Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels
Open Access
- 5 January 2022
- journal article
- research article
- Published by Taylor & Francis Ltd in CyTA - Journal of Food
- Vol. 20 (1), 1-12
- https://doi.org/10.1080/19476337.2021.2008510
Abstract
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.Keywords
Funding Information
- Colleges and Universities in Jiangsu Province Natural Science Research Projects (18KJD550002)
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