Enhanced physical properties of reduced‐salt surimi gels from Amur sturgeon ( Acipenser schrenckii ) by l ‐arginine and l ‐histidine

Abstract

This study investigated the effect of l-Arginine (l-Arg) and l-Histidine (l-His) on the physical properties of Amur sturgeon (Acipenser schrenckii) reduce-salt surimi gels. The reduced-salt gels (3 g/kg) were compared with the regular-salt gels (30 g/kg). The results showed that l-Arg and l-His produced gels with similar physical properties as regular-salt gels. l-Arg and l-His at those levels significantly enhanced the G′ of the final gels, product yield, and sensory qualities. The only adverse found in this study was the reddish color generated by l-Arg and l-His, decreasing the whiteness. However, the sensory evaluation showed that it did not decrease the likeness of the panelists to the color of the gels. Overall, the use of l-Arg (20 and 30 g/kg) and l-His (30 g/kg) to produce gels can reduce the salt content of the gels, and the properties are almost the same as ordinary gels. Practical applications Surimi products are not only unique in gel properties but also high in nutritional value. These advantages have been recognized by the world. The high concentration (20–30 g/kg) of sodium chloride can fully dissolve protein and can also maximize the effect of surimi gel. However, excessive intake of sodium can cause high blood pressure and increase the risk of cardiovascular disease. Therefore, one of the keys to the development of low-salt surimi products is to find substances that can compensate for the negative effects of low salt. The results showed that l-Arg and l-His can be used as additives of Acipenser schrenckii surimi gels to reduce the content of sodium chloride from the regular level (30 g/kg) to 3 g/kg, and the gel performance obtained was good.