Use of psyllium husk powder: Effects on emulsion stabilised by fish muscle proteins and gel characteristics of fish tofu

Abstract

SummaryIn‐vitro studies on emulsifying properties of psyllium (Plantago ovata) husk (PSY) powder at various concentrations using natural actomyosin (NAM) extracted from threadfin bream (Nemipterus sp.) mince were investigated. Emulsion activity and stability indexes were increased with the addition of PSY at 1.25 g/100 mL (PSY‐E1) and 2.50 g/100 mL(PSY‐E2) (P < 0.05). Overall, PSY‐E1 and PSY‐E2 emulsions had the highest turbidity and lower particle size. Moreover, gel properties and consumer acceptability of fish tofu added without and with PSY powder at varying concentrations were also elucidated. No difference in breaking force (Br‐F) was observed between all samples, except tofu added with PSY at 5.00 g/100 g, which had the highest Br‐F (P < 0.05). However, the lowest deformation (De‐F) was also attained for PSY‐T3 (P < 0.05). Colour of fish tofu decreased with augmenting levels of PSY. Microstructure of fish tofu revealed the formation of an unordered network with thicker strands as PSY levels upsurged. Fish tofu containing PSY at 1.25–2.5 g/100 g showed a similar overall likeness score to that of control fish tofu. Therefore, PSY at the optimum level enhanced the emulsion stability. Moreover, PSY at 1.25–2.5 g/100 g could improve gel properties without a negative impact on the consumer acceptability of fish tofu.