Construction and textural modification of soft surimi gel from spanish mackerel (Scomberomorus niphonius) by polysaccharides

The effects and mechanisms of four polysaccharides (xanthan gum (XG), pectin (PE), curdlan (CUR), and chitosan (CS)) at 2 % ( w /w) concentrations on the gelation of Spanish mackerel surimi were investigated. The gel strength, hardness and chewiness of surimi added with XG and PE decreased by 33.6 %–84.9 %, while those of the CUR and CS groups increased by 6.2 % to 38.9 %. Additionally, the incorporation of PE reduced water holding capacity and increased cooking loss. According to the International Dysphagia Diet Standardization Initiative framework, gels supplemented with XG and PE met levels 5 and 6 standards, respectively. Through strong electrostatic repulsion and steric hindrance, XG and PE impeded the approach and cross-linking of myofibrillar proteins and competed for water binding, which collectively weakened hydrophobic interactions, inhibited the formation of a dense gel network, and resulted in a soft and porous weak gel structure. This research provides insights into the development of dysphagia-friendly foods.