Curdlan-Induced Significant Enhancement of Lipid Oxidation Control and Gelling Properties of Low-Salt Marine Surimi Gel Containing Transglutaminase and Lysine.

In this study, curdlan was investigated as a substitute for egg-white protein, and the effects of different concentrations (0.2%, 0.4%, 0.6%, 0.8%, and 1.0%) on lipid oxidation and the physicochemical properties of a novel low-salt surimi gel containing transglutaminase (TGase) and lysine were evaluated. The results indicated that adding appropriate curdlan concentrations (0.2%-0.4%, especially 0.4%) significantly inhibited lipid oxidation in the surimi gel, achieving the highest and whiteness values. The fracture strength, WHC, hardness, and chewiness of the gel increased by 23.87%, 6.70%, 32.80%, and 13.49%, respectively, compared to the control gel containing egg-white protein ( < 0.05). At 0.4% curdlan, the gel also enhanced the crosslinking within the surimi, improved its resistance to shear stress, significantly increased the G' value, and shortened the T, T, and T relaxation times, inhibiting the conversion of immobilized to free water in the gel and promoting a denser three-dimensional network structure. However, excessive curdlan amounts (0.6%-1.0%) led to a notable deterioration in the gel performance, causing a more irregular microstructure, the formation of larger cluster-like aggregates, and a negative effect on color. In conclusion, the combination of 0.4% curdlan with TGase and Lys is effective for preparing low-salt surimi products.