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Preparation of High-Quality Fermented Fish Product
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Physicochemical changes in surimi with salt substitute.

Reza Tahergorabi1, Jacek Jaczynski1

  • 1Animal and Nutritional Sciences, West Virginia University, P.O. Box 6108, Morgantown, WV, USA.

Food Chemistry
|December 16, 2017
PubMed
Summary

Salt substitutes can replace sodium chloride in Alaska pollock surimi gels, maintaining similar gelation and texture properties. This research supports developing low-sodium surimi seafood products without compromising quality.

Keywords:
Differential scanning calorimetryRheologySalt substituteSurimiTexture

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Area of Science:

  • Food Science
  • Protein Chemistry
  • Material Science

Background:

  • Alaska pollock surimi is a key ingredient in seafood products.
  • Reducing sodium content in processed foods is a public health priority.
  • Understanding salt's role in surimi gelation is crucial for developing alternatives.

Purpose of the Study:

  • To evaluate the impact of salt (NaCl) and a salt substitute on the thermal, rheological, and textural properties of Alaska pollock surimi gels.
  • To compare the effects of equimolar concentrations of salt and salt substitute.
  • To assess the potential of salt substitutes in low-sodium surimi product development.

Main Methods:

  • Differential Scanning Calorimetry (DSC) for protein endothermic transitions (thermal denaturation).
  • Rheometry to measure elastic modulus (G') and assess protein gelation.
  • Mechanical testing to determine shear stress and strain at fracture for texture analysis.

Main Results:

  • Both salt and salt substitute increased the onset temperature and enthalpy of myosin thermal transitions.
  • Addition of salt or salt substitute generally increased the elastic modulus (G') and lowered the gelation temperature.
  • Equimolar salt and salt substitute treatments yielded comparable texture properties (shear stress and strain).

Conclusions:

  • Salt substitutes can effectively replace sodium chloride in Alaska pollock surimi gels.
  • The use of salt substitutes does not significantly alter key gelation and texture properties.
  • Salt substitutes offer a viable option for creating low-sodium surimi seafood products.