ArticleFood chemistry: X2025
Gelation mechanism analysis of low-salt silver carp (
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 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
3 citing papers in PubMed.
- Effects of κ-Carrageenan on Gel Properties and Microstructure of Unrinsed Nile Tilapia Surimi Gels During Heat-Induced Gelation.Gels (Basel, Switzerland) · 2026Article
- Potential of ultrasonication to produce low-salt surimi from blue mussel (Mytilus edulis) meat.Ultrasonics sonochemistry · 2026Article
- Mechanistic insight into polysaccharides and ultrasound synergistic enhancement of the quality of low-salt surimi gels.Food chemistry: X · 2026Article
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated the effects of ultrasound (150 W, 10 min) combined with hydrocolloids (0.2 % apple pectin, 0.2 % citrus pectin, or 0.2 % peach gum) on the gel properties of low-salt silver carp surimi. Results showed hydrocolloids alone significantly improved the gel properties of low salt surimi, with peach gum achieving notable gel strength (5299.52 g·mm) and reduced weight loss (8.93 %). Ultrasound synergistically enhanced hydrocolloid effects, increasing whiteness and hardness while reducing water mobility. The citrus pectin-ultrasound combination demonstrated optimal performance: enhanced hydrophobic interactions and disulfide bonds, 27.18 % porosity, and sensory quality approaching conventional high-salt surimi. The storage modulus revealed that ultrasonication-assisted citrus pectin modification significantly strengthened the protein network and improved thermostability in low-salt surimi systems. Structural characterization revealed increased β-sheet content and denser network formation. These findings demonstrate that ultrasound-assisted hydrocolloid incorporation effectively compensates for salt reduction while maintaining superior gel properties, providing a practical approach for developing high-quality low-salt surimi products.
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Registered trials
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