Quality Properties of <i>Psyllium</i> Husk Powder-<i>Dosidicus gigas</i> Surimi Composite Gel Imitation Noodles

YANG Jing; LI Jianrong; LI Xuepeng; YI Shumin; MENG Yuqiong; MA Rui; MI Geng

doi:10.13386/j.issn1002-0306.2023060227

Volume 45 Issue 10

May 2024

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Science and Technology of Food Industry > 2024 > 45(10): 40-48. > DOI: 10.13386/j.issn1002-0306.2023060227

YANG Jing, LI Jianrong, LI Xuepeng, et al. Quality Properties of Psyllium Husk Powder-Dosidicus gigas Surimi Composite Gel Imitation Noodles[J]. Science and Technology of Food Industry, 2024, 45(10): 40−48. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060227.

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Quality Properties of Psyllium Husk Powder-Dosidicus gigas Surimi Composite Gel Imitation Noodles

1.
College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
2.
Qinghai University, Xining 810016, China
3.
College of Chemistry and Biological Engineering, Guangxi Normal University for Nationalities,Chongzuo 532200, China

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Received Date: June 24, 2023
Available Online: March 17, 2024

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Abstract

Abstract

The weak gel strength of Dosidicus gigas surimi restricts its applications in surimi products. However, the addition of hydrocolloids effectively improve this drawback. Psyllium husk powder (PHP) contains high levels of dietary fiber and forms a good quality hydrocolloid when dissolved in water. In this study, different concentrations of PHP were mixed with D. gigas surimi, and the cooking properties, gel properties, cold storage changes, water distribution and microstructure of the composite gel imitation noodles were studied. The addition of PHP deepened the color of the samples, and made the surimi obtain ductility and stretchability similar to grain noodles. When the level of PHP was approximately 10%, the water absorption reached saturation, and the water solubility and water-holding capability began to reduce. The gel strength and tensile modulus showed increasing trends, and the relative tensile rate reached the maximum value of 3.08 when 10% PHP was added. After refrigeration, the sample became softer and less viscous. Microstructure observations revealed that as more PHP was added, the surface became smoother and tighter and the gel network was more uniform. Overall, the composite gel imitation noodles formed by the addition of 10% PHP had the best quality.
- surimi,
- Psyllium husk powder,
- Dosidicus gigas,
- imitation noodles

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References

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