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Effects of rare sugar d ‐allulose on heat‐induced gelation of surimi prepared from marine fish
Author(s) -
Ogawa Masahiro,
Inoue Masaki,
Hayakawa Shigeru,
O'Charoen Siwaporn,
Ogawa Makiko
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8381
Subject(s) - chemistry , sucrose , sorbitol , food science , fish <actinopterygii> , fructose , biochemistry , fishery , biology
BACKGROUND d ‐Allulose (Alu), the C3 ‐epimer of d ‐fructose, is a non‐caloric sweetener (0.39 kcal g −1 ) with a suppressive effect on postprandial blood glucose elevation. The aim of this study was to investigate the effects of Alu used as a sweetener and gel improver instead of sucrose on heat‐induced gelation of surimi. RESULTS The puncture test of a heat‐induced surimi gel showed that with 50 g kg −1 Alu the gel had 15% and 6% higher gel strength than the corresponding gel with sucrose (Suc) and with sorbitol (Sor), respectively. In addition, Alu‐gel had 26% and 25% higher water‐holding capacity ( WHC ) than Suc‐ and Sor‐gel. Heating of myofibrillar protein with Alu, unlike Suc and Sor, facilitated the formation of both disulfide and non‐disulfide crosslinks that might be associated with the mechanical properties and WHC of Alu‐gel. CONCLUSION Alu improves the mechanical properties and WHC of the heat‐induced surimi gel. Furthermore, Alu is low in calories compared with Suc (4.0 kcal g −1 ) and Sor (3.0 kcal g −1 ). Thus Alu will be an alternative of Suc or Sor for developing surimi‐based products with health benefits. © 2017 Society of Chemical Industry