In this study, the effect of L-arginine (L-Arg) on the gel properties of low-salt (NaCl, 0.5 % w/w) Chinese shrimp surimi gel (SSG) was investigated and the mechanism was explored. As the L-Arg concentration was raised from 0 to 0.75 %, the gel strength and hardness of SSG reached the maximum values and remained stable, increasing by 7.63 % and 82.5 %, respectively, and these results were better than those of high-salt (2 % NaCl) control group. Moreover, L-Arg enhanced the apparent viscosity of minced shrimp, decreased the G' of minced shrimp but increased the G' of SSG. With the addition of L-Arg, the protein solubility was significantly elevated to 74.89 %. The binding of L-Arg to Chinese shrimp myosin was mainly dependent on hydrogen bonds. In summary, 0.75 % L-Arg increased protein solubility, hydrogen bonds and disulfide bonds, forming a denser gel network structure for low-salt SSG, thus improving gel properties.
Keywords: Chinese shrimp; Gel properties; L-arginine; Low-salt; Rheological properties.
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