Gel properties of Amur sturgeon () surimi improved by lecithin at reduced and regular-salt concentrations.

This study examined the gel properties of () surimi with 10 and 30 g kg of added lecithin at reduced-salt (3 g kg NaCl) and regular-salt (30 g kg NaCl) concentrations. The results suggested that the gel properties of surimi were strongly salt-dependent. Notably, regular-salt surimi gels showed better properties than reduced-salt surimi in all analyses. However, with the addition and increased levels of lecithin, the hydrogen bond formation and β-sheet content of low-salt surimi gels significantly increased ( < 0.05). The rheological patterns demonstrated higher elasticity and the gel strength, textural properties, and water holding capacity were also enhanced by lecithin ( < 0.05). The SEM analysis showed that the protein formation induced by lecithin was able to fill the empty voids and reinforce the microstructures. Unlike in reduced-salt surimi, the influence of higher salt concentration was more dominant in regular-salt surimi diminishing the effects of lecithin. The only adverse effect of lecithin found in this study was the decreasing of whiteness, especially when lecithin added up to 3% in both salt conditions. However, there was no significant damage to the overall gel properties.