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author:

He, Ni (He, Ni.) [1] | Chen, Xinran (Chen, Xinran.) [2] | Li, Lin (Li, Lin.) [3] | Wang, Shaoyun (Wang, Shaoyun.) [4] | Lan, Meijuan (Lan, Meijuan.) [5] | Yuan, Yi (Yuan, Yi.) [6] (Scholars:袁毅) | Zhang, Zhenhui (Zhang, Zhenhui.) [7] | Li, Tongshuai (Li, Tongshuai.) [8] | Zhang, Xia (Zhang, Xia.) [9] | He, Xing (He, Xing.) [10] | Li, Bing (Li, Bing.) [11]

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EI

Abstract:

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

Community:

  • [ 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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Source :

Food Chemistry

ISSN: 0308-8146

Year: 2024

Volume: 456

8 . 5 0 0

JCR@2023

Cited Count:

WoS CC Cited Count:

SCOPUS Cited Count:

ESI Highly Cited Papers on the List: 0 Unfold All

WanFang Cited Count:

Chinese Cited Count:

30 Days PV: 2

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