Effects of deacetylation of konjac glucomannan on Alaska Pollock surimi gels subjected to high-temperature (120 °C) treatment

Konjac glucomannan (KGM) with different degrees of deacetylation (DDs) were added to Alaska Pollock surimi. The surimi samples were subjected to a high-temperature (120 °C) treatment, and the gelation properties of the surimi gels were investigated. The deformation and breaking forces increased with increasing DD; the gel strength showed the same trend. Deacetylation weakened the water-holding capacity, but improved the whiteness of the surimi gels. The storage modulus (G′) of the surimi gels was tested; it was found that G′ increased as the DD increased. The DSC results indicated that the DD might facilitate the KGM reaction with actin and improve the hydrophobic interactions with proteins. The SEM images showed that deacetylation resulted in denser and more uniform microstructures of the surimi gels.