Effect of κ-carrageenan on 3D printing performance and gel property of low-sodium salt surimi
The effects of κ-carrageenan addition on 3D printing performance and gel properties of low-sodium salt surimi system with mass fraction of 1.0％for sodium chloride and 0.5％for calcium chloride were studied.Rheological properties,3D printing properties,secondary structure of myofibril-lar protein,cooking loss,water retention,texture properties,gel flavor and microstructure were used to evaluate the sodium reduction effect of surimi system.The results showed that the addition of K-car-rageenan could significantly improve the 3D printing performance of low-sodium surimi ink,the water holding capacity and gel strength of surimi gel were also significantly increased(P＜0.05),and the cooking loss was significantly decreased.The mechanical properties of β-folded structure are better than those of α-spiral structure,and the samples with higher content of β-folded structure have better stability.In addition,when 1.5％(mass fraction)κ-carrageenan was added,the microstructures of the low-sodium surimi gel showed a dense state,the hardness,cohesiveness and chewiness of the gel reached the maximum,and the gel had suitable rheological properties and protein secondary structure.
3D printingκ-carrageenanlow-sodium salt surimirheological propertiessecondary structuregel properties
万方数据
维普
