Effects of psyllium husk powder on the gel properties of silver carp ( Hypophthalmichthys molitrix ) surimi

Abstract

The gel properties of silver carp (Hypophthalmichthys molitrix) surimi fortified with 0.1% PHP were investigated. The addition of 0.1% Psylluium husk powder (PHP) significantly increased the water-holding capacity (WHC) of the surimi gels, which was associated with the increase in hydrophobic interaction and disulfide bond content (p < .05). A slight decrease in freezing point and non-freezing bound water content and a increase in the content of water molecules in the gel network compared to the gels without PHP were observed. Gels containing 0.1% PHP had a smoother and firmer surface structure. The breaking force of the gel with PHP increased and the deformation decreased (p < .05) compared with the traditional gels (no PHP, heating at 40°C for 1 hr). Therefore, the addition of PHP affected the WHC of surimi gel. This study may provide some references for the application of PHP in healthy surimi products. Novelty impact statement PHP provides health benefits as it is rich in dietary fiber; however, to date, there have been few studies regarding the effects of PHP on the gel properties of surimi products. Our result showed that a small amount of PHP (0.1%) improved WHC and water distribution of surimi gels, resulting in a gel with a smoother and more uniform surface. Therefore, this work is meaningful for the promotion of surimi gel properties and the development of healthy surimi products by adding PHP as a potential food ingredient.