Low-salt surimi production is crucial as it addresses health concerns related to sodium intake while maintaining the quality and shelf-life of seafood products. This research focused on optimizing the gelation conditions for silver carp surimi with the addition of psyllium husk powder at low salt concentrations (0.5% and 1%, /) to investigate the effects of psyllium husk powder concentration, temperature, and time on gel strength and water-holding capacity. The quality was assessed in terms of gel strength and water-holding capacity. Following a single-factor exploration, a three-level orthogonal experiment was designed to evaluate the influence of these three variables using a combined scoring system. Results indicated that psyllium husk powder levels between 0.1% and 0.3% (/) enhanced gel strength and water-holding capacity. The optimal conditions were identified as follows: 1% (/) NaCl with 0.2% (/) psyllium husk powder for 2.5 h at 35 °C, and 0.5% (/) NaCl with 0.3% (/) psyllium husk powder for 3 h at 35 °C. Texture profile analysis revealed that psyllium husk powder increased the hardness of the surimi gel, promoting myosin cross-linking and denser gel structure. Compared to traditional surimi gel, which relies on ionic bonds, the optimized gel showed higher levels of disulfide cross-linking and enhanced hydrophobic interactions, resulting in a stronger gel structure. Sensory evaluation suggested that surimi gels with psyllium husk powder were perceived as better than those without psyllium husk powder. The study concludes that selecting the appropriate psyllium husk powder quantity and thermal processing conditions based on salt concentration can significantly improve the quality of low-salt surimi gels. Error analysis using one-way ANOVA was performed on all experimental data and ( < 0.05) indicated the significant difference.

Download full-text PDF

Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11049333PMC
http://dx.doi.org/10.3390/gels10040247DOI Listing

Publication Analysis

Top Keywords

psyllium husk
40
husk powder
40
surimi gel
12
gel strength
12
strength water-holding
12
water-holding capacity
12
psyllium
10
husk
10
powder
10
gel
9

Similar Publications

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!