Mixture design for formulation optimization of low sodium compounds of surimi gel from grass carp

In order to reduce the amount of salt added into surimi product with advanced quality,calcium salts( calcium chloride,calcium lactate,calcium citrate) and potassium chloride were used to partially substitute of Na Cl in surimi gel from grass carp in this study.Effects of the addition concentration of calcium salts and KCl- based salt substitute on the gel strength and water holding capacity of surimi gel from grass carp were studied via the single factor methodologies,and then the mixture design was carried out to optimize the formula of low sodium compounds salt.The results showed that the optimal formula of low sodium compounds salt was Na Cl of 31.9%,calcium lactate of 40.2%,and KCl of 27.9%. The gel strength and water holding capacity of surimi gel were3813.5 g·cm and 80.8% under the optimized salt substitute,which was consistent with the predicted values. The formulation reduced effectively the content of salt and provided a theoretical basis for the development of low-sodium calcium surimi.