Effect of Psyllium (Plantago ovata Forks) Husk on Characteristics, Rheological and Textural Properties of Threadfin Bream Surimi Gel

Abstract

Effects of psyllium (Plantago ovata) husk powder (PHP) at various concentrations (0, 1, 2, 3 and 4%, w/w) on gelling properties of surimi from threadfin bream (Nemipterus sp.) were investigated. The addition of 1% PHP resulted in the highest increase (50%) in the breaking force (BF) of surimi gel (S), compared to that of the control gel (CON; without PHP). Lower BF was obtained for gel incorporated with PHP at the higher levels (2–4%) (p < 0.05). On the other hand, deformation (DF) was decreased with the addition of PHP at all levels compared to the CON gel. The whiteness and expressible moisture content of gels were decreased with augmenting levels of PHP (p < 0.05). Protein patterns revealed that PHP at all concentrations did not affect the polymerization of the myosin heavy chain. A loss in the elasticity of the gel was attained with the addition of PHP as indicated by decreased storage modulus (G’). A finer and more compact network was detected in gels containing 1 and 2% PHP than that found in the CON. FTIR spectra suggested that the addition of PHP influenced the secondary structure as well as functional groups of myofibrillar proteins. Based on the sensory evaluation, the surimi containing PHP at 1–3% showed a similar overall likeness score to the CON. Therefore, PHP at the optimum level could improve the gelling properties of the threadfin bream surimi with high acceptability.

Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition

“…The spectrums of the matrix were observed by a Nicolet iS5 FT-IR spectrometer (Thermo Fisher Instruments Co., Ltd., Shanghai, China). Samples were then scanned 32 times from 400 to 4000 cm −1 with a resolution of 4 cm −1 [ 26 ]. Relative intensity was analyzed by OMNIC 9.2 software (Thermo Fisher Scientific Inc., Waltham, MA, USA) and PeakFit 4.12 software (Systat Software Inc., San Jose, CA, USA).…”

Low-Content Pre-Emulsified Safflower Seed Oil Enhances the Quality and Flavor of the Nemipterus Virgatus Surimi Gel

“…Surimi, a functional ingredient used for surimi-based products, is produced by collecting fish meat and subsequent washing, dehydrating, and filtering [ 1 , 2 ]. Surimi-based products have been widely accepted by consumers because of their rich nutrient values, their unique gel properties, and potential as an inexpensive protein source [ 3 , 4 ]. During the rinsing stage of surimi production, many nutritious and valuable fish lipids are discarded to concentrate myofibrillar proteins and reduce lipid oxidation during storage.…”

Emulsion Surimi Gel with Tunable Gel Properties and Improved Thermal Stability by Modulating Oil Types and Emulsification Degree

“…The resultant disulfide bonds from oxidation of sulfhydryl groups support the formation of protein spatial structures. The aggregation protein molecular is mainly mediated by hydrophobic interactions [ 37 , 38 ]. The effects of oil types and emulsification ratio on the protein solubility of surimi gel are shown in Figure 5 .…”