Effects of Na+, K+ and Ca2+ on gels formed from fish mince containing a carrageenan or alginate

Abstract

The effects of mixtures of added chloride salts (0-1 % NaCl plus 0-1 % KCl plus 0-1 % CaCl 2) on the characteristics of blue whiting muscle gel containing different added gelation agent (iota-carrageenan, kappa-carrageenan, or sodium alginate) were studied by response surface methodology (RSM) and factor analysis (principal component analysis). The salts exhibited independent effects on gel properties. NaCl mainly altered breaking strength in the gels made with iota-carrageenan, the yellowness (b*) value in the gels made with kappa-carrageenan, and adhesiveness in the gels made with sodium alginate. KCl mainly affected adhesiveness in the gels made with one of the carrageenans, especially iota-carrageenan; it had no apparent effect on the gels made with sodium alginate. The effect of CaCl 2 in all the formulations was mainly to increase elasticity and lightness and decrease the rest of the properties considered. Combined action of the salts did reveal certain significant interactions, such as the interaction between sodium and calcium which affected the folding test value in the gels made with alginate and breaking strength in the gels made with iota-carrageenan, or the interaction between potassium and sodium which affected the redness (a*) value in the gels made with iota-carrageenan. Factor analysis showed the main trends in the variables tested, calcium being the salt that exerted the primary influence and contributed to the first two factors in each of the factor analyses. Each of the salts contributed to a separate factor, the only exception being the mixture of CaCl 2 and KCl in the formulations that contained iota-carrageenan, in which both salts contributed to factor 1.

Oscillatory Rheological Properties of Fresh and Frozen/Thawed Mashed Potatoes as Modified by Different Cryoprotectants

“…In many food formulations, starch and hydrocolloids are used with other ingredients, e.g., salts, as in the case of the mashed potatoes presented in this study, which contained potato starch and Na + from NaCl salt. Montero and Pérez-Mateos (2002) found that NaCl altered the breaking strength in gels made with ι-C and the yellowness (b*) value in gels made with κ-C. ι-C has no specific ion binding sites for monovalent ions, and bonds, therefore, arise only from electrostatic interactions (Picullel 1991). However, in the case of the κ-C, alkaline ions bind to the helix of the hydrocolloid, thus partially neutralizing the sulfate groups.…”

Evaluation of alginate–pectin capsules in Cheddar cheese as a food carrier for the delivery of folic acid

“…This difference is quite substantial in terms of folic acid since microgram quantities are required for the physiological functions in the human body. De Boisseson et al (2004) reported that sodium chloride strengthens intermolecular hydrophobic associations of the alkali chains which in turn lead to a decrease in the swelling ratio as well as porosity and an increase in elasticity in alginate capsules while Montero and Perez-Mateos (2002) reported that it increases gel strength, work of penetration and hardness. This is over and above the stability brought by ionic junctions.…”

Improving surface and mechanical properties of alginate films by using ethanol as a co-solvent during external gelation

“…In addition, Al-Remawi (2012) used sucrose as a crosslinking modifier for the preparation of calcium alginate films via external gelation and the prepared film was more uniform without the appearance of localized gelling areas at the surface. Moreover, monovalent cations (such as Na + and K + ) have also been used to adjust the external gelling properties of alginate (Goh, Heng, & Chan, 2012b;Montero & Perez-Mateos, 2002). For example, Goh, Heng, & Chan (2012b) reported that the added non-gelling Na + increased the tensile strength of the films crosslinked by Ca 2+ but it exerted the opposite effect on those crosslinked by Cu 2+ or Zn 2+ .…”