title: Different additives to enhance the gelation of surimi gel with reduced sodium content.
abstract: This study tested the effect of adding tetra-sodium pyrophosphate, cystine and lysine as surimi gelation enhancers (Alaska Pollock) in order to reduce the sodium content of gels up to 0.3%. These gels were compared with others that contained 3% NaCl content (the amount typically used for surimi processing). To induce protein gelation, gels were first heated and then set at 5 °C/24 h. Once the physicochemical and rheological properties of the gels were determined, cystine and lysine were found to be the most effective additives improving the characteristics of low NaCl surimi gels. The action of these additives is mainly based on the induction of myofibrillar protein unfolding thus facilitating the formation of the types of bonds needed to establish an appropriate network. It was found that a setting period was needed for gel processing to maximize the effect of the additives.
authors.affiliation: Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
authors.forename: Deysi
authors.initials: D
authors.lastname: Cando
authors.affiliation: Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
authors.forename: Beatriz
authors.initials: B
authors.lastname: Herranz
authors.affiliation: Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
authors.forename: A Javier
authors.initials: AJ
authors.lastname: Borderías
authors.affiliation: Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain. Electronic address: hmoreno@ictan.csic.es.
authors.forename: Helena M
authors.initials: HM
authors.lastname: Moreno
mesh_terms: D000818:Animals; D005396:Fish Products / Q000032:analysis*; D029941:Fish Proteins / Q000737:chemistry*; D005503:Food Additives / Q000737:chemistry*; D005511:Food Handling; D048388:Gadiformes; D005782:Gels / Q000737:chemistry; D006358:Hot Temperature; D012212:Rheology; D012964:Sodium / Q000032:analysis*
chemical_list: D029941:Fish Proteins; D005503:Food Additives; D005782:Gels; D012964:Sodium
keywords: Gelation; Low grading surimi; Myosin; NaCl content; Sodium chloride (PubChem CID: 5234); Tetra-sodium pyrophosphate (PubChem CID: 24403); l-Cystine (PubChem CID: 67678); l-Lysine (PubChem CID: 5962)