文献类型：期刊文献

英文题名：Effect of x-carrageenan on saltiness perception and texture characteristic related to salt release in low-salt surimi

作者：Lan, Haijing[1];Chen, Lei[1];Wang, Yitong[1];Lu, Minxin[1];Chen, Boyu[1];Ai, Chao[1];Teng, Hui[1]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Guangdong Prov Engn Technol Res Ctr Seafood, Key Lab Adv Proc Aquat Prod,Guangdong Higher Educ, Zhanjiang 524088, Peoples R China

年份：2023

卷号：253

外文期刊名：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

收录：SCI-EXPANDED(收录号：WOS:001102059500001)、、WOS

语种：英文

外文关键词：x-Carrageenan; Prepared dishes; Low salt surimi products; Textural properties; Saltiness perception

外文摘要：The purpose of this study was to investigate the effect of Kappa (x)-carrageenan on texture and perception of saltiness of low salt surimi. The low-field nuclear magnetic resonance (LF-NMR) and microstructure results showed that x-carrageenan could promote the formation of more immobilized water in low salt surimi gel, change its matrix structure, and lead to the uneven spatial distribution of sodium, thus enhancing saltiness perception. The rheological properties of surimi showed that x-carrageenan could increase the network strength of low salt surimi gel and improve its thermostability. Furthermore, the low salt surimi gel added with x-carrageenan has lower cooking loss, higher water holding capacity (WHC), gel strength and improved texture properties. Therefore, x-carrageenan has the effects of improving the quality and increasing salt perception of surimi gel. This study provides a new method for reducing salt consumption in food industry.