Temperature-tolerant fish protein gels using Konjac flour

J. W. Park

Research output: Contribution to journalArticlepeer-review

42 Citations (Scopus)


Shear stress and strain values of surimi gels made from Alaska pollock and Pacific whiting were measured upon cooling, reheating, and freeze/thawing. Konjac flour was introduced to investigate its ability to maintain fracture properties of surimi gels against various temperatures. Gel colors (CIE L*,a*,b*) were also measured as affected by various levels of konjac flour. Konjac flour (5%) showed its ability to reinforce shear stress of gels 8-10 times in both whiting and pollock surimi. Gels with 4% konjac flour were the most heat-tolerant in both surimi. Surimi gels with konjac flour exhibited an ability to maintain consistent shear strain values against repeated freeze/thaw abuse. Konjac flour, up to 2%, increased lightness of gels, while yellow hue increased gradually up to 5%.

Original languageEnglish
Pages (from-to)165-174
Number of pages10
JournalJournal of Muscle Foods
Issue number2
Publication statusPublished - 1996 Jun

ASJC Scopus subject areas

  • Food Science


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