Details

Autor(en) / Beteiligte

• Yu, Nannan
• Gong, Hao
• Yuan, Heng
• Bao, Yingjie
• Wang, Weidong

Titel

Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels

Ist Teil von

• CYTA: journal of food, 2022-12, Vol.20 (1), p.1-12

Ort / Verlag

Abingdon: Taylor & Francis

Erscheinungsjahr

2022

Link zum Volltext

Quelle

Taylor & Francis Journals Auto-Holdings Collection

Beschreibungen/Notizen

• This work investigated the effects of calcium chloride (CaCl 2 ) as sodium replacement on the physicochemical properties of silver carp surimi. As NaCl replaced by 0.32% and 0.63% CaCl 2 , surimi gels presented better textural properties, breaking force and rheological properties, while 0.95%, 1.27% and 1.58% CaCl 2 led to the deterioration of gel strength. With the addition of CaCl 2 , water holding capacity (WHC) decreased significantly (p < .05), the T 23 relaxation time decreased and the proportion of T 23 increased. Compared with control, the sulphydryl content in surimi gel with 0.63% CaCl 2 increased by 23.61% and the solubility decreased by 17.31%. Furthermore, the Raman spectra data demonstrated that more β-sheet structures and random coils were induced in surimi gels prepared with CaCl 2 . Then surimi with and without CaCl 2 was used as food-ink for three-dimensional (3D) printing, it indicated that surimi with 0.32% and 0.63% CaCl 2 could effectively improve the 3D printability.