Enhanced Gelation Properties and Saltiness Perception of Low-Salt Surimi Gel with Psyllium Husk Powder

Abstract

Reducing salt intake is an effective strategy for preventing and managing hypertension and cardiovascular diseases. In this study, psyllium husk powder (PHP) was incorporated into surimi to address the challenges of diminished saltiness and texture in low-salt surimi products. PHP promoted the conversion of α-helix structures into β-sheet and strengthening intermolecular interactions, such as ionic bonds, hydrogen bonds, hydrophobic interactions, and disulfide bonds. The addition of PHP enhanced the connectivity and uniformity of the surimi gel network, resulting in an increase in gel strength from 11.35 to 13.88 N and a reduction in cooking loss from 6.33% to 2.27%. Additionally, the more compact gel network structure improved the fluidity of immobile water within the low-salt surimi gel. The surimi gel containing 1.5% PHP accelerated a 30% higher Na + release rate compared to the low-salt surimi gel, enhancing the saltiness perception to levels comparable with high-salt surimi gel, as measured by an electronic tongue. These findings present a promising approach to improving the texture and saltiness perception of surimi gel products while reducing salt content.