Effect of Carboxymethyl Konjac Glucomannan on the Gel Properties of Silver Carp Surimi: A Study on the Regulatory Mechanism of Substitution Degree

Freshwater surimi typically exhibits poor gel-forming capability and is prone to gel de- terioration, limiting its applications in food products. This study successfully prepared silver carp surimi gels with improved gel strength and water-holding capacity (WHC) using carboxymethyl konjac glucomannan (CKGM) as a functional modifier. Furthermore, the regulatory mechanism of CKGM with different degrees of substitution (DS) on the gel properties of silver carp surimi was systematically...