Effect of carboxymethyl cellulose (CMC) on some physico-chemical and mechanical properties of unrinsed surimi gels

The objective of this study was to evaluate the effect of the carboxymethyl cellulose (CMC) on the physico-chemical and mechanical properties of unrinsed surimi gels during heat treatment. The results revealed that the addition of CMC could significantly (p < 0.05) improve the gel strength, texture properties of unrinsed surimi gels and imparted better color perception compared with the control group showing lower gel strength and poorer water-holding capacity. The addition of 0.5 and 1.5 g/100 g CMC also promoted the formation of a more uniform and compact gel network structure of the unrinsed surimi gels, locking more water in the gel network, significantly improved the water holding capacity of the gels and enhancing their viscoelastic properties (p < 0.05). In conclusion, an appropriate amount of CMC can be added to unrinsed surimi as a food additive, and 1.5 g/100 g was the optimal addition amount obtained in this study, which provides important information for improved the gel properties of unrinsed surimi.

Automated summary

The study aimed to assess the impact of carboxymethyl cellulose (CMC) on the physico-chemical and mechanical properties of unrinsed surimi gels during heat treatment. The results indicate that the addition of CMC significantly (p < 0.05) enhanced the gel strength and texture properties of unrinsed surimi gels, and improved color perception compared to the control group. The inclusion of 0.5 and 1.5 g/100 g CMC also promoted the formation of a more uniform and compact gel network structure, resulting in improved water holding capacity and viscoelastic properties of the gels (p < 0.05). In conclusion, the appropriate addition of CMC as a food additive is beneficial for improving the gel properties of unrinsed surimi, with an optimal addition amount of 1.5 g/100 g determined in this study.