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Publishing Language: Chinese | Open Access

Effect of Hyaluronic Acid on Physicochemical and Gel Properties of Surimi from Litopenaeus vannamei

Kaiping YIN1 , Duanquan LIN1,2,3, Yulei CHEN1,2,3, Lingjing ZHANG1,2,3, Wenxiong HE4, Ling WENG1,2,3, Minjie CAO1,2,3, Lechang SUN1,2,3 ()
College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
National and Local Joint Engineering Research Center for Deep Processing Technology of Aquatic Products, Xiamen 361021, China
Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China
Xiamen a1 Snacks Lab Co. Ltd., Xiamen 361021, China
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Abstract

This study investigated the effects of different concentrations (0.1%, 0.3%, 0.5%, 0.8% and 1.0% by mass relative to shrimp meat) of hyaluronic acid (HA) on the gel and physicochemical properties of surimi made from Litopenaeus vannamei. The results showed that adding a certain amount of HA improved the textural characteristics, gel strength, brightness and whiteness of shrimp surimi gel, promoted the transformation of free and immobilized water into bound water, and increased the water-binding characteristics and water-holding capacity. Rheological analysis showed that addition of a certain amount of HA improved the storage moduli of shrimp surimi, but low concentrations of HA could have adverse effects on the apparent viscosity. Chemical force analysis showed that ionic bonds first decreased and then increased, while hydrogen bonds exhibited the opposite trend with the addition of HA. An appropriate amount of HA could improve hydrophobic interactions but the formation of disulfide bonds from sulfhydryl oxidation was also inhibited by HA. Moreover, HA could interact with shrimp surimi proteins, inhibit the formation of protein polymers, change the conformation of proteins, and promote the transformation of the secondary structure of proteins from α-helix to β-structure and random coil. The microstructure of shrimp surimi gel was improved by adding an appropriate amount of HA, becoming more uniform and denser. Among all samples with different levels of HA, shrimp surimi gel with the addition of 0.8% HA had the highest hardness, gumminess, chewiness, gel strength, storage modulus and the densest microstructure, and its waterholding capacity significantly improved when compared with that of the control group (P < 0.05). However, the textural characteristics, gel strength, water-holding capacity and storage modulus of shrimp surimi gel with 0.1% HA were lower than those of the control group, and the microstructure was looser.

Keywords

Litopenaeus vannameishrimp surimihyaluronic acidgel propertiesphysicochemical properties
CLC number: TS254.4 Document code: A Article ID: 1002-6630(2024)12-0078-12

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Food Science
Volume 45 Issue 12,
June 2024
Pages 78-89
DOI: 10.7506/spkx1002-6630-20230906-049
Cite this article:
YIN K, LIN D, CHEN Y, et al. Effect of Hyaluronic Acid on Physicochemical and Gel Properties of Surimi from Litopenaeus vannamei. Food Science, 2024, 45(12): 78-89. https://doi.org/10.7506/spkx1002-6630-20230906-049
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