{Reference Type}: Journal Article
{Title}: κ-Carrageenan masking bitterness perception in surimi gels containing potassium chloride-based salt substitutes: Gel properties, oral processing, and sensory evaluation.
{Author}: He N;Chen X;Li L;Wang S;Lan M;Yuan Y;Zhang Z;Li T;Zhang X;He X;Li B;
{Journal}: Food Chem
{Volume}: 456
{Issue}: 0
{Year}: 2024 Oct 30
{Factor}: 9.231
{DOI}: 10.1016/j.foodchem.2024.139859
{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.