Effect of gellan and calcium chloride on properties of surimi gel with low and high setting phenomena

Abstract

The properties of bigeye snapper surimi gel as affected by gellan at different levels (2–6% based on solid content of surimi) in combination with CaCl2 at various concentrations (25–75 mmol kg−1) in the presence and absence of transglutaminase were examined.

Textural, Sensory, and Chemical Characteristic of Threadfin Bream (Nemipterus sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (Lates calcarifer)

“…In general, EMC represents the water holding capacity (WHC) of surimi gel. A lower EMC indicates more water retained or bound with the gel matrix [ 13 ]. The EMC of surimi gels containing ASBB at different concentrations is displayed in Table 1 .…”

“…No differences in the band intensity of actin, tropomyosin, and troponin among all samples were observed between all the gel samples. In general, actin and tropomyosin were not the preferred substrate for TGase and were resistant to proteolysis induced by heat stable proteases [ 13 ].…”

“…By means of a gelling process, a three-dimensional gel network is developed as a result of the exposure of functional groups of numerous protein molecules, with subsequent inter- or intra-molecular interactions. Several additives were previously employed to enhance gel characteristics of surimi such as egg white [ 2 , 3 ], whey protein concentrate [ 4 , 5 , 6 ], oxidized phenolic compounds [ 7 , 8 ], coconut husk extract [ 9 ], some hydrocolloids [ 10 , 11 , 12 ], calcium chloride [ 13 ], calcium carbonate [ 14 ], etc.…”

Impact of salted duck egg albumen powder on proteolysis and gelling properties of sardine surimi

“…Gelation includes dissociation and unfolding of myofibrillar proteins. A three-dimensional gel network is subsequently developed when unfolded proteins undergo aggregation as induced by heat (Petcharat & Benjakul, 2017). Both dark-and whitefleshed fishes, including fresh water and marine fishes, have commonly been used in surimi production, such as lizardfish (Benjakul, Visessanguan, Tueksuban, & Tanaka, 2004), bigeye snapper (Julavittayanukul, Benjakul, & Visessanguan, 2006), tilapia (Rawdkuen, Sai-Ut, Khamsorn, Chaijan, & Benjakul, 2009), mackerel (Balange & Benjakul, 2009), croaker (Panpipat, Chaijan, & Benjakul, 2010), Alaska pollock (Yin & Park, 2014), silver carp (Majumdar, Deb, Dhar, & Priyadarshini, 2013), and common carp (Ganesh, Dileep, Shamasundar, & Singh, 2006).…”

Effect of chitooligosaccharide from squid pen on gel properties of sardine surimi gel and its stability during refrigerated storage

“…Additionally, COS‐L at high concentration might dilute myofibrillar proteins, thus reducing the aggregation of proteins. This resulted in a less ordered and weaker gel network (Petcharat & Benjakul, ). Amiza & Kang () also reported that gel of surimi from African catfish added with 15 g kg −1 commercial food grade chitosan (MW 10 kDa) had the increase in gel strength by 59%.…”