Obtaining a restructured seafood product from non- functional fish muscle by glucomannan addition: first steps

A procedure for fish minced muscle gelation has been created in order to restructure mince muscle that lacks functionality due to processing. This consists of adding glucomannan, dispersed in water in concentrations of 3¿6%, to the mince. Then, 0.6 N KOH is added to bring the pH up to 11.8¿12, and the sample is kept at 30°C for 1 h and then at 5°C for 4 h, so that the glucomannan gels with the mince incorporated as a ¿filler.¿ This gel is subsequently neutralized by placing it in a buffer. The result is a thermostable gel with the same aspects of raw fish muscle and oral sensory properties similar to those of muscle when both are cooked. Therefore, this gel could be used to mimic muscle fibers or myotomes.Peer reviewe