Surimi Gel Quality Enhanced by κ-Carrageenan/Konjac Glucomannan and Sodium Caseinate-Stabilized Emulsion

Abstract

This study investigated the effects of a combination of κ-carrageenan (CRG), konjac glucomannan (KGM) and a sodium caseinate-stabilized camellia oil emulsion on the quality attributes of surimi. The results demonstrated that adding the emulsion alone enhanced the textural properties but failed to increase the water-holding capacity (WHC) or reduce cooking loss. In contrast, incorporating both polysaccharides with the emulsion reduced cooking loss to 7.3% of that of the control (2.3 ± 1.0% vs. 31.4 ± 1.4%) and increased the WHC to 97.7 ± 1.3%, representing a 47.8% improvement over the control (66.1 ± 1.2%). Furthermore, this ternary composite system yielded substantial enhancements in the textural profile of the gels. These improvements were attributed primarily to the formation of hydrogen bonds between the polysaccharides and surimi proteins, which strengthened intermolecular interactions. Microstructural observations corroborated this mechanism, revealing that the composite system promoted the formation of a denser and more uniform network, which improved the freeze–thaw stability of the surimi. Sensory evaluation indicated that the combined treatment enhanced the flavor profile and acceptability of surimi gels. Thus, KGM and CRG can be combined with sodium caseinate-stabilized camellia oil emulsion to improve the quality of surimi gels. These results offer valuable theoretical guidance for advancing surimi-based foods.