Effect of carboxymethyl cellulose (CMC) on some physico-chemical and mechanical properties of unrinsed surimi gels

Abstract: In this study, the gel properties of ultrasonic alone, curdlan treatment alone, and the combination of both at low-salt surimi levels were investigated, mainly in terms of textural properties, water holding capacity, water distribution, dynamic rheology, protein secondary structure, microstructure and correlation analysis. The results showed that the springiness, gel strength, water holding capacity and energy storage modulus (G') of the low-salt surimi gels without ultrasonic or curdlan treatment were lower than those of the high-salt concentration surimi gels. Compared with the 1 % low-salt group, the ultrasonic treatment combination with curdlan resulted in a significant improvement (p < 0.05) in the texture, water holding capacity and energy storage modulus (G') of the low-salt surimi at the same salt concentration. The gel strength increased significantly from 3386.360 g·mm to 5457.203 g·mm, but there was no significant improvement in whiteness (p > 0.05). In addition, ultrasonic treatment combined with curdlan promoted the shift of the α-helix to the random coil and the β-turn angle shift, thus exposing the internal groups, enhancing protein intermolecular interactions, and promoting the orderly aggregation of proteins, resulting in a microstructure of dense, and obtained the lowest porosity of 14.534 %. The present study might be necessary for promoting the high-value use of aquatic surimi products and the development of low-salt foods.

TL;DR: In this paper , the influence of ultrasound-assisted free radical modification on the structure and functional properties of ovalbumin-epigallocatechin gallate (OVA-EGCG) conjugates was investigated by experimental measurements and computer simulations.

TL;DR: This study investigates the effect of cellulose on low-salt surimi gels, finding that it enhances gel strength, water retention, and texture, with microcrystalline cellulose (MCC) exhibiting superior performance, reducing water release and increasing water proton density.

TL;DR: This study investigates the phase behavior of myofibrillar protein-curdlan blended systems, analyzing rheology and microstructure to determine optimal polysaccharide concentrations for improved gel properties and physicochemical characteristics in protein-based food applications.

TL;DR: In this paper, the effects of single hydroxypropylated cassava starch (HCS), curdlan (CD) or κ-carrageenan (KC) or their combination (HCK) on gel and texture properties, soluble protein content, protein conformation, microstructure and sensory property of silver carp surimi were investigated.

TL;DR: In this paper, the effects of added starch on the properties of Alaska Pollock surimi gels subjected to 90°C and 120°C treatment were evaluated using five varieties of starch: native cassava starch (NCS), hydroxypropylated cassava starchy (HCS), cross-linked cassava Starchy (CCS), crosslinked HCS, and crosslinked acetylated CACS.

TL;DR: In this paper, the effect of pectin gum with different degree of methoxylation and calcium chloride on the mechanical properties of surimi gels was evaluated, including hardness, hardness, and water holding capacity.

TL;DR: In this article, the effects of gellan on gelling properties of surimi from bigeye snapper (Priacanthus macracanthus) were investigated, and two forms of Gellan, powder (GLP) and suspension (GLS), were incorporated into surimi to obtain different final concentrations.