Abstract:Fish gelatin solutions containing one of the 5 common cations (Ca2+, K+, Mg2+, Na+ and Fe3+) at different concentrations (0.01, 0.05, 0.1, 0.5, 1.0 mol/L) were prepared. DHR rheometer and texture analyzer were used to conduct temperature scanning experiments and TPA texture analyses of fish gelatin solutions, and their foaming and emulsifying properties were measured, and the effects of the common cations occurring in foods on the rheological and textural properties along with foaming and emulsifying characteristics of fish gelatins. The results showed that adding K+, Mg2+ or Na+ at a low concentration (0.01~0.05 mol/L) increased the elastic modulus (G') and viscous modulus (G'') of the fish gelatin solutions , thereby increasing their thermal stability. The melting point and freezing point of fish gelatin could be significantly increased by the addition of K+ or Na+ at a low concentrations (0.01~0.05 mol/L). The hardness and chewiness of fish gelatin could be significantly increased by adding K+ or Na+ at a low concentration (0.01~0.05 mol/L). Foamability and foam stability were improved after the addition of K+, Na+ or Fe3+ at a high concentration (0.1~1.0 mol/L); Emulsifiability and emulsion stability could be improved by adding one of the 5 cations at a low concentration (0.01~0.05 mol/L). The results indicated that the properties of fish gelatin could be effectively improved by adding different cations at a certain concentration, with K+ and Na+ at low concentrations being the most effective for modification. The results of this research provide a scientific basis and a theoretical foundation for broadening the application of fish gelatin in the food field.
