Effects of Konjac Glucomannan on Functional and Structural Properties of Antarctic Krill Surimi Gel.

Yiran Chen, Xiaoxia Zhang, Li Chen, Liming Zhang, Guanghua Xia, Junjie Zhang, Zongpei Zhang, Zhidong Liu

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

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0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

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5 · Who and what money

Authors and funding

8 authors.

Yiran ChenState Key Laboratory of Marine Food Processing & Safety Control, Qingdao 266400, China.

Xiaoxia ZhangSchool of Ocean Food Science and Biological Engineering, Jiangsu Ocean University, Lianyungang 222005, China.

Li ChenJiangsu Institute of Marine Resources Development, Lianyungang 222005, China.

Liming ZhangSchool of Food Science and Engineering, Hainan University, Haikou 570228, China.

Guanghua XiaSchool of Food Science and Engineering, Hainan University, Haikou 570228, China.

Junjie ZhangSchool of Ocean Food Science and Biological Engineering, Jiangsu Ocean University, Lianyungang 222005, China.

Zongpei ZhangState Key Laboratory of Marine Food Processing & Safety Control, Qingdao 266400, China.

Zhidong LiuEast China Sea Fishery Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China.

Funding

Open Foundation of State Key Laboratory of Marine Food Processing & Safety Control SKL202303the Science and Technology Program of Jiangsu Center of Technology Innovation for Marine Resources Development LWKJ-02-01

6 · The paper itself

Abstract

Antarctic krill surimi is a novel type of gel-based food that has attracted increasing attention. However, pure Antarctic krill surimi generally exhibits poor gel-forming properties. Konjac glucomannan (KGM) offers a promising approach to address this limitation due to its gel-forming ability and thermal stability. This study investigated the effect of KGM (0.0-20.0 mg/g) on the functional properties and structural characteristics of Antarctic krill-KGM surimi gels. The results demonstrated that as KGM levels increased, water-holding capacity, whiteness, hardness, chewiness, and gel strength of the composite surimi gels first increased and then decreased, while cooking loss followed the opposite trend. Texture analysis showed that gel strength was significantly enhanced at 10.0 mg/g KGM, reaching a maximum value of 1581.78 ± 12.86 (

Indexed as

antarctic krillfunctional propertieskonjac glucomannanstructure characteristicssurimi gel

Identifiers

PMID41750854

DOI10.3390/foods15040662

PMCPMC12938966

What Socratic holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.