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

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Title: Effect of Konjac Glucomannan on the Cooking Loss, Texture, and Physicochemical Property of Frozen Porcine Blood After Cooking.
Authors: Deng, Yiming1 (AUTHOR), Cao, Weiwei1 (AUTHOR) caoweiwei@haust.edu.cn, Wei, Xinyu1 (AUTHOR), Liu, Wenchao1 (AUTHOR), Li, Linlin1 (AUTHOR), Chen, Junliang1 (AUTHOR), Yang, Tongxiang1 (AUTHOR), Ren, Guangyue1 (AUTHOR), Duan, Xu1 (AUTHOR) duanxu_dx@163.com
Source: Journal of Food Science (John Wiley & Sons, Inc.). Apr2026, Vol. 91 Issue 4, p1-10. 10p.
Subjects: Food texture, Chemical properties, Food quality, Konjak, Protein crosslinking
Abstract: Polysaccharides have the potential to decrease cooking loss and improve the quality of frozen porcine blood after cooking. Therefore, this study explored the impacts of konjac glucomannan (KGM) addition levels on the post‐cooking quality attributes of frozen porcine blood gel. Results showed that the KGM addition level of 0.15% and 0.20% significantly enhanced the WHC and reduced the cooking loss of frozen porcine blood after cooking. The frozen porcine blood gel with 0.15% KGM exhibited the highest hardness (1650.58 g), springiness (0.93 mm), adhesiveness (121.01), cohesiveness (0.745), and chewiness (1065.52). Compared with the cooked porcine blood without KGM, the immobilized water content of cooked porcine blood with 0.15% level of KGM increased by 8.05%. Moreover, the β‐sheet and α‐helix contents in the cooked porcine blood gels with the KGM addition level of 0.10%–0.30% were significantly higher than those without KGM. The contents of disulfide bonds and hydrophobic interactions at the 0.30% KGM level increased by 14.80% and 42.08%, respectively, compared with the cooked porcine blood without KGM. Disulfide bonds and hydrophobic interactions contributed to the reinforcement and stability of the blood gel network. However, excessive hydrophobicity and disulfide bond could promote protein over‐aggregation, resulting in a loosen network structure. In conclusion, 0.15% KGM effectively reduced cooking loss, enhanced water holding capacity, and improved the texture of frozen porcine blood gel after cooking. This research provides insights into the application of KGM for improving the cooking quality of frozen porcine blood. [ABSTRACT FROM AUTHOR]
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Database: Engineering Source
Description
Abstract:Polysaccharides have the potential to decrease cooking loss and improve the quality of frozen porcine blood after cooking. Therefore, this study explored the impacts of konjac glucomannan (KGM) addition levels on the post‐cooking quality attributes of frozen porcine blood gel. Results showed that the KGM addition level of 0.15% and 0.20% significantly enhanced the WHC and reduced the cooking loss of frozen porcine blood after cooking. The frozen porcine blood gel with 0.15% KGM exhibited the highest hardness (1650.58 g), springiness (0.93 mm), adhesiveness (121.01), cohesiveness (0.745), and chewiness (1065.52). Compared with the cooked porcine blood without KGM, the immobilized water content of cooked porcine blood with 0.15% level of KGM increased by 8.05%. Moreover, the β‐sheet and α‐helix contents in the cooked porcine blood gels with the KGM addition level of 0.10%–0.30% were significantly higher than those without KGM. The contents of disulfide bonds and hydrophobic interactions at the 0.30% KGM level increased by 14.80% and 42.08%, respectively, compared with the cooked porcine blood without KGM. Disulfide bonds and hydrophobic interactions contributed to the reinforcement and stability of the blood gel network. However, excessive hydrophobicity and disulfide bond could promote protein over‐aggregation, resulting in a loosen network structure. In conclusion, 0.15% KGM effectively reduced cooking loss, enhanced water holding capacity, and improved the texture of frozen porcine blood gel after cooking. This research provides insights into the application of KGM for improving the cooking quality of frozen porcine blood. [ABSTRACT FROM AUTHOR]
ISSN:00221147
DOI:10.1111/1750-3841.70995