ArticleFood chemistry: X2024
Effect of κ-carrageenan on the quality of crayfish surimi gels.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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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
8 citing papers in PubMed.
- Regulatory mechanism of leucine-amidated pectin on the gel properties of shrimp surimi as a salt substitute.Food chemistry: X · 2026Article
- Effects of Hydrogel-Forming Composite Cryoprotectants on the Quality of Frozen Freshwater Crayfish (Gels (Basel, Switzerland) · 2026Article
- pH-shifted walnut protein-bamboo shoot soluble dietary fiber complexes for structuring glucono-δ-lactone-acidified emulsion gels.Food chemistry: X · 2026Article
- Effects of ohmic heating-modified okara on the structural characteristics and quality properties of heat-induced myofibrillar protein gels.Food chemistry: X · 2026Article
- Comparison of the Structure and Properties of Hydroxypropyl Starch/Carrageenan Blends with Different Amylose/Amylopectin Contents.Gels (Basel, Switzerland) · 2026Article
- Gelation mechanism analysis of low-salt silver carp (Food chemistry: X · 2025Article
- Elucidating the effects and mechanism of ultrasound treatment combined withFood chemistry: X · 2025Article
- Surimi and Low-Salt Surimi Gelation: Key Components to Enhance the Physicochemical Properties of Gels.Gels (Basel, Switzerland) · 2025Review
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The demand for crayfish surimi products has grown recently due to its high protein content. This study examined the effects of varying κ-carrageenan (CAR) and crayfish surimi (CSM) concentrations on the gelling properties of CAR-CSM composite gel and its intrinsic formation process. Our findings demonstrated that with the increasing concentration of carrageenan, the quality of CAR-CSM exhibited rising trend followed by subsequently fall. Based on the textural qualities, the highest quality CAR-CSM was achieved at 0.3% carrageenan addition. With the exception of chewiness, and the cooking loss of the gel system was 1.62%, whiteness was 82.35%, and the percentage of β-sheets increased to 57.18%. Further increase in CAR (0.4-0.5%) addition resulted in internal build-up of LCAR-CSM, conversion of intermolecular forces into disulfide bonds and gel breakage. This study exudes timely recommendations for extending the CAR application for the continuous development of crayfish surimi and its derivatives and its overall economic worth.
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Registered trials
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