Impacts of agar gum and fucoidan on gel properties of surimi products without phosphate

Abstract

Phosphate is widely used in surimi products to improve the gel properties. However, excess addition of phosphate occurs, which can harm the consumer's health. This study aimed to evaluate the effects of agar gum and fucoidan on maintaining the gel properties of surimi products instead of phosphate. Interestingly, our results showed that 0.125% of agar gum and fucoidan to replace phosphate could enhance water‐holding capacity and maintain gel strength and textual properties of surimi products well. Especially at frozen storage for 1 year, 0.125% of agar gum reduced the expressible moisture content of surimi products by around 10% (p < .05). Sensory evaluation showed that 0.125% of agar gum and fucoidan instead of phosphate can improve tissue and fondness of surimi products in refrigerated storage for 24 h but not in frozen storage for 1 year. The addition of agar gum and fucoidan at a high concentration >0.50% increased the WHC, but significantly decreased gel strength and springiness of surimi products (p < .05). Particularly, 1.00% of agar gum and fucoidan reduced gel strength by around 20% (p < .05). It might be due to the destruction of the gel network structure of surimi protein following the excess addition of these polysaccharides. It can be concluded that 0.125% of agar gum and fucoidan can replace phosphate to develop high‐quality surimi products, and excessive addition of them have negative effects.

A mini review on manipulation of carbohydrate for better use in surimi and surimi products: modification and compounding

“…Therefore, there is a potential positive correlation between antioxidant capacity and gel properties. Adding 1.25 g kg −1 fucoidan improved the gel strength and water holding capacity of surimi products, which was mainly attributed to its strong DPPH free radical scavenging capacity 33 . During frying, surimi paste is heated and gelatinized to form a gel layer (film) that prevents water from migrating from the inside out and oil from migrating from the outside in.…”

“…Compared with the control group (with 1 g kg −1 sodium TPP and 1 g kg −1 sodium pyrophosphate added), adding 1.25 g kg −1 agar gum and fucoidan instead of phosphate maintained the gel qualities of surimi products, and improved the water retention capacity and anti‐freezing capacity of surimi during frozen storage. Therefore, 1.25 g kg −1 agar gum and fucoidan can substitute for phosphate to develop high‐quality and healthy surimi products 33 …”

“…Adding 1.25 g kg −1 fucoidan improved the gel strength and water holding capacity of surimi products, which was mainly attributed to its strong DPPH free radical scavenging capacity. 33 During frying, surimi paste is heated and gelatinized to form a gel layer (film) that prevents water from migrating from the inside out and oil from migrating from the outside in. The addition of rice bran fiber hydrolysis could improve the gelling ability of the fried fish cakes, thereby decreasing the water loss and fat absorption.…”

“…Therefore, 1.25 g kg −1 agar gum and fucoidan can substitute for phosphate to develop high-quality and healthy surimi products. 33 For improving 3D printability A weakness of surimi gel is that it is not conducive to threedimensional (3D) printed surimi food, resulting in a decrease in mechanical strength and collapse of printed food. In order to improve 3D printability, researchers added nano starch and xylo-oligosaccharides (XOS) to surimi gel, and found that the ionic bond and hydrogen bond increased by 78% and 58%, respectively, which could thus enhance the strength and texture of surimi gel.…”

Inhibition of Chitosan Ice Coating on the Quality Deterioration of Quick-Frozen Fish Balls during Repeated Freeze–Thaw Cycles

“…Fish balls are made from freshwater fish from coastal areas by squeezing and tumbling, and are well-liked by customers because of their distinct texture and rich nutritional value [1]. However, because of their high protein and moisture content, fish products are vulnerable to spoiling caused by the development and growth of microorganisms, as well as the oxidation of proteins and fats, which cannot meet the consumption requirements of mainlanders.…”