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author：

Zhou, F. (Zhou, F..) [1] | Jiang, W. (Jiang, W..) [2] | Tian, H. (Tian, H..) [3] | Luo, W. (Luo, W..) [4] | Zhang, X. (Zhang, X..) [5] | Wang, J. (Wang, J..) [6] | Liang, J. (Liang, J..) [7] | Xiang, L. (Xiang, L..) [8] | Wang, S. (Wang, S..) [9] | Cai, X. (Cai, X..) [10] | Wu, Q. (Wu, Q..) [11] | Lin, H. (Lin, H..) [12]

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Scopus

Abstract：

In　order　to　improve　the　gel　properties　of　surimi,　the　surimi　gel　was　prepared　by　adding　Laminaria　japonica　powder　(LJP)　with　a　mass　fraction　of　2%~10%　in　silver　carp　surimi.　The　effect　of　amount　of　LJP　on　the　gel　strength,　texture,　water　holding　capacity,　rheological　properties,　chemical　forces,　myofibrillar　protein　(MP)　secondary　structure,　color　and　microstructure　of　the　surimr　gel　were　analyzed.　Thus,　the　intrinsic　cause　of　LJP　improving　the　surimi　gel　quality　was　explored.　Results　showed　that　the　addition　of　LJP　significantly　improved　(P＜0.05)　the　gel　strength,　hardness　and　WHC　of　the　surimi　gels,　these　three　indicators　were　increased　first　and　then　decreased　later　with　the　increased　of　LJP　addition　(highest　at　8%　added).　When　the　addition　amount　was　10%,　the　gel　strength,　hardness　and　WHC　indicators　of　the　surimi　gels　significantly　decrease　(P＜0.05).　The　LJP　also　had　a　significant　improvement　effects　on　the　viscosity,　stability　and　storage　modulus　(G＇)　of　the　surimi　sol,　which　promoted　the　formation　of　elastic　gel,　but　the　high　amount　of　LJP　(10%)　added　had　a　certain　negative　effect　on　the　elastic　gel.　The　polysaccharides　enriched　in　LJP　could　formed　polysaccharide-MP　interaction　with　MP　in　surimi,　which　significantly　increased　hydrogen　bond　and　ionic　bond　force　in　surini　gel,　and　promoted　the　MP　secondary　structure　transition　to　β-sheet,　thus　formed　a　surimi　gel　with　small　pore　size　and　more　dense　structure.　In　conclusion,　the　appropriate　amount　of　LJP　added　(6%~8%)　can　improve　the　quality　of　the　surimi　gel　by　affecting　the　gel　characteristics,　gel　chemical　forces　and　MP　secondary　structure.　©　The　Author(s)　2025.

Keyword：

Laminaria japonica powder molecular force protein structure rheological properties surimi

Community：

  • [ 1 ] [Zhou F.]Fujian Provincial Key Laboratory of Ecology-toxicological Effects & Control for Emerging Contaminants, Key Laboratory of Ecological Environment and Information Atlas, Fujian Provincial University, College of Environmental and Biological Engineering, Putian University, Putian, 351100, China
  • [ 2 ] [Zhou F.]Fujian Province-Indonesia Marine Food Joint Research and Development Center, Fujian Polytechnic Normal Univeristy, Fuzhou, 350030, China
  • [ 3 ] [Zhou F.]Institute of Food and Marine Bio-Resources, College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
  • [ 4 ] [Jiang W.]Fujian Province-Indonesia Marine Food Joint Research and Development Center, Fujian Polytechnic Normal Univeristy, Fuzhou, 350030, China
  • [ 5 ] [Jiang W.]Institute of Food and Marine Bio-Resources, College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
  • [ 6 ] [Tian H.]Institute of Food and Marine Bio-Resources, College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
  • [ 7 ] [Luo W.]Fujian Province-Indonesia Marine Food Joint Research and Development Center, Fujian Polytechnic Normal Univeristy, Fuzhou, 350030, China
  • [ 8 ] [Luo W.]Institute of Food and Marine Bio-Resources, College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
  • [ 9 ] [Zhang X.]Fujian Provincial Key Laboratory of Ecology-toxicological Effects & Control for Emerging Contaminants, Key Laboratory of Ecological Environment and Information Atlas, Fujian Provincial University, College of Environmental and Biological Engineering, Putian University, Putian, 351100, China
  • [ 10 ] [Wang J.]Fujian Provincial Key Laboratory of Ecology-toxicological Effects & Control for Emerging Contaminants, Key Laboratory of Ecological Environment and Information Atlas, Fujian Provincial University, College of Environmental and Biological Engineering, Putian University, Putian, 351100, China
  • [ 11 ] [Liang J.]Fujian Provincial Key Laboratory of Ecology-toxicological Effects & Control for Emerging Contaminants, Key Laboratory of Ecological Environment and Information Atlas, Fujian Provincial University, College of Environmental and Biological Engineering, Putian University, Putian, 351100, China
  • [ 12 ] [Xiang L.]Fujian Province-Indonesia Marine Food Joint Research and Development Center, Fujian Polytechnic Normal Univeristy, Fuzhou, 350030, China
  • [ 13 ] [Wang S.]Institute of Food and Marine Bio-Resources, College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
  • [ 14 ] [Cai X.]Institute of Food and Marine Bio-Resources, College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
  • [ 15 ] [Wu Q.]Fujian Province Yaming Food Co., Ltd., Putian, 351100, China
  • [ 16 ] [Lin H.]Fujian Province Yaming Food Co., Ltd., Putian, 351100, China

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Source ：

Science and Technology of Food Industry

ISSN： 1002-0306

Year： 2025

Issue： 4

Volume： 46

Page： 50-58

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ESI Highly Cited Papers on the List： 0 Unfold All

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30 Days PV： 2

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