Psyllium husk powder and saltiness in low-salt surimi gel
What it found
In lab tests, adding psyllium husk powder to low-salt surimi gel made it stronger, reduced cooking loss and sped up sodium release, bringing saltiness close to that of high-salt gel.
What they found
Gel strength
Adding psyllium husk powder raised gel strength from 11.35 to 13.88 N.
Cooking loss
Cooking loss dropped from 6.33% to 2.27% with the powder added.
Saltiness perception
Gel with 1.5% psyllium husk powder released sodium 30% faster than low-salt gel, and tasted as salty as high-salt gel on an electronic tongue.
Protein structure
The powder shifted protein coils into flat sheets and strengthened bonds between molecules, making the gel network more connected and even.
Water movement
The tighter gel network let trapped water move more freely inside the low-salt gel.
What the authors conclude
“These findings present a promising approach to improving the texture and saltiness perception of surimi gel products while reducing salt content.”
Also in their conclusions
- They say these findings offer a promising way to improve the texture and saltiness of surimi gel products while using less salt.
How it was done
Cutting salt intake helps prevent and manage high blood pressure and heart and blood vessel diseases. Low-salt surimi products often taste less salty and have a weaker texture.
The researchers added psyllium husk powder to surimi and measured the gel's structure, strength, cooking loss, water movement and saltiness. Saltiness was measured with an electronic tongue.
What it can’t tell you
- We summarised it from the abstract only.
- This was a lab study on surimi gel, not a taste test in people.
- It cannot show whether eating these gels would lower salt intake or affect health.
Who paid
- Authors work at
- Fujian Agriculture and Forestry University, China; China-Ireland International Cooperation Centre for Food Material Science and Structural Design, China; Teagasc Food Research Centre, Ireland
The paper
- Title
- Enhanced Gelation Properties and Saltiness Perception of Low-Salt Surimi Gel with Psyllium Husk Powder
- Type
- Study
- Summarised from
- Abstract only
- Cite
- Zhang P, Zheng M, Hou G, et al (2024). Enhanced Gelation Properties and Saltiness Perception of Low-Salt Surimi Gel with Psyllium Husk Powder. Journal of agricultural and food chemistry. doi:10.1021/acs.jafc.4c09113PubMed 39630961DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error