Combined effects of high-pressure processing and polysaccharides on the characteristics and microstructure of low-salt threadfin bream surimi gel

Abstract

Abstract Improving the characteristics of low-salt protein products also enhanced gelation. The combined effects of high-pressure processing (HPP) at 200 MPa for 10 min and polysaccharides (tamarind kernel powder; TKP and tapioca starch; TS) on low-salt threadfin bream surimi (0.5% by surimi weight) were investigated on physicochemical properties (gel strength, expressible water, whiteness, and sulfhydryl group content) and protein structure [Fourier Transform Infrared Spectroscopy (FTIR), Scanning Electron Microscopy (SEM), and Confocal Laser Scanning Microscopy (CLSM)]. Higher gel strength and whiteness were observed in low-salt surimi gel with HPP. Gels with polysaccharides and HPP also had lower expressible water values. Secondary structural alterations from α-helix to β-sheet were induced by the addition of polysaccharides and HPP. Low-salt surimi gel with polysaccharides and HPP displayed a more compact network microstructure with small voids leading to higher gel strength.