Improvement of Gel Properties of Salt-Reduced Fish Sausage by Adding Food Additives
Main Article Content
Abstract
Low-salt seafood products are gaining popularity for their lower health risks, while the food industry faces technical challenges in improving its quality. In Vietnam, an average of 100g of sausage contains 1.5g of NaCl, equivalent to 600 mg of sodium, nearly half of the recommended daily salt intake and 2/3 of the sodium needs of children from 4 to 6 years old. This study aimed to assess the effect of sodium chloride (NaCl) reduction on texture of fish sausages and improve their texture by food addivities. Fish sausage were manufactured by blending surimi with different concentrations of four food addtivies and other ingredients, and the quality characteristics were evaluated. The gel strength of fish sausage reduced with reduction of salt concentration. egg white powder (EW), whey protein concentrate (WPC), kappa carrageenan (κ-carrageenan), transglutaminase (TGase) are effective in improving the texture of reduced-salt sausages. The addition of 1% EW and 1% WPC, 09% κ-carrageenan and 0.3% TGase results in the gel strength of sausage increasing to 1.25- time. In particular, a 0.9% κ-carrageenan and 0.3% TGase added sausage exhibited the higher gel strength and water holding capacity among the sausages.
Keywords
Whey protein, egg white, kappa carrageenan, transglutaminase, gel strength, salt-reduced sausage
Article Details
References
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[3] A. Oujifard, S. Benjakul, M. Ahmad and J. Seyfabadi, Effect of bambara groundnut protein isolate on autolysis and gel properties of surimi from threadfin bream (Nemipterus bleekeri), LWT, vol. 47, iss. 2, pp. 261-266, Jul. 2012. https://doi.org/10.1016/j.lwt.2012.01.016
[4] Y-Y. Wang, J-K. Yan, Y. Ding, M. T. Rashid and H. Ma, Effect of sweep frequency ultrasound and fixed frequency ultrasound thawing on gelling properties of myofibrillar protein from quick-frozen small yellow croaker and its possible mechanisms, LWT, vol. 150, Oct. 2021. https://doi.org/10.1016/j.lwt.2021.111922
[5] R. A. Mantovani, Â. L. F. Cavallieri and R. L. Cunha, Gelation of oil-in-water emulsions stabilized by whey protein, Journal of Food Engineering, vol. 175, pp. 108-116, Apr. 2016. https://doi.org/10.1016/j.jfoodeng.2015.12.011
[6] A. Schröder, C. Berton-Carabin and P. Venema, L. Cornacchia, Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability, Food Hydrocoll, vol. 73, pp. 129-140, Dec. 2017. https://doi.org/10.1016/j.foodhyd.2017.06.001
[7] S. Benjakul, W. Visessanguan, J. Tueksuban and M. Tanaka, Effect of some protein additives on proteolysis and gel-forming ability of lizardfish (Suarida tumbil), Food Hydrocolloids, vol. 18, iss. 3, pp. 395-401, May. 2004. https://doi.org/10.1016/S0268-005X(03)00127-9
[8] A. N. F. Rahma and Ustadi, Effect of adding egg white powder on surimi quality based on pangasius and catfish flesh, IOP Conference Series: Earth Environmental Science, vol. 1289, Jul. 2023. https://doi.org/10.1088/1755-1315/1289/1/012033
[9] R. Stenner, N. Matubayasi and S. Shimizu, Gelation of carrageenan: Effects of sugars and polyols, Food Hydrocolloids, vol. 54, pp. 284-292, Mar. 2016. https://doi.org/10.1016/j.foodhyd.2015.10.007
[10] H. Zheng, S. K. Beamer, K. E. Matak and J. Jaczynski, Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization /precipitation, Food Chemistry, vol. 278, pp. 644-652, Apr. 2019. https://doi.org/10.1016/j.foodchem.2018.11.080
[11] F. Z. Seighalani, J. Bakar, N. Saari and A. Khoddami, Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel as affected by microbial transglutaminase, Ani Production Science, vol. 57, no. 5, pp. 993-1000, Apr. 2017. https://doi.org/10.1071/AN15633
[12] P.-H. Huang, Y.-T. Cheng, H.-C. Hsieh, W.-C. Ko, W.-C. Lu and P.-H. Li, Effects of transglutaminase on the physicochemical properties of surimi and kamaboko prepared by thermal and low level-pressure treatments, LWT, vol. 183, Jun. 2023. https://doi.org/10.1016/j.lwt.2023.114863
[13] X. Dong, Y. Pan, W. Zhao, Y. Huang, W. Qu, J. Pan, H. Qi and S. Prakash, Impact of microbial transglutaminase on 3D printing quality of Scomberomorus niphonius surimi, LWT, vol 124, Apr. 2020. https://doi.org/10.1016/j.lwt.2020.109123
[14] X. Du, P. Chang, J. Tian, B. Kong, F. Sun, X. Xia, Effect of ice structuring protein on the quality, thermal stability and oxidation of mirror carp (Cyprinus carpio L.) induced by freeze-thaw cycles, LWT, vol. 124, Apr. 2020. https://doi.org/10.1016/j.lwt.2020.109140