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April 1, 2026Journal of Food Science

Effect of Konjac Glucomannan on the Cooking Loss, Texture, and Physicochemical Property of Frozen Porcine Blood After Cooking

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Authors

YDYiming DengWCWeiwei CaoXWXinyu Wei

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Overview

Explores how konjac glucomannan improves cooking quality in frozen porcine blood, suggesting enhanced texture and reduced loss.

Key Points

  • To investigate the effects of konjac glucomannan on textural properties and cooking loss of frozen porcine blood after cooking.
  • Administered varying levels of konjac glucomannan (0.10%-0.30%) to frozen porcine blood gel.
  • Measured cooking loss and physicochemical properties post-cooking.
  • Assessed texture attributes such as hardness, springiness, adhesiveness, cohesiveness, and chewiness.
  • 0.15% and 0.20% KGM significantly enhanced water holding capacity and reduced cooking loss.
  • 0.15% KGM resulted in maximum hardness of 1650.58 g and springiness of 0.93 mm.
  • Immobilized water content increased by 8.05% with 0.15% KGM compared to controls.
  • Disulfide bonds and hydrophobic interactions increased significantly at higher KGM levels, promoting gel network stability.

Cite This Study

Deng et al. (2026) studied this question.

synapsesocial.com/papers/69ccb62016edfba7beb87dafhttps://doi.org/10.1111/1750-3841.70995
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