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Article Abstract
This study investigated the effect of various calcium salts [calcium chloride (CaCl), calcium sulfate (CaSO), calcium β-hydroxy-β-methylbutyrate (CaHMB), calcium acetate (CaAc)] on gel properties of grass carp (Ctenopharyngodon idella) surimi gels (GCSGs). CaHMB and CaAc obviously improved the textural properties of GCSGs by 31.3 %-55.7 %, resulting in larger coacervates and denser network with vessel percentage area, total number of junctions, total vessel length increased by 16.7 %-80.2 %, and lacunarity decreased by 31.9 % and 39.1 %, respectively. In comparison to GCSGs, calcium salt-treated samples exhibited 25.7 %-34.0 % decrease in water holding capacity and 1.3-7.6-fold increment in cooking loss due to hydration caused by Hofmeister effect. The dominant forces within gels were hydrophobic interactions and disulfide bonds. The grass carp myosin conformation showed higher stability after treatment by CaHMB and CaAc. These results suggested that CaHMB and CaAc could be used as desirable sodium chloride substitutes for preparation of GCSGs as low-salt surimi products.
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| http://dx.doi.org/10.1016/j.foodchem.2025.145666 | DOI Listing |
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