Abstract:The cooking loss，texture，rheological properties，and water changes of chopped pork during freezethaw cycles（0，1，3，and 5 times）were investigated by adding different content of deacetylated konjac glucomannan（DKGM，0% ，0.5% ，1.0% ，1.5% ，and 2.0% ）to explore the cryoprotective effect of DKGM on the gelatin properties of chopped pork.The results showed that the DKGM delayed the decline of the gelatin properties of the chopped pork after repeated freezing and thawing.When the addition amount was 1.5% ，after five freezethaw cycles，the cooking loss rate significantly decreased（P<0.05），the hardness significantly increased than that of the control group（P<0.05），and the elasticity，cohesiveness，and chewiness were higher than those of the fresh meat control group without freeze-thaw cycle treatment.The rheological results showed that the storage modulus of the treatment group was higher than that of the control group.The results of water distribution showed that the addition of DKGM delayed the water loss of the meat gelatin in freeze-thaw cycles and increased the proportion of non-flowable water in the meat gelatin.The addition of DKGM prompted the protein to form a better gelatin network structure，thereby slowing the decline of the gelatin properties of the pork mince in freeze-thaw cycles.