Effect of polysaccharides on the gel characteristics of Yu Dong formed with fish (Cyprinus carpio L.) scale aqueous extract

A novel protein-based gel named Yu dong prepared with fish (Cyprinus carpio L.) scale aqueous extract and enhanced by polysaccharides is described in this study. The effects of pectin, alginate, and sodium carboxyl methyl cellulose (CMC-Na) on FS gel formation, stability, textural characteristics, microstructure, and water distribution were evaluated. The results indicated the viscosity of the FS gels decreased and changed slowly as the addition of pectin. While, the addition of alginate enhanced the formation of FS gels. As pectin addition in FS gels, the transition temperature decreased. When alginate and CMC-Na was added to the FS gels, the transition temperature increased. The addition of pectin, alginate, and CMC-Na to the FS gels significantly increased G(r) from 44.5% to 71.99%, 61.86%, and 71.35%, respectively. Gel strength increased significantly as the addition of pectin, alginate, and CMC-Na. LF-NMR results showed that a moderate amount (0.2%) of polysaccharides bonded the protein and water more tightly, which was consistent with the SEM results showing gel structure with more uniform pores. This study provides a direct application of FS protein in preparing of gel food, which showing a better way to utilize the abandoned fish resource.

Automated summary

This study introduces a novel protein-based gel named Yu dong prepared with fish scale aqueous extract enhanced by polysaccharides. The effects of pectin, alginate, and CMC-Na on FS gel formation, stability, textural characteristics, microstructure, and water distribution were evaluated. The results showed that the addition of different polysaccharides had diverse impacts on the FS gel properties, indicating potential for the utilization of abandoned fish resources in gel food production.