BACKGROUND Gel properties are important in determining the quality of surimi. In addition to myofibrillar proteins, lipids play an important role in the formation of surimi gel. Phospholipids (PL) are amphoteric lipids that cannot be removed through rinsing. Paradoxically, PL addition increases or decreases gel strength. This research aimed to investigate the effects of specific lipids on the gelation properties of surimi from three different carp. RESULTS The hardness, chewiness, and gel strength of bighead carp (Aristichthys nobilis: BC) surimi were higher, whereas the total lipid content was lower when compared with grass carp (Ctenopharyngodon idellus: GC) and silver carp (Hypophthalmichthys molitrix: SC) surimi. BC surimi had lower levels of phosphatidylethanolamine (PE), phosphatidylinositols (PI), and phosphatidylcholine (PC) and higher contents of phosphatidylserines (PS) and sphingomyelins (SM). The gelation properties of surimi increased with increasing concentrations of SM and PS. Furthermore, increased levels of SFA and decreased levels of PUFA increased gelation properties. Finally, higher hydrophobic interactions and more disulfide bonds were shown to increase gel network structure stability, resulting in improving gel strength in BC surimi. CONCLUSION The textural characteristics and gel strength of surimi were dependent on PL contents, including total lipid levels and the types of fatty acids which may account for previous conflicting reports on PLs effects on gel strength. This study provides insight into how the texture of surimi can be improved and provides a starting point for further research. This article is protected by copyright. All rights reserved.

中文翻译：

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脂质对三大鲤鱼鱼糜凝胶特性的影响

背景凝胶特性对于确定鱼糜的质量很重要。除了肌原纤维蛋白外，脂质在鱼糜凝胶的形成中也起着重要作用。磷脂 (PL) 是无法通过冲洗去除的两性脂质。矛盾的是，添加 PL 会增加或降低凝胶强度。本研究旨在研究特定脂质对三种不同鲤鱼鱼糜凝胶特性的影响。结果鳙鱼（Aristichthys nobilis：BC）鱼糜的硬度、咀嚼性和凝胶强度较高，而总脂质含量低于草鱼（Ctenopharyngodon idellus：GC）和鲢（Hypophthalmichthys molitrix：SC）鱼糜. BC 鱼糜的磷脂酰乙醇胺 (PE)、磷脂酰肌醇 (PI)、和磷脂酰胆碱 (PC) 以及更高含量的磷脂酰丝氨酸 (PS) 和鞘磷脂 (SM)。鱼糜的凝胶特性随着 SM 和 PS 浓度的增加而增加。此外，增加 SFA 水平和降低 PUFA 水平会增加凝胶特性。最后，更高的疏水相互作用和更多的二硫键被证明可以增加凝胶网络结构的稳定性，从而提高 BC 鱼糜的凝胶强度。结论 鱼糜的质地特征和凝胶强度取决于 PL 含量，包括总脂质水平和脂肪酸类型，这可能解释了先前关于 PLs 对凝胶强度影响的相互矛盾的报告。这项研究为如何改善鱼糜的质地提供了见解，并为进一步研究提供了起点。本文受版权保护。版权所有。