Gel properties of Amur sturgeon (Acipenser schrenckii) surimi improved by lecithin at reduced and regular-salt concentrations.

ABSTRACT: This study examined the gel properties of Acipenser schrenckii (A. schrenckii) surimi with 10 and 30 g kg^-1 of added lecithin at reduced-salt (3 g kg^-1 NaCl) and regular-salt (30 g kg^-1 NaCl) concentrations. The results suggested that the gel properties of A. schrenckii surimi were strongly salt-dependent. Notably, regular-salt surimi gels showed better properties than reduced-salt surimi in all analyses. However, with the addition and increased levels of lecithin, the hydrogen bond formation and β-sheet content of low-salt surimi gels significantly increased (P < 0.05). The rheological patterns demonstrated higher elasticity and the gel strength, textural properties, and water holding capacity were also enhanced by lecithin (

SUBMITTER: Shi T 

PROVIDER: S-EPMC9056329 | biostudies-literature | 2020 Aug

REPOSITORIES: biostudies-literature