Gel properties, physicochemical properties, and sensory attributes of white leg shrimp (Litopenaeus vannamei) surimi gel treated with sodium chloride (NaCl) substitutes

Summary This study investigated the effects of different NaCl substitutes on the gel properties, physicochemical properties, and sensory attributes of shrimp surimi gel to produce high‐quality reduced‐salt shrimp surimi gel. The results showed that CaCl 2 , calcium ascorbate (Vc‐Ca), and L‐arginine (L‐Arg) could significantly improve the gel strength and texture of shrimp surimi gel compared to NaCl. The addition of CaCl 2 , Vc‐Ca, and L‐Arg significantly increased the number of disulphide bonds and the content of β‐sheet structures compared to NaCl. The electrophoretic analysis revealed that CaCl 2 , Vc‐Ca, and L‐Arg had protective effects on the myosin heavy chain during thermal gelation. Additionally, CaCl 2 and L‐Arg promoted the cross‐linking of myofibrillar proteins to form the denser and less porous microstructures, and thus improved the gel properties of shrimp surimi gel. In general, the introduction of L‐Arg as a substitute for NaCl acquired the best gel properties and sensory attributes of shrimp surimi gels, followed by CaCl 2 and Vc‐ Ca .