Effect of Laminaria japonica Powder on Physicochemical Properties, Rheological Properties and Protein Structure of Silver Carp Surimi Gel

被引：0

作者：

Zhou, Fengchao ^{[1
,2
,3
]}

Jiang, Wenting ^{[2
,3
]}

Tian, Han ^{[3
]}

Luo, Wei ^{[2
,3
]}

Zhang, Xiaolan ^{[1
]}

Wang, Jiazhen ^{[1
]}

Liang, Jie ^{[1
]}

Xiang, Leiwen ^{[2
]}

Wang, Shaoyun ^{[3
]}

Cai, Xixi ^{[3
]}

Wu, Qiming ^{[4
]}

Lin, Honglai ^{[4
]}

机构：

[1] Fujian Provincial Key Laboratory of Ecology-toxicological Effects & Control for Emerging Contaminants, Key Laboratory of Ecological Environment and Information Atlas, Fujian Provincial University, College of Environmental and Biological Engineering, Putian

[2] Fujian Province-Indonesia Marine Food Joint Research and Development Center, Fujian Polytechnic Normal Univeristy, Fuzhou,350030, China

[3] Institute of Food and Marine Bio-Resources, College of Biological Science and Engineering, Fuzhou University, Fuzhou,350108, China

[4] Fujian Province Yaming Food Co., Ltd., Putian,351100, China

来源：

Science and Technology of Food Industry | 2025年 / 46卷 / 04期

关键词：

Alkylation - Biogeochemistry - Bond strength (chemical) - Brinell Hardness;

D O I：

10.13386/j.issn1002-0306.2024030072

中图分类号：

学科分类号：

摘要：

In order to improve the gel properties of surimi, the surimi gel was prepared by adding Laminaria japonica powder (LJP) with a mass fraction of 2%~10% in silver carp surimi. The effect of amount of LJP on the gel strength, texture, water holding capacity, rheological properties, chemical forces, myofibrillar protein (MP) secondary structure, color and microstructure of the surimr gel were analyzed. Thus, the intrinsic cause of LJP improving the surimi gel quality was explored. Results showed that the addition of LJP significantly improved (P © The Author(s) 2025.

引用

页码：50 / 58

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