文献类型：期刊文献

英文题名：Effect of carboxymethyl cellulose (CMC) on some physico-chemical and mechanical properties of unrinsed surimi gels

作者：Zhang, Chang[1];Zheng, Yimei[1];Ai, Chao[1];Cao, Hui[1];Xiao, Jianbo[1];El-Seedi, Hesham[2];Chen, Lei[1];Teng, Hui[1]

机构：[1]Guangdong Ocean Univ, Key Lab Adv Proc Aquat Prod Guangdong Higher Educ, Coll Food Sci & Technol, Guangdong Prov Engn Lab Marine Biol Prod,Guangdon, Zhanjiang 524088, Peoples R China;[2]Jiangsu Univ, Int Res Ctr Food Nutr & Safety, Zhenjiang 212013, Peoples R China

年份：2023

卷号：180

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:000997650600001)、、EI(收录号：20231413852585)、Scopus(收录号：2-s2.0-85151471385)、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：Unrinsed surimi; Gel; Carboxymethyl cellulose; Gelation properties; Rheological properties

外文摘要：The objective of this study was to evaluate the effect of the carboxymethyl cellulose (CMC) on the physico-chemical and mechanical properties of unrinsed surimi gels during heat treatment. The results revealed that the addition of CMC could significantly (p < 0.05) improve the gel strength, texture properties of unrinsed surimi gels and imparted better color perception compared with the control group showing lower gel strength and poorer water-holding capacity. The addition of 0.5 and 1.5 g/100 g CMC also promoted the formation of a more uniform and compact gel network structure of the unrinsed surimi gels, locking more water in the gel network, significantly improved the water holding capacity of the gels and enhancing their viscoelastic properties (p < 0.05). In conclusion, an appropriate amount of CMC can be added to unrinsed surimi as a food additive, and 1.5 g/100 g was the optimal addition amount obtained in this study, which provides important information for improved the gel properties of unrinsed surimi.