Singh Avtar, Benjakul Soottawat, Prodpran Thummanoon, Nuthong Pornpot
International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand.
Office of Scientific Instrument and Testing, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand.
Foods. 2021 May 24;10(6):1181. doi: 10.3390/foods10061181.
Effects of psyllium () husk powder (PHP) at various concentrations (0, 1, 2, 3 and 4%, /) on gelling properties of surimi from threadfin bream ( sp.) were investigated. The addition of 1% PHP resulted in the highest increase (50%) in the breaking force (BF) of surimi gel (S), compared to that of the control gel (CON; without PHP). Lower BF was obtained for gel incorporated with PHP at the higher levels (2-4%) ( < 0.05). On the other hand, deformation (DF) was decreased with the addition of PHP at all levels compared to the CON gel. The whiteness and expressible moisture content of gels were decreased with augmenting levels of PHP ( < 0.05). Protein patterns revealed that PHP at all concentrations did not affect the polymerization of the myosin heavy chain. A loss in the elasticity of the gel was attained with the addition of PHP as indicated by decreased storage modulus (G'). A finer and more compact network was detected in gels containing 1 and 2% PHP than that found in the CON. FTIR spectra suggested that the addition of PHP influenced the secondary structure as well as functional groups of myofibrillar proteins. Based on the sensory evaluation, the surimi containing PHP at 1-3% showed a similar overall likeness score to the CON. Therefore, PHP at the optimum level could improve the gelling properties of the threadfin bream surimi with high acceptability.
研究了不同浓度（0%、1%、2%、3%和4%，w/v）的车前子壳粉（PHP）对金线鱼鱼糜凝胶特性的影响。与对照凝胶（CON；不含PHP）相比，添加1%的PHP使鱼糜凝胶（S）的断裂力（BF）增加幅度最大（50%）。在较高水平（2 - 4%）添加PHP的凝胶获得较低的BF（P < 0.05）。另一方面，与CON凝胶相比，添加PHP后所有水平的凝胶变形（DF）均降低。随着PHP添加水平的增加，凝胶的白度和可表达水分含量降低（P < 0.05）。蛋白质图谱显示，所有浓度的PHP均不影响肌球蛋白重链的聚合。如储能模量（G'）降低所示，添加PHP后凝胶弹性降低。在含有1%和2% PHP的凝胶中检测到比CON凝胶更精细、更致密的网络。傅里叶变换红外光谱表明，添加PHP影响了肌原纤维蛋白的二级结构以及官能团。基于感官评价，含有1 - 3% PHP的鱼糜与CON具有相似的总体喜好评分。因此，最佳水平的PHP可以改善金线鱼鱼糜的凝胶特性且具有较高的可接受性。
