Abstract
Effects of psyllium (Plantago ovata) husk powder (PHP) at various concentrations (0, 1, 2, 3 and 4%, w/w) on gelling properties of surimi from threadfin bream (Nemipterus sp.) were investigated. The addition of 1% PHP resulted in the highest increase (50%) in the breaking force (BF) of surimi gel (S), compared to that of the control gel (CON; without PHP). Lower BF was obtained for gel incorporated with PHP at the higher levels (2–4%) (p < 0.05). On the other hand, deformation (DF) was decreased with the addition of PHP at all levels compared to the CON gel. The whiteness and expressible moisture content of gels were decreased with augmenting levels of PHP (p < 0.05). Protein patterns revealed that PHP at all concentrations did not affect the polymerization of the myosin heavy chain. A loss in the elasticity of the gel was attained with the addition of PHP as indicated by decreased storage modulus (G’). A finer and more compact network was detected in gels containing 1 and 2% PHP than that found in the CON. FTIR spectra suggested that the addition of PHP influenced the secondary structure as well as functional groups of myofibrillar proteins. Based on the sensory evaluation, the surimi containing PHP at 1–3% showed a similar overall likeness score to the CON. Therefore, PHP at the optimum level could improve the gelling properties of the threadfin bream surimi with high acceptability.
Highlights
Surimi, washed minced fish rich in myofibrillar proteins (MPs), is consumed widely in various forms such as fish balls, imitate crab sticks, and fish tofu due to its distinctive textural properties [1,2]
With the addition of 1% Psyllium husk powder (PHP) in surimi, breaking force (BF) was increased by 50% as compared to the control gel (CON)
When the concentration of PHP was increased to 2–4%, lower increases (24–28%) in BF were noticed than the CON
Summary
Surimi, washed minced fish rich in myofibrillar proteins (MPs), is consumed widely in various forms such as fish balls, imitate crab sticks, and fish tofu due to its distinctive textural properties [1,2]. Lean fish is used for surimi production for whiter products with enhanced gel characteristics than the dark fleshed fish. Threadfin bream is one of the major lean fish used for the surimi production in Thailand [3]. For fish mince, both endogenous transglutaminase (TGase) and proteases are present at various levels depending on species. Plant phenolics [9,10] or cross-linking enzymes e.g., microbial TGase [11,12] or chitooligosaccharide [13,14] have been used in surimi. Some hydro-colloids have been employed into surimi to strengthen the gel with high waterholding capacity (WHC) [1,15,16]
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