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Characterization of food gels prepared from the water extract of fish (Cyprinus carpio L.) scales: From molecular components to sensory attributes

文献类型： 外文期刊

作者： Li, Jun 2 ; Yu, Xiaoyan 3 ; Tang, Wenjiao 4 ; Wan, Chenxu 4 ; Lu, Yang 2 ; Dong, Nan 2 ; Chen, Zhongai 2 ; Lei, Zunguo 2 ; R 1 ;

作者机构： 1.Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Sch Food Sci & Technol, 1 Qinggongyuan, Dalian 116034, Peoples R China

2.Guizhou Acad Agr Sci, Inst Food Proc Technol, Guiyang 550006, Peoples R China

3.Guizhou Univ, Sch Liquor & Food Engn, Huaxi Ave 2708, Guiyang 550025, Guizhou, Peoples R China

4.Zunyi Normal Univ, Coll Food Sci & Technol, 6 Wujiang Rd, Zunyi 563002, Guizhou, Peoples R China

5.Guizhou Key Lab Agr Biotechnol, Guiyang 550006, Guizhou, Peoples R China

关键词： Fish scales gelatin; Gel formation rate; Gel stability; Gel microstructure; Water distribution

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：9.147； 五年影响因子：9.169 ）

ISSN： 0268-005X

年卷期： 2021 年 112 卷

页码：

收录情况： SCI

摘要： Food gels prepared from the water extract of fish scales (WEFS) are described in this study. The effects of WEFS, sucrose, and NaCl concentration on gel formation and stability, gel texture, and gel sensory attributes were evaluated. The results indicated that an increase in WEFS concentration led to increases in the formation rate, stability, and texture of the gel. Addition of a moderate amount of sucrose (2%-3%, w/v) and NaCl (0.4%-0.6%, w/v) improved the stability, gumminess, chewiness, and cohesiveness of the gel. However, the addition of an excessive amount of sucrose (>4%, w/v) and NaCl (>0.8%, w/v) decreased the stability, gel strength, adhesiveness, and springiness of the gel. The sensory attributes of fish scales (FS) gels were mainly affected by WEFS concentration. On the basis of combined textural analysis and sensory evaluation, the FS gels formed with 4% WEFS, 3% sucrose, or 0.4% NaCl was proposed in this study. The gel microstructure and water distribution obviously showed an apparent variation, together with a change in the structure of FS gels. Competing hydrophilic forces and electrostatic interactions varied with sucrose and NaCl concentration, altering the structure and water distribution of FS gels.

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