Abstract：
κ-Carrageenan (CG) was employed to mask the bitterness induced by 50% KCl in surimi gels to achieve salt reduction and gel performance improvement. The combination of KCl and CG (KCl + CG) yielded the increased textural characteristics and water-holding capacity (WHC) of surimi gels and facilitated the transition of free water to immobilized water. In addition, the KCl + CG supplement increased the turbidity and particle size of myofibrillar protein (MP) sols but decreased the surface hydrophobicity in a dose-dependent manner. The hydrophobic interactions and disulfide bonds played crucial roles in maintaining the stability of MP gels. The specific binding of potassium ions to the sulfate groups of CG limited the release and diffusion of potassium ions from the surimi gels during oral processing, effectively masking the bitterness perception and maintaining the saltiness perception. This study provides a promising strategy to reduce the utilization of sodium salt in surimi products.
摘要：
κ-角叉菜胶（CG）用于掩盖鱼糜凝胶中50％KCl引起的苦味，以实现盐的减少和凝胶性能的改善。KCl和CG（KClCG）的组合可提高鱼糜凝胶的质地特性和保水能力（WHC），并促进游离水向固定化水的过渡。此外,KClCG补充剂增加了肌原纤维蛋白（MP）溶胶的浊度和粒径，但以剂量依赖性方式降低了表面疏水性。疏水相互作用和二硫键在维持MP凝胶的稳定性中起着至关重要的作用。钾离子与CG的硫酸根基团的特异性结合限制了口服加工过程中鱼糜凝胶中钾离子的释放和扩散，有效掩盖苦味感和保持咸味感。这项研究提供了一个有希望的策略，以减少鱼糜产品中钠盐的利用。
