Affiliation:
1. School of Food Science and Technology, Shihezi University, Shihezi 832003, China
2. Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Shihezi 832003, China
3. Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi 832003, China
Abstract
In order to develop low-salt and healthy surimi products, we limited the amount of NaCl to 0.5 g/100 g in this work and studied the effect of CaCl2 (0, 0.5, 1.0, 1.5, and 2.0 g/100 g) on the 3D printing quality of low-salt surimi gel. The results of rheology and the 3D printing showed that the surimi gel with 1.5 g/100 g of CaCl2 added could squeeze smoothly from the nozzle and had good self-support and stability. The results of the chemical structure, chemical interaction, water distribution, and microstructure showed that adding 1.5 g/100 g of CaCl2 could enhance the water-holding capacity and mechanical strength (the gel strength, hardness, springiness, etc.) by forming an orderly and uniform three-dimensional network structure, which limited the mobility of the water and promoted the formation of hydrogen bonds. In this study, we successfully replaced part of the salt in surimi with CaCl2 and obtained a low-salt 3D product with good printing performance and sensory properties, which could provide theoretical support for the development of healthy and nutritious surimi products.
Funder
Shihezi City of the Eighth Division
innovative team-building plan for key field projects in Xinjiang Production and Construction Corps
Key Laboratory for Agricultural Products Processing Engineering of Shihezi University
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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