Influence of pH, ionic strength and isoascorbic acid on the gel-forming ability of Jumbo squid muscle (Dosidicus gigas)

Quality improvement of prerigor salted ground chicken breast with basic amino acids at low NaCl level

“…In the present study, 1% NaCl and 3% NaCl were used and the ionic strengths were 0.171 and 0.513, respectively. It was well known that as the ionic strength of NaCl increased the protein solubility also increased ( Diana et al, 2021 ; Osman et al, 2023 ). From Figure 2 , a fascinating phenomenon was observed in that these 3 basic amino acids caused a significant improvement in myofibrillar protein solubility at all 3 treatment times compared to the 1% NaCl treatments ( P < 0.05).…”

The effect of sodium tartrate and sodium citrate on quality changes of squid (Dosidicus gigas) surimi gel

“…When the addition of salt increased to 3.5%, the gel strength decreased. This is because the excessive addition of SC and ST may partially chelate Ca 2+ in squid muscle, resulting in decreased Ca 2+ ‐dependent glutamine transaminase activity in surimi and decreased ionic strength in muscle (González‐González, Lugo‐Sánchez, García‐Sifuentes, Ramírez‐Suárez, & Pacheco‐Aguilar, 2020; Wang & Regenstein, 2010; Yin & Park, 2014). Compared with the 1.5% group, 3.5% salt addition significantly decreased surimi gel strength ( p < .05).…”

“…At 3.5% salt addition, the excessive chelation of metal ions in squid muscle resulted in a decreased ionic strength in muscle and induced rearrangement of intermolecular and internal forces of surimi protein. In turn, this reduced the stability of the initially weak gel network of protein, which consequently increased protein fluidity and decreased viscoelasticity (Egelandsdal, Martinsen, & Autio, 1995; González‐González et al, 2020). In addition, excessive organic salt content might inhibit Ca 2+ ‐ATPase activity through chelation, consequently influencing the gelation process.…”

“…When the addition of SC and ST was 1.5 and 3.5%, respectively, the viscoelasticity of surimi gel was relatively poor compared to the addition of 2.5% organic salts, which may be related to the solubility of myofibrillar protein and the metal chelation activity of organic salts. As shown in Figure 5 increased protein fluidity and decreased viscoelasticity (Egelandsdal, Martinsen, & Autio, 1995;González-González et al, 2020). In addition, excessive organic salt content might inhibit Ca 2+ -ATPase activity through chelation, consequently influencing the gelation process.…”