Influence of snow crab shell derived Chitooligosaccharide on the physicochemical, gelation and structural attributes of pangasius surimi

The present study explored the influence of chitooligosaccharide (CHOS) on gel quality parameters at varied levels [0.25 % (T1), 0.5 % (T2), 0.75 % (T3) and 1 % (T4); w/w] on incorporation into pangasius surimi. The gel strength significantly enhanced from 519.00 (Control) - 648.73 g cm (T3). The textural parameters increased with concomitant increase in concentration of CHOS. Whiteness index increased from 74.86 (Control) to 76.50 (T1) and further reduced. The Ca 2+ -ATPase activity (0.652–0.877 μmol Pi/mg protein/min) and water holding capacity (83.90–89.73 %) of CHOS incorporated gel was increased as compared to Control. The molecular interaction analysis suggested an optimum level of CHOS incorporation could enhance gelation. The DSC study revealed enhanced thermal stability as the CHOS incorporated to gel. The band intensity of CHOS treated gels diminished as the level of CHOS increased, as inferred from protein pattern study. The surface morphology investigations ascertained the treated gels exhibit dense, smooth and contains less pores as compared to Control. The FTIR study concluded as the concentration of CHOS increased, β-sheet content enhanced with concomitant decrease in β-turn and α-helix. This investigation provides vital insights in functioning of snow crab shell derived CHOS for developing textural, structural and physicochemical properties of pangasius surimi gel.