文献类型：期刊文献

英文题名：Effect of cellulose on gel properties of heat-induced low-salt surimi gels: Physicochemical characteristics, water distribution and microstructure

作者：Zhang, Chang[1];Chen, Lei[1,2];Lu, Minxin[1];Ai, Chao[1];Cao, Hui[1];Xiao, Jianbo[1];Zhong, Saiyi[1];Teng, Hui[1]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Guangdong Prov Engn Technol Res Ctr Seafood, Guangdong Prov Key Lab Aquat Prod Proc & Safety,Gu, Zhanjiang 524088, Peoples R China;[2]Hunan GaoGe Dairy Co Ltd, Changsha, Hunan, Peoples R China

年份：2023

卷号：19

外文期刊名：FOOD CHEMISTRY-X

收录：SCI-EXPANDED(收录号：WOS:001071216300001)、、EI(收录号：20233514648872)、Scopus(收录号：2-s2.0-85168809694)、WOS

基金：This work is supported by the National Natural Science Foundation of China (NSFC, Grant No. 32272315, 32072209) , the Natural Science Foundation of Guangdong Province (2022A1515010694) , China Post-doctoral Science Foundation Funded Project (2020M682073) , the Innovative Team Program of High Education of Guangdong Province (2021KCXTD021) .

语种：英文

外文关键词：Low-salt surimi gel; Cellulose; Gel property; Gel network

外文摘要：The processing of surimi products requires the addition of high levels of salt, which makes it a high-salt food that poses a risk to human health. The search for exogenous additives to reduce the salt content of surimi products while ensuring their quality characteristics is crucial. Therefore, the effect of different species of cellulose on enhancing the quality characteristics of low-salt surimi gels was investigated and the best-modified cellulose was identified. Carboxymethyl cellulose (CMC), hydroxypropyl methylcellulose (HPMC), and microcrystalline cellulose (MCC) were selected for this study to compare with high-salt control and low-salt control. The results showed that cellulose could induce conformational transitions of proteins and promote the formation of an ordered and dense surimi gel network and the minimum porosity of 15.935% was obtained in the MCC-treated group. The cellulose-treated group conferred good textural properties to the surimi gels, significantly improved gel strength and water retention capacity (p < 0.05), and reduced the amount of water lost after cooking treatment (p < 0.05). Low-field NMR results showed that cellulose reduced the release of water, converting more free water to immobile water, thus increasing the water proton density. The higher energy storage modulus G' in the presence of cellulose indicated a more stable surimi gel system dominated by springiness. In summary, cellulose could confer better quality characteristics to low-salt surimi gels and MCC performance was superior to other cellulose species. This study helps the understanding of the mechanism of cellulose-surimi action on the development of high-quality low-salt surimi gels.