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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 (P < 0.05). The SEM analysis showed that the protein formation induced by lecithin was able to fill the empty voids and reinforce the microstructures. Unlike in reduced-salt surimi, the influence of higher salt concentration was more dominant in regular-salt surimi diminishing the effects of lecithin. The only adverse effect of lecithin found in this study was the decreasing of whiteness, especially when lecithin added up to 3% in both salt conditions. However, there was no significant damage to the overall gel properties.

SUBMITTER: Shi T 

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

REPOSITORIES: biostudies-literature

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

Shi Tong T   Arief Wijaya Ganesha Yanuar GY   Yuan Li L   Sun Quancai Q   Bai Fan F   Wang Jinlin J   Gao Ruichang R  

RSC advances 20200820 51


This study examined the gel properties of <i>Acipenser schrenckii</i> (<i>A. schrenckii</i>) surimi with 10 and 30 g kg<sup>-1</sup> of added lecithin at reduced-salt (3 g kg<sup>-1</sup> NaCl) and regular-salt (30 g kg<sup>-1</sup> NaCl) concentrations. The results suggested that the gel properties of <i>A. schrenckii</i> 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 increa  ...[more]

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