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
作者： Chen, Mengting 1 ; Yang, Lifeng 1 ; Wang, Jie 1 ; Jiang, Jinhui 1 ; Feng, Mengxi 1 ; Wu, Wenjin 1 ; Chen, Sheng 1 ; Wang, Lan 1 ; Shi, Liu 1 ;
作者机构： 1.Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, Key Lab Agr Prod Cold Chain Logist, Minist Agr & Rural Affairs, Wuhan 430064, Peoples R China
2.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
3.Hubei Univ Technol, Coll Life & Hlth Sci, Wuhan 430068, Peoples R China
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.
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