A Study on the Effects of Calcium Lactate on the Gelling Properties of Large Yellow Croaker (<i>Pseudosciaena crocea</i>) Surimi by Low-Field Nuclear Magnetic Resonance and Raman Spectroscopy

Abstract

Divalent calcium ions (Ca2+) are often used in surimi gels to improve their physicochemical characteristics. The present study aimed to investigate the effect of calcium lactate on the physicochemical properties, state distribution of water, and protein structure changes of surimi gels made from large yellow croaker. The results showed that the addition of calcium lactate (0%, 0.5%, 1.5%, 2.5%, 3.5%, and 4.5% on wet surimi) significantly (p p 2+ that was bound to the negatively charged myofibrils to form a protein-Ca2+-protein cross-linking. Therefore, the addition of calcium lactate had a significant positive effect on the gelling ability of surimi.

Keywords

• large yellow croaker
• calcium lactate
• surimi
• low-field nuclear magnetic resonance
• Raman spectroscopy