May 21, 2024Food Chemistry XOpen Access

Effect of κ-carrageenan on the quality of crayfish surimi gels

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Authors

QWQing-Jun WeiHefei University of Technology WZWang-Wei ZhangHefei University of Technology JWJingjing WangBGI Group (China)

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Implication

Laboratory analysis demonstrates improved gelling properties in crayfish surimi at 0.3% carrageenan, indicating that controlled polysaccharide dosing prevents structural breakage.

Key Points

Gelling properties of crayfish surimi composite gel improve progressively with carrageenan addition up to an optimal limit before higher concentrations trigger gel failure.
Cooking loss reached 1.62% alongside peak whiteness at 0.3% carrageenan addition, establishing superior texture before excess carrageenan promoted gel breakage.
Highlights practical formulation thresholds for crayfish surimi processing, showing that excessive polysaccharide shifts intermolecular forces into disulfide bonds.

Cite This Study

Wei et al. (2024) studied this question.

synapsesocial.com/papers/68e69105b6db643587617e37 https://doi.org/10.1016/j.fochx.2024.101497

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Implication

Laboratory analysis demonstrates improved gelling properties in crayfish surimi at 0.3% carrageenan, indicating that controlled polysaccharide dosing prevents structural breakage.

Effect of κ-carrageenan on the quality of crayfish surimi gels

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Member takes

Implication

Key Points

Cite This Study

Effect of κ-carrageenan on the quality of crayfish surimi gels

Discussion

Member takes

Implication

Key Points

Cite This Study

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