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| Effects of Poria cocos Polysaccharide on the Physicochemical Properties and Gel Characteristics of Surimi Prepared from Fish in Nanwan Lake |
| CHEN Qiuyi, JIN Yuhui, YANG Liu, LI Jiuju, WANG Rongrong, XING Shujie |
| 1. College of Food Science and Engineering, Xinyang Agriculture and Forestry University, Xinyang 464000, China; 2. Institute of Food Technology and Innovation, Luohe Vocational Technology College, Luohe 462000, China |
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Abstract Our aim was to investigate the effects of Poria cocos polysaccharide (PCP) on the physicochemical properties and gel characteristics of surimi prepared from fish from Nanwan Lake. Myofibrillar proteins extracted from surimi added with PCP at different levels (1.0%, 1.5%, 2.0%, 2.5%, and 3.0%; m/m) were evaluated for turbidity, surface hydrophobicity and active sulfhydryl group content. The whiteness, gel strength, sensory score, dynamic rheological properties, protein secondary structure, and microstructure etc. of the composite surimi gels were analyzed. The results showed that with increasing the amount of PCP added, the turbidity of myofibrillar proteins from the surimi increased, the whiteness decreased, and the gel strength increased first and then decreased. When the addition level of PCP was 2.0%, the surimi gel strength reached a maximum of 654.48 g·cm. Additionally, the surimi gel had the highest storage modulus (G’), with significantly higher hardness, sensory scores, water-holding capacity, and active sulfhydryl group content compared to the control group. Meanwhile, its cooking loss rate, water activity, surface hydrophobicity, and thiobarbituric acid reactive substances (TBARS) value were significantly lower than those of the control group (P < 0.05). The relative contents of β-turn and α-helix conformations were reduced, and the relative content of β-sheet was increased, thereby leading to the formation of denser networks with smaller pore sizes in the surimi gel. In conclusion, the addition of 2.0% PCP to the surimi facilitates the formation of a compact gel network structure, thereby enhancing its gel quality.
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2026, Vol. 40 
