Towards healthier surimi: quality and nutritional benefits of flaxseed gum as a fat replacer in grass carp surimi gels

文献类型： 外文期刊

第一作者： Chen, Mengting

作者： Chen, Mengting;Yang, Lifeng;Wang, Jie;Jiang, Jinhui;Feng, Mengxi;Wu, Wenjin;Chen, Sheng;Wang, Lan;Shi, Liu;Chen, Mengting;Feng, Mengxi;Wang, Jie

作者机构：

关键词： Flaxseed gum; Surimi gel; Fat substitution; Textural properties; Digestibility

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 492 卷

页码：

收录情况： SCI

摘要： This study evaluated the effects of replacing animal fat with flaxseed gum (FG) on the quality of grass carp surimi gels. Moderate FG substitution improved gel strength, elasticity, and texture. Low-field nuclear magnetic resonance analyses indicated that 60 % FG enhanced moisture distribution. Microstructure revealed denser, smoother networks in 60 % FG gels. Fourier Transform Infrared analysis showed increased beta-sheet structures, indicating a more ordered protein network. Although high FG levels slightly reduced whiteness, overall appearance remained acceptable. Sensory evaluation identified 60 % FG as optimal for texture and flavor. In vitro digestion showed reduced early-stage protein digestibility due to the dense matrix and polysaccharide barrier, but final digestibility remained high across all groups. These results demonstrate that moderate FG substitution can enhance the structural, sensory, and nutritional properties of surimi gels, supporting its use as a natural fat replacer in developing healthier, low-fat surimi-based products.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序