Optimization of adding konjac glucomannan to improve gel properties of low-quality surimi

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...