Abstract:

In order to optimize the preparation processing of surimi-konjac compound gel, konjac powder and silver carp surimi were used as the materials to investigate the effects of processing technologies including addition order of NaCl, konjac gel types, heating and cooling methods on texture properties, whiteness, water-holding capacity (WHC) and sensory quality of surimireversible konjac gel. In addition, the microstructure of this compound gel was examined using scanning electron microscope and HE staining. Results indicated that NaCl addition order had a significant effect on textural properties of the compound gel. The best quality of the compound gel was achieved through mixing 50% surimi and 50% reversible konjac gel followed by adding 1.5% NaCl, which revealed compact microstructure, high hardness and WHC. Meanwhile, no obvious difference in textural properties and sensory quality of the compound gel was observed between one-step heating and two-step heating. However, one-step heating provided higher whiteness, WHC and more compacted microstructure for the compound gel. Moreover, reversible konjac gel offered higher texture properties, whiteness, WHC and sensory quality of the compound gel than konjac sol or irreversible konjac gel.

Key words: reversible konjac gel, textural property, whiteness, microstructure