ArticleFood science & nutrition2022
Impacts of agar gum and fucoidan on gel properties of surimi products without phosphate.
Article in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 20 citations in OpenAlex.
- Influence of Red Seaweed Polysaccharides on Gel Properties andFoods (Basel, Switzerland) · 2026Article
- Surimi and Low-Salt Surimi Gelation: Key Components to Enhance the Physicochemical Properties of Gels.Gels (Basel, Switzerland) · 2025Review
- Inhibition of Chitosan Ice Coating on the Quality Deterioration of Quick-Frozen Fish Balls during Repeated Freeze-Thaw Cycles.Foods (Basel, Switzerland) · 2023Article
- Impacts of agar gum and fucoidan on gel properties of surimi products without phosphate.Food science & nutrition · 2022Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Phosphate is widely used in surimi products to improve the gel properties. However, excess addition of phosphate occurs, which can harm the consumer's health. This study aimed to evaluate the effects of agar gum and fucoidan on maintaining the gel properties of surimi products instead of phosphate. Interestingly, our results showed that 0.125% of agar gum and fucoidan to replace phosphate could enhance water-holding capacity and maintain gel strength and textual properties of surimi products well. Especially at frozen storage for 1 year, 0.125% of agar gum reduced the expressible moisture content of surimi products by around 10% (
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