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A methodology for making thermostable konjac glucomannan (KGM) gels was examined with a view to eventual use with fish mince to make restructured products. A gelation method was developed with 3 and 6 % (w/v) aqueous dispersions of glucomannan (ADG) by adding alkali v/v (NaOH or KOH) up to pH 11.8- 12 and then allowing it to set (1 hr at 30ºC and 4 hrs at 5ºC). Both 3 and 6 % are suitable concentrations and KOH and NaOH (at 0.6 and 1M) are the most suitable alkalis for deacetylation of the glucomannan at pH 11.8- 12.0.

First Steps in Using Glucomannan to Make Thermostable Gels for Potential Use in Mince Fish Reestructuration