Abstract：This study investigated the effects of different types (KCl, NaCl, and CaCl2) and concentrations (five ionic strengths) of salt on the gel properties of surimi. The results indicate that KCl and NaCl were more effective than CaCl2 in improving the gel properties of surimi. As the KCl, NaCl, and CaCl2 concentrations increased, the gel strength, waterholding capacity, and textural properties of surimi increased but declined when the CaCl2 concentration exceeded 1.89%. The KCl, NaCl, and CaCl2 concentrations that resulted in maximum storage modulus were 2.55%, 5%, and 1.89%, respectively. K+ and Na+ promoted the conformational transition of surimi proteins from α-helix to β-sheet, while Ca2+ tended to convert α-helix into random coil and β-turn structures. Meanwhile, among all NaCl concentrations tested, 3% NaCl resulted in the highest content of ionic bonds in surimi gels. The contents of both hydrogen bonds and ionic bonds increased with KCl concentration up to 5.09% and CaCl2 concentration up to 1.27% and then declined. Additionally, addition of KCl or NaCl resulted in higher levels of hydrophobic interaction and a higher relative content of immobilized water than did CaCl2 addition, indicating increased water-holding capacity of surimi gels. This study provides a reference for improving the gel properties of surimi and exploring salt substitute formulations in the food industry.
苏海旭，夏忠悦，邓 莎，刘思雨，许訢彧，吕远平. 不同盐类对鱼糜凝胶过程及特性的影响[J]. 肉类研究, 2025, 39(5): 20-27.
SU Haixu, XIA Zhongyue, DENG Sha, LIU Siyu, XU Xinyu, Lü Yuanping. Influence of Different Salts on the Gelation Process and Properties of Surimi. Meat Research, 2025, 39(5): 20-27.
2025, Vol. 39 
