Effects of curdlan on the texture and structure of Alaska pollock surimi gels treated at 120°C

• Published in: International Journal of Food Properties
• Main Authors: Yinong Wei, Tao Zhang, Fanqianhui Yu, Yong Xue, Zhaojie Li, Yuming Wang, Changhu Xue
• Format: Article in Journal/Newspaper
• Language: English
• Published: Taylor & Francis Group 2018
• Subjects: Curdlan; Gel properties; High-temperature treatment; Properties; Surimi; Nutrition. Foods and food supply; TX341-641; Food processing and manufacture; TP368-456; alaska pollock; Alaska
• Online Access: https://doi.org/10.1080/10942912.2017.1306557; https://doaj.org/article/ac3cf95c317445a0990918c2084c7374

The effects of curdlan (2%, 3% and 4%) on the gel properties of Alaska surimi using high-temperature treatment were examined in this study. Curdlan treatment improved the gel strength of surimi in a concentration-dependent manner. Based on the results of dynamic rheology and differential scanning calorimetry (DSC), curdlan promoted the stability of proteins in the gel. Moreover, curdlan facilitated the interaction between gel proteins and actomyosin, thereby preventing the aggregation and denaturation of protein and increased the thermal transition temperature. The results of scanning electron microscopy showed that the addition of curdlan induced the formation of a more ordered and denser gel matrix and the fibrils in the three-dimensional network became more delicate. Therefore, surimi samples with curdlan may hold more moisture and exhibit improved transfer of free water to bound water, leading to a higher water-holding capacity (WHC).