Combined effects of high‐pressure processing and polysaccharides on the characteristics and microstructure of low‐salt threadfin bream surimi gel

Summary Improving the characteristics of low‐salt protein products also enhanced gelation. The combined effects of high‐pressure processing (HPP) at 200 MPa for 10 min and polysaccharides (tamarind kernel powder; TKP and tapioca starch; TS) on low‐salt threadfin bream surimi (0.5% by surimi weight) were investigated on physicochemical properties (gel strength, expressible water, whiteness, and sulfhydryl group content) and protein structure [Fourier Transform Infrared Spectroscopy (FTIR), Scanning Electron Microscopy (SEM), and Confocal Laser Scanning Microscopy (CLSM)]. Higher gel strength and whiteness were observed in low‐salt surimi gel with HPP. Gels with polysaccharides and HPP also had lower expressible water values. Secondary structural alterations from α‐helix to β‐sheet were induced by the addition of polysaccharides and HPP. Low‐salt surimi gel with polysaccharides and HPP displayed a more compact network microstructure with small voids leading to higher gel strength.