Simultaneous effect of high intensity ultrasound power, time, and salt contents on gelling properties of silver carp surimi

Recently, the demand for salt-reduced products is rising. The objective of this study was to investigate the simultaneous effect of high intensity ultrasound (HIU) power (120-240 W), time (0-30 min), and salt (0-3.0 %) on the gelling properties of surimi gels through quadratic rotation orthogonal design. Results showed that the contribution to puncture properties was: salt > HIU time > HIU power. Moreover, low salt and HIU had a synergistic effect on the puncture properties of surimi gels by the formation of more non-disulfide covalent bonds. Furthermore, HIU induced formation of denser microstructures which decreased the mobility of free water of salt-reduced surimi gels. As a result, the water holding capacity significantly increased (P < 0.05). Likewise, the cooking loss of salt-reduced surimi gels (1 %) subjected to HIU decreased by 44.85 %, as compared to the control. In conclusion, HIU might be useful for the production of salt-reduced surimi gels.

Automated summary

This study investigated the simultaneous effect of high intensity ultrasound (HIU) power, time, and salt on the gelling properties of surimi gels. Results showed that low salt and HIU had a synergistic effect on the puncture properties of surimi gels by the formation of more non-disulfide covalent bonds. Furthermore, HIU induced formation of denser microstructures which increased the water holding capacity of salt-reduced surimi gels.