κ-Carrageenan masking bitterness perception in surimi gels containing potassium chloride-based salt substitutes: Gel properties, oral processing, and sensory evaluation - Details

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κ-Carrageenan　(CG)　was　employed　to　mask　the　bitterness　induced　by　50%　KCl　in　surimi　gels　to　achieve　salt　reduction　and　gel　performance　improvement.　The　combination　of　KCl　and　CG　(KCl　+　CG)　yielded　the　increased　textural　characteristics　and　water-holding　capacity　(WHC)　of　surimi　gels　and　facilitated　the　transition　of　free　water　to　immobilized　water.　In　addition,　the　KCl　+　CG　supplement　increased　the　turbidity　and　particle　size　of　myofibrillar　protein　(MP)　sols　but　decreased　the　surface　hydrophobicity　in　a　dose-dependent　manner.　The　hydrophobic　interactions　and　disulfide　bonds　played　crucial　roles　in　maintaining　the　stability　of　MP　gels.　The　specific　binding　of　potassium　ions　to　the　sulfate　groups　of　CG　limited　the　release　and　diffusion　of　potassium　ions　from　the　surimi　gels　during　oral　processing,　effectively　masking　the　bitterness　perception　and　maintaining　the　saltiness　perception.　This　study　provides　a　promising　strategy　to　reduce　the　utilization　of　sodium　salt　in　surimi　products.　©　2024　Elsevier　Ltd

Keyword：

Covalent bonds Gels Hydrophobicity Particle size Potash Potassium chloride Sols Sulfur compounds

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[ 1 ] [He, Ni]School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou; 510640, China
[ 2 ] [Chen, Xinran]School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou; 510640, China
[ 3 ] [Li, Lin]School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou; 510640, China
[ 4 ] [Li, Lin]School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan; 523808, China
[ 5 ] [Wang, Shaoyun]College of Biological Science and Engineering, Fuzhou University, Fuzhou; 350108, China
[ 6 ] [Lan, Meijuan]School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou; 510640, China
[ 7 ] [Yuan, Yi]College of Biological Science and Engineering, Fuzhou University, Fuzhou; 350108, China
[ 8 ] [Zhang, Zhenhui]College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou; 450000, China
[ 9 ] [Li, Tongshuai]School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou; 510640, China
[ 10 ] [Zhang, Xia]School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou; 510640, China
[ 11 ] [He, Xing]College of Information Technology and Engineering, Guangzhou College of Commerce, Guangzhou; 511363, China
[ 12 ] [Li, Bing]School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou; 510640, China

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κ-Carrageenan masking bitterness perception in surimi gels containing potassium chloride-based salt substitutes: Gel properties, oral processing, and sensory evaluation
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Source ：

Food Chemistry

ISSN： 0308-8146

Year： 2024

Volume： 456

8 . 5 0 0

JCR@2023

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ESI Highly Cited Papers on the List： 0 Unfold All

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30 Days PV： 3

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