Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels
This work investigated the effects of calcium chloride (CaCl2) as sodium replacement on the physicochemical properties of silver carp surimi. As NaCl replaced by 0.32% and 0.63% CaCl2, surimi gels presented better textural properties, breaking force and rheological properties, while 0.95%, 1.27% and...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2022-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2021.2008510 |
| _version_ | 1831683397185961984 |
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| author | Nannan Yu Hao Gong Heng Yuan Yingjie Bao Weidong Wang |
| author_facet | Nannan Yu Hao Gong Heng Yuan Yingjie Bao Weidong Wang |
| author_sort | Nannan Yu |
| collection | DOAJ |
| description | This work investigated the effects of calcium chloride (CaCl2) as sodium replacement on the physicochemical properties of silver carp surimi. As NaCl replaced by 0.32% and 0.63% CaCl2, surimi gels presented better textural properties, breaking force and rheological properties, while 0.95%, 1.27% and 1.58% CaCl2 led to the deterioration of gel strength. With the addition of CaCl2, water holding capacity (WHC) decreased significantly (p < .05), the T23 relaxation time decreased and the proportion of T23 increased. Compared with control, the sulphydryl content in surimi gel with 0.63% CaCl2 increased by 23.61% and the solubility decreased by 17.31%. Furthermore, the Raman spectra data demonstrated that more β-sheet structures and random coils were induced in surimi gels prepared with CaCl2. Then surimi with and without CaCl2 was used as food-ink for three-dimensional (3D) printing, it indicated that surimi with 0.32% and 0.63% CaCl2 could effectively improve the 3D printability. |
| first_indexed | 2024-12-20T06:37:00Z |
| format | Article |
| id | doaj.art-53d2bc1cd23742ed8df23a351d0e05f5 |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-12-20T06:37:00Z |
| publishDate | 2022-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-53d2bc1cd23742ed8df23a351d0e05f52022-12-21T19:49:58ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452022-12-0120111210.1080/19476337.2021.20085102008510Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gelsNannan Yu0Hao Gong1Heng Yuan2Yingjie Bao3Weidong Wang4Xuzhou University of TechnologyXuzhou University of TechnologyXuzhou University of TechnologyXuzhou University of TechnologyXuzhou University of TechnologyThis work investigated the effects of calcium chloride (CaCl2) as sodium replacement on the physicochemical properties of silver carp surimi. As NaCl replaced by 0.32% and 0.63% CaCl2, surimi gels presented better textural properties, breaking force and rheological properties, while 0.95%, 1.27% and 1.58% CaCl2 led to the deterioration of gel strength. With the addition of CaCl2, water holding capacity (WHC) decreased significantly (p < .05), the T23 relaxation time decreased and the proportion of T23 increased. Compared with control, the sulphydryl content in surimi gel with 0.63% CaCl2 increased by 23.61% and the solubility decreased by 17.31%. Furthermore, the Raman spectra data demonstrated that more β-sheet structures and random coils were induced in surimi gels prepared with CaCl2. Then surimi with and without CaCl2 was used as food-ink for three-dimensional (3D) printing, it indicated that surimi with 0.32% and 0.63% CaCl2 could effectively improve the 3D printability.http://dx.doi.org/10.1080/19476337.2021.2008510silver carpsurimi gelreduced-sodiumcacl2gel properties3d printing |
| spellingShingle | Nannan Yu Hao Gong Heng Yuan Yingjie Bao Weidong Wang Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels CyTA - Journal of Food silver carp surimi gel reduced-sodium cacl2 gel properties 3d printing |
| title | Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels |
| title_full | Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels |
| title_fullStr | Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels |
| title_full_unstemmed | Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels |
| title_short | Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels |
| title_sort | effects of calcium chloride as a salt substitute on physicochemical and 3d printing properties of silver carp surimi gels |
| topic | silver carp surimi gel reduced-sodium cacl2 gel properties 3d printing |
| url | http://dx.doi.org/10.1080/19476337.2021.2008510 |
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