Zheng Mingjing, Hong Jinling, Chuai Pengjie, Chen Yanhong, Ni Hui, Li Qingbiao, Jiang Zedong
College of Ocean Food and Biological Engineering Jimei University Xiamen China.
Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian Liaoning China.
Food Sci Nutr. 2022 Jul 18;10(11):3759-3771. doi: 10.1002/fsn3.2973. eCollection 2022 Nov.
Phosphate is widely used in surimi products to improve the gel properties. However, excess addition of phosphate occurs, which can harm the consumer's health. This study aimed to evaluate the effects of agar gum and fucoidan on maintaining the gel properties of surimi products instead of phosphate. Interestingly, our results showed that 0.125% of agar gum and fucoidan to replace phosphate could enhance water-holding capacity and maintain gel strength and textual properties of surimi products well. Especially at frozen storage for 1 year, 0.125% of agar gum reduced the expressible moisture content of surimi products by around 10% ( < .05). Sensory evaluation showed that 0.125% of agar gum and fucoidan instead of phosphate can improve tissue and fondness of surimi products in refrigerated storage for 24 h but not in frozen storage for 1 year. The addition of agar gum and fucoidan at a high concentration >0.50% increased the WHC, but significantly decreased gel strength and springiness of surimi products ( < .05). Particularly, 1.00% of agar gum and fucoidan reduced gel strength by around 20% ( < .05). It might be due to the destruction of the gel network structure of surimi protein following the excess addition of these polysaccharides. It can be concluded that 0.125% of agar gum and fucoidan can replace phosphate to develop high-quality surimi products, and excessive addition of them have negative effects.
磷酸盐广泛用于鱼糜制品中以改善凝胶特性。然而，存在过量添加磷酸盐的情况，这可能危害消费者健康。本研究旨在评估琼脂胶和岩藻依聚糖替代磷酸盐对维持鱼糜制品凝胶特性的影响。有趣的是，我们的结果表明，用0.125%的琼脂胶和岩藻依聚糖替代磷酸盐可提高持水能力，并很好地维持鱼糜制品的凝胶强度和质地特性。特别是在冷冻储存1年后，0.125%的琼脂胶使鱼糜制品的可表达水分含量降低了约10%（P<0.05）。感官评价表明，0.125%的琼脂胶和岩藻依聚糖替代磷酸盐可改善冷藏24小时的鱼糜制品的组织和口感，但对冷冻储存1年的鱼糜制品则无此效果。琼脂胶和岩藻依聚糖添加量>0.50%时会提高持水能力，但会显著降低鱼糜制品的凝胶强度和弹性（P<0.05）。特别是，1.00%的琼脂胶和岩藻依聚糖使凝胶强度降低了约20%（P<0.05）。这可能是由于这些多糖添加过量后破坏了鱼糜蛋白的凝胶网络结构。可以得出结论，0.125%的琼脂胶和岩藻依聚糖可替代磷酸盐来开发高品质鱼糜制品，而过量添加则会产生负面影响。
