Effects of Bamboo Salt Addition on Gel Properties of Reduced-Salt Surimi(竹盐添加量对减盐鱼糜凝胶特性的影响)

Reducing the salinity is an important direction in the development of surimi products, but the low salt addition significantly affected the gel properties of surimi. To investigate the effect of various levels of bamboo salt on the gel properties of reduced-salt surimi, the effects of different contents of bamboo salt on the gelation properties of surimi and its substitution effects of the table salt were systematically investigated, based on the analysis of the elemental composition and physicochemical properties of bamboo salt. The results demonstrated that bamboo salt contained significantly higher mineral element compared to table salt, with the mass fractions of Mg, Ca, and K being elevated by 25.6%, 183.3%, and 18.5%, respectively. The presence of these basic elements significantly improved the pH and conductivity of bamboo salt, and further improved the gel properties of surimi gels. The springiness, strength, and hardness of surimi gels increased with the increase of bamboo salt concentration of 1.0%-2.5%, which was more conducive to the formation of a denser three-dimensional network structure of surimi gels. Meanwhile, the thermal stability, protein intermolecular forces, dynamic rheological properties (energy dissipation density), fracture stress, and fracture strain of surimi gels were gradually increased, resulting in a more stable and mechanically tough surimi gel. Among all studied groups with bamboo salt concentrations ranging from 1.0% to 3.0%, the surimi gel properties of 2.5% bamboo salt group were the best, which significantly increased the gel strength and resilience of surimi gels by 21.4% and 6.0%, respectively, compared with the 2.5% table salt group. Based on the comprehensive analysis of the physicochemical properties, gel properties and sensory evaluation of surimi gels, the concentration of 2.0% bamboo salt showed the same gelation effect with the concentration of 3.0% table salt, reaching a 33% reduction in salt content. The findings could provide technical support for the development of high-quality low-salt surimi products and provide theoretical references for the broadening of the application of bamboo salt in the meat processing.(降低食盐添加量是鱼糜制品开发的重要方向,但盐添加量不足会显著影响鱼糜的凝胶特性。为研究竹盐添加量对减盐鱼糜凝胶特性的影响,在分析竹盐元素组成及理化性质的基础上,系统探究了竹盐添加量对鱼糜凝胶特性的影响及其替代普通食盐的效果。研究结果表明,竹盐富含多种矿物质元素,其中K、Ca和Mg质量分数分别较传统食盐提高25.6%、183.3%和18.5%,这些元素使竹盐具有更高的pH值和电导率,进而改善鱼糜的凝胶性能。当竹盐添加量(质量分数)为1.0%~2.5%时,鱼糜凝胶的弹性、凝胶强度和硬度随添加量增加而提升,表明竹盐有利于鱼糜形成更致密的三维网络结构；同时,鱼糜的热稳定性、蛋白质分子间作用力、动态流变学特性(耗散能)及断裂应力和应变等指标均明显改善,使鱼糜凝胶更具有稳定性和机械韧性。在盐添加量(质量分数)为1.0%~3.0%的所有组别中,2.5%竹盐组的鱼糜凝胶特性最优,其凝胶强度和回复性较同质量分数的食盐组分别提升21.4%和6.0%。结合理化性质、凝胶特性及感官评价分析发现,添加质量分数为2.0%的竹盐即可达到3.0%普通食盐的凝胶效果,实现盐含量降低33%的减盐目标。研究旨在为高品质低盐鱼糜产品的开发提供技术支持,并希望为拓宽竹盐在肉制品加工中的应用提供理论参考。)