International Journal of Food Processing Technology  (Volume 2 Issue 2)
 The Effectiveness of Konjac Flour on the Physicochemical and Rheological Properties of the Myofibrillar Proteins of the Common Carp (Cyprinus carpio)  International Journal of Food Processing Technology
Pages 26-33

Jingjing Diao, Hongsheng Chen, Qian Chen, Baohua Kong and Xinping Diao


Published: 30 July 2015
 The effects of konjac flour (KF) on the emulsifying properties, turbidity, rheological properties, gel strength, gel water-binding capacity (WBC), and gel microstructure of the myofibrillar protein (MP) of the common carp (Cyprinus carpio) were investigated. The results showed that the emulsifying activities and gel strength of MP increased first and then decreased with increasing KF concentrations, achieving the highest values at 0.1% KF (P<0.05). Increased KF concentrations were accompanied by an enhanced gel WBC and increased susceptibility to thermal aggregation (P<0.05). The addition of KF markedly enhanced G' over the entire heating temperature range, and the “peak” G′ values of the 2.0% KF sample were 3.6 times than those of the control samples. The reduced G′′/G′ at the end of the heating process (80_C) revealed that KF addition improved the gel elastic quality and increased the gelling ability of MP. It was determined by observing the gel microstructure that addition of KF reduced empty spaces and produced a more compact and homogeneous MP gel network structure. Overall, these results suggest that KF addition offers an effective approach for improving the MP gel formation ability of the common carp muscle.
 Common carp, Konjac flour, Physicochemical property, Gel property, Myofibrillar protein.