Curdlan-Induced Significant Enhancement of Lipid Oxidation Control and Gelling Properties of Low-Salt Marine Surimi Gel Containing Transglutaminase and Lysine
Abstract
1. Introduction
2. Results and Discussion
2.1. Lipid Oxidation
2.2. Fracture Strength and Water-Holding Capacity
2.3. TPA
2.4. Color
2.5. Rheological Properties
2.5.1. Steady-State Shear Properties
2.5.2. Dynamic Elastic Properties During Gelation
2.6. LF–NMR Relaxation
2.7. Microstructure
3. Conclusions
4. Materials and Methods
4.1. Materials
4.2. Preparation of Mixed Surimi Samples
4.3. Evaluation of Lipid Oxidation
4.4. Determination of Fracture Strength
4.5. Determination of Water-Holding Capacity (WHC)
4.6. Texture Profile Analysis (TPA)
4.7. Color
4.8. Rheological Properties
4.9. Low-Field Nuclear Magnetic Resonance (LF–NMR)
4.10. Scanning Electron Microscopy (SEM)
4.11. Statistical Analysis
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Sample | Hardness (g) | Springiness | Cohesiveness | Chewiness (g) | Resilience |
---|---|---|---|---|---|
CK | 2186.28 ± 166.61 e | 0.86 ± 0.01 ab | 0.72 ± 0.01 a | 1382.40 ± 51.96 e | 0.40 ± 0.01 ab |
C1 | 2280.34 ± 97.16 d | 0.86 ± 0.02 ab | 0.72 ± 0.00 a | 1436.89 ± 63.61 de | 0.39 ± 0.00 bc |
C2 | 2903.45 ± 91.94 a | 0.88 ± 0.01 a | 0.72 ± 0.01 a | 1781.44 ± 43.94 a | 0.41 ± 0.01 a |
C3 | 2672.97 ± 126.53 b | 0.87 ± 0.03 ab | 0.73 ± 0.01 a | 1677.84 ± 70.76 b | 0.40 ± 0.01 ab |
C4 | 2681.43 ± 85.23 b | 0.86 ± 0.01 ab | 0.71 ± 0.03 ab | 1568.83 ± 72.02 bc | 0.38 ± 0.00 cd |
C5 | 2396.71 ± 73.01 c | 0.85 ± 0.04 b | 0.69 ± 0.02 b | 1510.73 ± 86.14 cd | 0.37 ± 0.00 d |
Sample | T21 (ms) | T22 (ms) | T23 (ms) | T24 (ms) |
---|---|---|---|---|
CK | 0.425 ± 0.077 ab | 1.956 ± 0.335 a | 47.686 ± 1.361 a | 310.787 ± 7.953 c |
C1 | 0.370 ± 0.106 b | 1.825 ± 0.104 ab | 44.488 ± 2.183 b | 357.079 ± 11.582 a |
C2 | 0.322 ± 0.041 b | 1.482 ± 0.144 b | 44.488 ± 2.206 b | 357.079 ± 9.367 a |
C3 | 0.425 ± 0.113 ab | 1.825 ± 0.180 ab | 47.686 ± 1.859 a | 357.079 ± 8.116 a |
C4 | 0.370 ± 0.083 b | 1.589 ± 0.226 ab | 44.488 ± 2.667 b | 357.079 ± 5.219 a |
C5 | 0.561 ± 0.094 a | 1.659 ± 0.083 ab | 44.488 ± 1.407 b | 333.129 ± 13.823 b |
Sample | Surimi (g) | TGase (w/w, %) | Egg-White Protein (w/w, %) | Curdlan (w/w, %) | Lys (w/w, %) | NaCl (w/w, %) | Cold Water (%) |
---|---|---|---|---|---|---|---|
CK | 300 | 0.4 | 7.0 | – | 0.2 | 0.5 | 3 |
C1 | 300 | 0.4 | 0 | 0.2 | 0.2 | 0.5 | 3 |
C2 | 300 | 0.4 | 0 | 0.4 | 0.2 | 0.5 | 3 |
C3 | 300 | 0.4 | 0 | 0.6 | 0.2 | 0.5 | 3 |
C4 | 300 | 0.4 | 0 | 0.8 | 0.2 | 0.5 | 3 |
C5 | 300 | 0.4 | 0 | 1.0 | 0.2 | 0.5 | 3 |
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Ma, W.; Liang, G.; Huang, Q.; Ling, F.; Pan, W.; Cao, Y.; Chen, M. Curdlan-Induced Significant Enhancement of Lipid Oxidation Control and Gelling Properties of Low-Salt Marine Surimi Gel Containing Transglutaminase and Lysine. Gels 2025, 11, 535. https://doi.org/10.3390/gels11070535
Ma W, Liang G, Huang Q, Ling F, Pan W, Cao Y, Chen M. Curdlan-Induced Significant Enhancement of Lipid Oxidation Control and Gelling Properties of Low-Salt Marine Surimi Gel Containing Transglutaminase and Lysine. Gels. 2025; 11(7):535. https://doi.org/10.3390/gels11070535
Chicago/Turabian StyleMa, Wenhui, Guangcan Liang, Qiliang Huang, Feng Ling, Weilin Pan, Yungang Cao, and Miao Chen. 2025. "Curdlan-Induced Significant Enhancement of Lipid Oxidation Control and Gelling Properties of Low-Salt Marine Surimi Gel Containing Transglutaminase and Lysine" Gels 11, no. 7: 535. https://doi.org/10.3390/gels11070535
APA StyleMa, W., Liang, G., Huang, Q., Ling, F., Pan, W., Cao, Y., & Chen, M. (2025). Curdlan-Induced Significant Enhancement of Lipid Oxidation Control and Gelling Properties of Low-Salt Marine Surimi Gel Containing Transglutaminase and Lysine. Gels, 11(7), 535. https://doi.org/10.3390/gels11070535