ArticleFood chemistry: X2023
Effect of cellulose on gel properties of heat-induced low-salt surimi gels: Physicochemical characteristics, water distribution and microstructure.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 49 citations in OpenAlex.
- Potential of ultrasonication to produce low-salt surimi from blue mussel (Mytilus edulis) meat.Ultrasonics sonochemistry · 2026Article
- Effects of different marine surimi addition on the gelling properties of freshwater surimi gels: Protein crosslinking and endogenous enzyme interactions.Food chemistry: X · 2026Article
- Gelation mechanism analysis of low-salt silver carp (Food chemistry: X · 2025Article
- Alkaline Amino Acids for Salt Reduction in Surimi: A Review.Foods (Basel, Switzerland) · 2025Review
- Curdlan-Induced Significant Enhancement of Lipid Oxidation Control and Gelling Properties of Low-Salt Marine Surimi Gel Containing Transglutaminase and Lysine.Gels (Basel, Switzerland) · 2025Article
- High-Quality Application of Crayfish Muscle in Surimi Gels: Fortification of Blended Gels by Transglutaminase.Gels (Basel, Switzerland) · 2025Article
- Surimi and Low-Salt Surimi Gelation: Key Components to Enhance the Physicochemical Properties of Gels.Gels (Basel, Switzerland) · 2025Review
- Development of 3D Printable Silver Carp (Foods (Basel, Switzerland) · 2024Article
- Effect of Inulin and Psyllium Husk Powder on Gel Properties and In Vitro Digestion ofFoods (Basel, Switzerland) · 2024Article
- Effect of Soy Protein Isolate on the Quality Characteristics of Silver Carp Surimi Gel during Cold Storage.Foods (Basel, Switzerland) · 2024Article
- Preparation and Mechanistic Exploration of Fermented Shrimp Surimi Gel UtilizingFood chemistry: X · 2024Article
- Understanding the role of CaClCurrent research in food science · 2024Article
Corrections and comments
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The processing of surimi products requires the addition of high levels of salt, which makes it a high-salt food that poses a risk to human health. The search for exogenous additives to reduce the salt content of surimi products while ensuring their quality characteristics is crucial. Therefore, the effect of different species of cellulose on enhancing the quality characteristics of low-salt surimi gels was investigated and the best-modified cellulose was identified. Carboxymethyl cellulose (CMC), hydroxypropyl methylcellulose (HPMC), and microcrystalline cellulose (MCC) were selected for this study to compare with high-salt control and low-salt control. The results showed that cellulose could induce conformational transitions of proteins and promote the formation of an ordered and dense surimi gel network and the minimum porosity of 15.935% was obtained in the MCC-treated group. The cellulose-treated group conferred good textural properties to the surimi gels, significantly improved gel strength and water retention capacity (
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