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Modification of Spanish Mackerel (Scomberomorus niphonius) Surimi Gels by Three Anionic Polysaccharides
Zhu-Jun Zhang1, Fan-Yu Kong1, Lin-Da Zhang1
1SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Dalian 116034, China.
Spanish mackerel surimi gels (SMSGs) improved with anionic polysaccharides like κ-carrageenan (KC) and ι-carrageenan (IC) showed enhanced gel and textural properties. These modifications also increased water holding capacity and thermal stability, expanding surimi product applications.
Area of Science:
- Food Science
- Biopolymer Science
- Material Science
Background:
- Spanish mackerel surimi gels (SMSGs) are a valuable food ingredient.
- Improving the gel and textural properties of SMSGs is crucial for expanding their applications.
- Anionic polysaccharides are known to modify hydrocolloid functionalities.
Purpose of the Study:
- To investigate the effects of three anionic polysaccharides—κ-carrageenan (KC), ι-carrageenan (IC), and gellan gum (GG)—on the gel performance of Spanish mackerel surimi gels (SMSGs).
- To evaluate the impact of these polysaccharides on the textural properties, water holding capacity, thermal stability, and microstructure of SMSGs.
Main Methods:
- Incorporation of KC, IC, and GG into Spanish mackerel surimi.
- Analysis of gel and textural properties (e.g., hardness, WHC).
- Measurement of water migration using T22 relaxation times.
- Assessment of thermal stability via techniques like DSC.
- Characterization of secondary structure changes (α-helix, β-sheet, β-turn) using spectroscopy.
- Microstructural analysis of the gel network.
Main Results:
- Polysaccharide addition significantly improved gel and textural properties of SMSGs by 24.9-103.4%, with KC and IC showing greater effects than GG.
- Water holding capacity (WHC) increased by 10.7-13.1%, and water migration shortened (from 61.34 to 52.43-55.93 ms in T22).
- Enhanced thermal stability and a shift in secondary structure (reduced α-helix, increased β-sheet and β-turn) were observed, correlating positively with gelling properties.
- A homogeneous gel network was formed, attributed to hydrophobic interactions and disulfide bonds.
Conclusions:
- KC, IC, and GG are effective in improving the gel performance, texture, and functionality of Spanish mackerel surimi gels.
- The observed improvements are linked to changes in water binding, thermal stability, and protein secondary structure.
- These findings suggest potential for broader applications of surimi products through polysaccharide modification.
