,ZENG En-hui,YANG Xi-hong*,JI Hong-wu,ZHOU Nong,LIAN Xin,WU Hong-wei   

  1. Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University,Zhanjiang 524088, China
  • Received:2012-02-18 Revised:2013-04-27 Online:2013-06-15 Published:2013-06-03

Abstract:

The objective of this study is to explore the effect of konjac glucomannan (KGM) on water-holding quality
of frozen shrimps. Five different enzymes were used to hydrolyze konjac for different durations. As a result, KGMs
with different molecular weights were obtained to provide water-holding agents for frozen shrimps. The optimal
enzyme type and hydrolysis time were found to be hemicellulase and 2 h, respectively, based on water-holding capacity
and texture profile analysis (TPA) of frozen shrimps. Under these conditions, the weight gain rate of shrimps during
soaking was 9.28%, thawing loss 1.88%, cooking loss 17.04%, and yield of shrimps 82%. Meanwhile, the hydrolysis
rate of konjac was 49%.

Key words: konjac glucomannan, frozen shrimp, water retention

CLC Number: