Surimi Gel Quality Enhanced by κ-Carrageenan/Konjac Glucomannan and Sodium Caseinate-Stabilized Emulsion.
- 1College of Tea and Food Science, Xinyang Normal University, Xinyang 464000, China.
- 2College of Life Science, Dabie Mountain Laboratory, Xinyang Normal University, Xinyang 464000, China.
Abstract
This study investigated the effects of a combination of κ-carrageenan (CRG), konjac glucomannan (KGM) and a sodium caseinate-stabilized camellia oil emulsion on the quality attributes of surimi. The results demonstrated that adding the emulsion alone enhanced the textural properties but failed to increase the water-holding capacity (WHC) or reduce cooking loss. In contrast, incorporating both polysaccharides with the emulsion reduced cooking loss to 7.3% of that of the control (2.3 ± 1.0% vs. 31.4 ± 1.4%) and increased the WHC to 97.7 ± 1.3%, representing a 47.8% improvement over the control (66.1 ± 1.2%). Furthermore, this ternary composite system yielded substantial enhancements in the textural profile of the gels. These improvements were attributed primarily to the formation of hydrogen bonds between the polysaccharides and surimi proteins, which strengthened intermolecular interactions. Microstructural observations corroborated this mechanism, revealing that the composite system promoted the formation of a denser and more uniform network, which improved the freeze-thaw stability of the surimi. Sensory evaluation indicated that the combined treatment enhanced the flavor profile and acceptability of surimi gels. Thus, KGM and CRG can be combined with sodium caseinate-stabilized camellia oil emulsion to improve the quality of surimi gels. These results offer valuable theoretical guidance for advancing surimi-based foods.
Related
- The three levels of stabilization in pickering emulsions stabilized by a non-modified bentonite particle: from particle efficiency to emulsion stabilization efficiency
- Extraction, characterization, and antimicrobial potential of Kappa-Carrageenan from Kappaphycus alvarezii with HasA-targeted molecular docking validation
- Mechanisms of Carrageenan-Induced Immune Inflammation and Thrombosis: A Narrative Review.
- Kinetical approach of release and antioxidant performances of ι-carrageenan-based films modified by sodium alginate and Ca2+ and incorporating sea fennel essential oil and its major components
- Ulvan, carrageenan, and fucoidan: comparative immunomodulatory mechanisms and future directions in major algal sulfated polysaccharides
BibTeX
@article{xiong2026surimi,
title = {{Surimi Gel Quality Enhanced by κ-Carrageenan/Konjac Glucomannan and Sodium Caseinate-Stabilized Emulsion.}},
author = {Tianzhen Xiong and Lala Li and Guanchen Wu and Lihua Zhang and Wei Xu},
journal = {Gels (Basel, Switzerland)},
year = {2026},
month = oct,
doi = {10.3390/gels12100907},
url = {https://europepmc.org/article/MED/42929941},
note = {CC BY},
}
RIS
TY - JOUR
TI - Surimi Gel Quality Enhanced by κ-Carrageenan/Konjac Glucomannan and Sodium Caseinate-Stabilized Emulsion.
AU - Tianzhen Xiong
AU - Lala Li
AU - Guanchen Wu
AU - Lihua Zhang
AU - Wei Xu
PY - 2026
DA - 2026/10/08
JO - Gels (Basel, Switzerland)
DO - 10.3390/gels12100907
UR - https://europepmc.org/article/MED/42929941
AB - This study investigated the effects of a combination of κ-carrageenan (CRG), konjac glucomannan (KGM) and a sodium caseinate-stabilized camellia oil emulsion on the quality attributes of surimi. The results demonstrated that adding the emulsion alone enhanced the textural properties but failed to increase the water-holding capacity (WHC) or reduce cooking loss. In contrast, incorporating both polysaccharides with the emulsion reduced cooking loss to 7.3% of that of the control (2.3 ± 1.0% vs. 31.4 ± 1.4%) and increased the WHC to 97.7 ± 1.3%, representing a 47.8% improvement over the control (66.1 ± 1.2%). Furthermore, this ternary composite system yielded substantial enhancements in the textural profile of the gels. These improvements were attributed primarily to the formation of hydrogen bonds between the polysaccharides and surimi proteins, which strengthened intermolecular interactions. Microstructural observations corroborated this mechanism, revealing that the composite system promoted the formation of a denser and more uniform network, which improved the freeze-thaw stability of the surimi. Sensory evaluation indicated that the combined treatment enhanced the flavor profile and acceptability of surimi gels. Thus, KGM and CRG can be combined with sodium caseinate-stabilized camellia oil emulsion to improve the quality of surimi gels. These results offer valuable theoretical guidance for advancing surimi-based foods.
SN - 2310-2861
ER -