Gel properties of Amur sturgeon () surimi improved by lecithin at reduced and regular-salt concentrations

• Published in: RSC advances Vol. 1; no. 51; pp. 3896 - 396
• Main Authors: Shi, Tong, Arief Wijaya, Ganesha Yanuar, Yuan, Li, Sun, Quancai, Bai, Fan, Wang, Jinlin, Gao, Ruichang
• Format: Journal Article
• Language: English
• Published: England Royal Society of Chemistry 20.08.2020; The Royal Society of Chemistry
• Subjects: Chemistry; Gels; Hydrogen bonds; Lecithin; Properties (attributes); Rheological properties; Sturgeon; Surimi
• ISSN: 2046-2069; 2046-2069
• DOI: 10.1039/d0ra04487c

This study examined the gel properties of Acipenser schrenckii ( A. schrenckii ) surimi with 10 and 30 g kg −1 of added lecithin at reduced-salt (3 g kg −1 NaCl) and regular-salt (30 g kg −1 NaCl) concentrations. The results suggested that the gel properties of A. schrenckii surimi were strongly salt-dependent. Notably, regular-salt surimi gels showed better properties than reduced-salt surimi in all analyses. However, with the addition and increased levels of lecithin, the hydrogen bond formation and β-sheet content of low-salt surimi gels significantly increased ( P < 0.05). The rheological patterns demonstrated higher elasticity and the gel strength, textural properties, and water holding capacity were also enhanced by lecithin ( P < 0.05). The SEM analysis showed that the protein formation induced by lecithin was able to fill the empty voids and reinforce the microstructures. Unlike in reduced-salt surimi, the influence of higher salt concentration was more dominant in regular-salt surimi diminishing the effects of lecithin. The only adverse effect of lecithin found in this study was the decreasing of whiteness, especially when lecithin added up to 3% in both salt conditions. However, there was no significant damage to the overall gel properties. This study examined the gel properties of Acipenser schrenckii ( A. schrenckii ) surimi with 10 and 30 g kg −1 of added lecithin at reduced-salt (3 g kg −1 NaCl) and regular-salt (30 g kg −1 NaCl) concentrations.