Search Results (72)

Freshwater surimi typically exhibits poor gel-forming capability and is prone to gel deterioration, limiting its applications in food products. This study successfully prepared silver carp surimi gels with improved gel strength and water-holding capacity (WHC) using carboxymethyl konjac glucomannan (CKGM) as a functional modifier. Furthermore, the regulatory mechanism of CKGM with different degrees of substitution (DS) on the gel properties of silver carp surimi was systematically investigated. Results demonstrated that DS significantly influenced gel strength, WHC, and microstructure. CKGM (DS = 0.21%) substantially enhanced the gel strength and WHC through strengthened hydrophobic interactions and hydrogen-bond networks. However, CKGM with a higher DS (0.41%) induced a steric hindrance effect, decreasing elastic modulus and WHC and resulting in a more porous gel network. Raman spectroscopy analysis revealed that CKGM facilitated the conformational transition of myofibrillar proteins from α-helix to β-sheet, thereby improving the density of the gel network. The study provides theoretical foundations and technical guidance for the quality improvement of surimi products. Full article

This study investigated the gel performance of Spanish mackerel surimi gels (SMSGs) modified by three anionic polysaccharides: κ-carrageenan (KC), ι-carrageenan (IC), and gellan gum (GG). By incorporating polysaccharides, SMSGs showed a 24.9–103.4% improvement in gel and textural properties, in which KC and IC had more improvement effects than GG. Moreover, polysaccharides led to a 10.7–13.1% increment in WHC, a shortened water migration from 61.34 to 52.43–55.93 ms in T₂₂, and enhanced thermal stability of SMSGs. The content of α-helix in SMSGs reduced markedly accompanied by a concurrent enhancement of β-sheet and β-turn by adding polysaccharides, where β-sheet and β-turn are positively correlated with hardness being favorable for gelling. The microstructure of SMSGs/polysaccharides showed a homogeneous network mainly due to hydrophobic interactions and disulfide bonds in SMSG-based gels. This study will demonstrate the effectiveness of KC, IC, and GG in improving the texture and functionality as well as expanding the application of surimi products. Full article

Surimi products are popular due to their high protein and low fat content. However, traditional processing methods rely on high concentrations of salt (2–3%) to maintain texture and stability, contributing to excessive sodium intake. As global health trends advance, developing green and low-salt technologies while maintaining product quality has become a research focus. Alkaline amino acids regulate protein conformation and intermolecular interactions through charge shielding, hydrogen bond topology, metal chelation, and hydration to compensate for the defects of solubility, gelation, and emulsification stability in the low-salt system. This article systematically reviews the mechanisms and applications of alkaline amino acids in reducing salt and maintaining quality in surimi. Research indicates that alkaline amino acids regulate the conformational changes of myofibrillar proteins through electrostatic shielding, hydrogen bond topology construction, and metal chelation, significantly improving gel strength, water retention, and emulsion stability in low-salt systems, with the results comparable to those in high-salt systems. Future research should optimize addition strategies using computational simulations technologies and establish a quality and safety evaluation system to promote industrial application. This review provides a theoretical basis for the green processing and functional enhancement of surimi products, which could have significant academic and industrial value. Full article

In this study, curdlan was investigated as a substitute for egg-white protein, and the effects of different concentrations (0.2%, 0.4%, 0.6%, 0.8%, and 1.0%) on lipid oxidation and the physicochemical properties of a novel low-salt surimi gel containing transglutaminase (TGase) and lysine were evaluated. The results indicated that adding appropriate curdlan concentrations (0.2%–0.4%, especially 0.4%) significantly inhibited lipid oxidation in the surimi gel, achieving the highest L* and whiteness values. The fracture strength, WHC, hardness, and chewiness of the gel increased by 23.87%, 6.70%, 32.80%, and 13.49%, respectively, compared to the control gel containing egg-white protein (p < 0.05). At 0.4% curdlan, the gel also enhanced the crosslinking within the surimi, improved its resistance to shear stress, significantly increased the G’ value, and shortened the T₂₁, T₂₂, and T₂₃ relaxation times, inhibiting the conversion of immobilized to free water in the gel and promoting a denser three-dimensional network structure. However, excessive curdlan amounts (0.6%–1.0%) led to a notable deterioration in the gel performance, causing a more irregular microstructure, the formation of larger cluster-like aggregates, and a negative effect on color. In conclusion, the combination of 0.4% curdlan with TGase and Lys is effective for preparing low-salt surimi products. Full article

Surimi gel quality is crucial for seafood product texture and water retention, yet conventional processing often fails to maximize the potential of underutilized species like Hypomesus olidus. This study investigated the effects of ultrasonic power (100, 200, 400, 800 W) and time (5, 10, 15, and 20 min) on gel properties to establish optimal processing conditions. Results demonstrated that moderate ultrasonic treatment (200 W, 10 min) significantly enhanced gel quality, yielding a dense, uniform network with improved (p < 0.05) functionality: thr water-holding capacity increased by 35.88%, gel strength increased by 143.75%, and textural properties (hardness, cohesiveness, springiness, gumminess, chewiness) improved by 124.02%, 25%, 8.69%, 201.29%, 188.08% while maintaining color stability (1.59% whiteness increase). These improvements were attributed to optimized protein cross-linking and network formation. These findings provide a scientific basis for the ultrasonic processing of Hypomesus solidus surimi, offering practical parameters for industrial applications to enhance product quality efficiently. Future research should explore scaling effects and synergistic processing methods. Full article

By analyzing interfacial dynamics between soybean oil concentrations and soy protein isolate (SPI), this study established their impact on Pickering emulsion stability. Two optimal soy protein-based emulsions (EM60 with 60% oil phase; EM75 with 75%) were identified as lipid substitutes in silver carp surimi products. The results revealed that uniformly spherical droplets in EM60 enhanced interparticle interactions at emulsion interfaces. Compared to EM75 addition, EM60’s finely dispersed droplets improved gel network compactness in the surimi matrix. This increased water-holding capacity (WHC) by 12.037% and gel strength by 2414.168 g·mm. EM75 addition significantly enhanced gel whiteness by 0.8483 units (p < 0.05). It also demonstrated superior physical filling effects in sol state, reinforcing structural rigidity. As unsaturated lipids, soybean oil substitution for saturated fats (e.g., lard) contributes positively to human health. Pre-emulsified soybean oil yielded stronger structural rigidity in surimi sol than direct oil addition. Post-gelation, significant increases were observed in gel strength (+828.100 g·mm), WHC (+6.093%), and elasticity (+0.07 units). Collectively, SPI-based emulsions offer novel insights for healthy lipid substitution in surimi gels. They elucidate differential impact mechanisms on texture, WHC, whiteness, and microstructure. This provides theoretical guidance for developing premium healthy surimi products. Full article

This study aims to assess the carbon footprint for the organization of frozen processed seafood manufacturing plants and propose sustainable strategies for reducing greenhouse gas emissions. Organizational activity data from 2024 were utilized to evaluate the carbon footprint and develop targeted mitigation measures. The findings indicate that Scope 1 emissions amounted to 12,685 tons of CO₂eq, Scope 2 emissions amounted to 15,403 tons of CO₂eq, and Scope 3 emissions amounted to 31,564 tons of CO₂eq. The total greenhouse gas emissions across all three scopes were 59,652 tons of CO₂eq, with additional greenhouse gas emissions recorded at 34,027 tons of CO₂eq. Mitigation measures were considered for activities contributing to at least 10% of emissions in each scope. In Scope 1, the use of R507 refrigerant in the production cooling system accounted for 9907 tons of CO₂eq, representing 78.10% of emissions. In Scope 2, electricity consumption contributed 15,403 tons of CO₂eq, constituting 100% of emissions. In Scope 3, the procurement of surimi (processed fish meat) was responsible for 20,844 tons of CO₂eq, accounting for 66.04% of emissions. Based on these findings, key mitigation strategies were proposed. For Scope 1, reducing emissions involves preventive maintenance of cooling systems to prevent leaks, replacing corroded pipelines, installing shut-off valves, and switching to alternative refrigerants with no greenhouse gas emissions. For Scope 2, energy-saving initiatives include promoting electricity conservation within the organization, maintaining equipment for optimal efficiency, installing energy-saving devices such as variable speed drives (VSD), upgrading to high-efficiency motors, and utilizing renewable energy sources like solar power. For Scope 3, emissions can be minimized by sourcing raw materials from suppliers with certified carbon footprint labels, prioritizing purchases from producers committed to carbon reduction, and selecting suppliers closer to manufacturing sites to reduce transportation-related emissions. Implementing these strategies will contribute to sustainable greenhouse gas emission reductions. Full article

This study investigated the synergistic effects of ultra-high pressure (UHP) and egg white protein (EWP) on the gel properties of sodium-reduced shrimp surimi. A Box–Behnken design targeting UHP pressure (200–400 MPa), duration (10–20 min), and EWP/myofibrillar protein (MP) ratio (1:9–5:5) was implemented to optimize gel strength, water holding capacity (WHC), and whiteness. Optimal conditions (290 MPa/15 min/EWP:MP = 3:5) yielded the following validated improvements, versus conventional processing: 282.27 g·mm gel strength, 14.90% WHC enhancement, and 16.63% reduced cooking loss. Texture profile analysis demonstrated superior elasticity in composite gels. Magnetic resonance imaging and scanning electron microscopy revealed a denser microstructure with enhanced water-binding capacity, corroborated by the rheological evidence of strengthened viscoelasticity. UHP promotes the partial expansion of MP, exposing hydrophobic groups and sulfhydryl groups, thereby enhancing intermolecular interactions. It also promotes the expansion of EWP, enabling the formation of disulfide bonds between molecules and facilitating the formation of network structures. These findings propose a scalable strategy for developing clean-label salt-reduced aquatic surimi products. Full article

To investigate the effects of water-soluble taste substances (WSTSs) on the physical properties and thermal coagulation properties of reconstituted surimi gels, this study used large yellow croaker muscle (FM) and the WSTS from by-product minced meat (MM) (skin, tail, and head meat (HM)). It was observed that these exogenous additions could effectively improve the surimi gel’s whiteness, gel strength and umami amino acid content. When these were added, the relaxation times of bound water in FM, MM and HM groups were shorter in the 10% exogenous addition treatment, and the surimi particle size (D10, D50, D90, d4, 3, d2, 3) was smaller. This implies a correlation between the WSTS and the moisture preservation capacity of recombinant surimi gels, whereby WSTS facilitates the cross-linking of protein molecules, leading to the formation of a densely interconnected network architecture. This research can provide theoretical guidance for the processing of surimi gel combined fish flavor substances and freshwater surimi, thereby improving the flavor characteristics of freshwater surimi gel. Full article

The effects of pomelo peel-derived dietary fibers (total dietary fiber, cellulose, and microcrystalline cellulose) on in vitro simulated gastrointestinal digestion and fermentation characteristics of silver carp fish balls were systematically investigated. Our findings revealed that pomelo peel dietary fibers significantly enhanced protein digestibility (highest increased by 18.58%), free amino acid content (most elevated by 13.27%), and slow digestion starch content (highest increased by 64.97%) in fish balls, suggesting an improved nutritional quality of fish balls. Moreover, pomelo peel-derived dietary fibers increased the content of short-chain fatty acids in the digestive fish balls at the late stage of fermentation (48 h) and caused changes in gut microbiota with reducing the ratio of Firmicutes to Bacteroidetes (F/B), the abundance of Escherichia-Shigella and Streptococcus, and increasing the levels of probiotics Bacteroides and Phascolarctobacterium. These suggested that pomelo peel-derived dietary fibers could promote the digestive characteristics of fish balls, effectively exerting prebiotic effects by regulating gut microbiota. The results could provide a scientific basis for the enhanced modification of intestinal digestion and fermentation of fish balls with dietary fibers. Full article

Saltwater crocodile (SC; Crocodylus porosus) bone, an underutilized by-product, can be converted into high-value bio-calcium (Biocal), serving as a potential source of calcium and minerals. This study aimed to produce SC bone Biocal as functional gel enhancer for fish bologna development and to increase calcium intake. The resulting bone powder was evaluated for physicochemical, microbiological, and molecular properties. Additionally, the textural, physicochemical, structural, and sensorial properties of the formulated fish bologna incorporating Biocal at varying levels (0–10% w/w) were also evaluated. Biocal, obtained as a fine white powder, had a 16.83% yield. Mineral analysis showed 26.25% calcium and 13.72% phosphorus, with no harmful metals or pathogens detected. X-ray diffraction confirmed hydroxyapatite with 69.92% crystallinity, while calcium bioavailability was measured at 22.30%. Amino acid analysis indicated high levels of glycine, proline, and hydroxyproline, essential for collagen support. The findings confirmed that SC bone Biocal is beneficial and safe for food fortification. Incorporating SC Biocal (2–10% w/w) significantly affected the fish bologna characteristics (p < 0.05). As the Biocal level increased, the gel strength, hardness, and shear force also increased. The addition of 6% (w/w) Biocal significantly improved the textural property, without a detrimental effect on the sensory attributes of the bologna gel (p < 0.05). SDS-PAGE analysis showed TGase-enhanced myosin heavy chain (MHC) cross-linking, particularly in combination with Biocal. Moreover, the enriched Biocal–bologna gel exhibited a finer and denser microstructure. Thus, SC Biocal, particularly at 6% (w/w), can serve as a functional gel enhancer in surimi-based products, without compromising organoleptic quality. Full article

The bay scallop (Argopecten irradians) adductor is an attractive raw material for the production of surimi-like products. The gelling properties of raw materials directly affect the quality of surimi-like products. To assess the potential of processing frozen bay scallop adductors into surimi-like products, the effects of short-term freezing treatment on the endogenous transglutaminase (TGase) activity, myofibrillar protein (MP) structure and gelling properties of bay scallop adductors were investigated during 14 days of frozen storage (−18 °C). The results showed that TGase activity in adductor muscles increased significantly during the first 7 days. After 7–14 days, the carbonyl and sulfhydryl contents of the MPs notably changed (increased then decreased). The β-turn content of the MPs increased, indicating stretching and flexibility. Surface hydrophobicity, fluorescence intensity and sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) analysis demonstrated changes in the tertiary structure of the MPs. Compared with gels from fresh samples, gels from scallop adductors frozen for 1 day presented significantly better texture characteristics (breaking force, gel strength, hardness, springiness, cohesiveness, chewiness) and higher water-holding capacity (p < 0.05). However, these properties significantly decreased on the 7th and 14th days (p < 0.05). Microstructural analysis revealed a more compact gel network from 1-day-frozen adductor muscles. These changes in TGase activity and MP structure are key factors influencing the gelling properties of frozen bay scallop adductors. This study provides new insights for improving gel properties during the frozen storage of bay scallop adductors. Full article

The application of crayfish muscle in surimi products is a potential way to promote their processing and ensure that it is of a high value. In this study, a one-way completely randomized design was used to prepare mixed surimi gels with different proportions of crayfish muscle. The effect of transglutaminase (TGase) on the improvement in the structural properties, water-binding capacity, micromorphology and protein conformation of blended gels was explored using mass spectrometry, centrifugation, scanning electron microscopy, and Fourier transform infrared spectroscopy. The results of thus study were analyzed by one-way ANOVA showed that in the absence of TGase, crayfish muscle made the microstructure of the blended gel looser and rougher, with a reduction in the strength of the gel and a decrease in the water holding capacity. The addition of 0.6% TGase was able to ameliorate this negative effect by promoting the formation of key chemical bonds and changes in protein conformation, which ultimately led to the enhancement of the crayfish–surimi blended gel properties. Practically, this study provides a viable strategy for incorporating crayfish into surimi products, enabling the development of novel, high-quality seafood products with improved texture and moisture retention, thereby enhancing consumer appeal and reducing waste in crayfish processing. Full article

Surimi-based products are nutritionally valuable due to their essential amino acid composition, their content of high-quality proteins with excellent digestibility, and their low fat content. However, to achieve the desired texture, a significant amount of salt (1–3%) must be added, which could compromise their health benefits. This study provides an overview of surimi production, the gelation mechanism of myosin, and the most relevant gelation enhancers that could be used in manufacturing low-salt surimi-based products. Reducing the salt content in surimi-based products presents a significant challenge for the industry, not only from technological and sensory perspectives but also in response to the growing demand of consumers for healthier food options. So, this manuscript highlights several strategies for achieving optimal quality characteristics in relation to functional properties for the surimi products industry. In addition, surimi as a raw material is often misunderstood by consumers, who may question its nutritional value and, consequently, its consumption. Therefore, it is crucial to thoroughly explain the processing of this raw material and emphasize the importance of proper myofibrillar protein gelation to develop high-value surimi-based products. Full article

The antifreeze and antioxidant capacities of tilapia (Oreochromis mossambicus) gelatin hydrolysates were investigated, after glycosylation with saccharides of varying molecular weights, to enhance their functional properties to widen its commercial application in frozen aquatic products. Glycosylation was conducted by mixing gelatin hydrolysates with ribose, glucose, maltose, and dextran (20 kDa) at a 1:1 mass ratio; the glycosylation products had a pH of 10 and were incubated at 80 °C for 1 h. The results showed that the glycosylation degree ranked as: ribose > glucose > maltose > dextran. The mass spectrometry analysis showed that 17, 32, and 5 glycosylation sites were identified for ribose, glucose, and maltose, respectively, suggesting a molecular weight-dependent effect. Spectroscopic analyses, including ultraviolet and infrared spectroscopy, revealed that the gelatin hydrolysate structure was expanded, with chromophores in hydrophilic environments; a blue shift in the amide A and II bands confirmed that the amino group was involved. Fluorescence spectroscopy showed conformational changes with a red shift at 303.4 nm and a reduction in intensity. Antifreeze activity, such as catalase freezing protection and shrimp surimi protein stability, and antioxidant activity, including radical scavenging and metal ion chelation, were significantly improved. Ribose exhibited the strongest effects, followed by maltose and glucose. These results demonstrate the potential of glycosylation to improve gelatin hydrolysates for functional applications. Full article