{
  "abstract": "This study investigated the effects of gelation methods on the physicochemical and gel properties of surimi from marine fish adapted to different thermal environments (Golden threadfin bream, Red sea snapper and Alaska pollock). Myofibrillar protein thermal stability directly correlated with the natural habitats of species, with warm-water fish exhibiting higher heat resistance. Furthermore, endogenous enzymes (cathepsin B and transglutaminase) displayed species-specific thermal activation profiles. Enzyme activity in Alaska pollock peaked at 20–30°C, while tropical and temperate species peaked at higher temperatures. Consequently, optimal gelation conditions diverged significantly. Setting the surimi at 40°C for 1 h maximized gel strength and water holding capacity for Golden threadfin bream and Red sea snapper surimi. Conversely, Alaska pollock achieved superior gelation at 25°C for 2 h. Hydrophobic interactions served as the dominant forces stabilizing the gel networks across all samples. Water status and protein patterns were also highly dependent on gelation conditions and species origin. In general, thermal processing requires adjustment based on the inherent, habitat-determined characteristics of the surimi to ensure the production of high-quality products.",
  "abstract_shown": true,
  "affiliations": [
    "College of Food Science and Engineering, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, HNTOU-UM Marine Biotechnology Joint Research Laboratory, Sanya, 572022, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China",
    "College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China",
    "Department of Food Technology, Faculty of Agro-industry, Prince of Songkla University, 15 Kanchanawanich Road, Hat Yai, 90112, Thailand",
    "College of Food Science and Engineering, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province, HNTOU-UM Marine Biotechnology Joint Research Laboratory, Sanya, 572022, China",
    "College of Animal Science and Technology, Yunnan Agricultural University, Kunming, 650201, China; Corresponding author.",
    "College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China; Corresponding author."
  ],
  "article_type": null,
  "arxiv": null,
  "author_total": 8,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Yudong Wang"
    },
    {
      "affs": [
        1
      ],
      "name": "Zhenyu Wang"
    },
    {
      "affs": [
        2
      ],
      "name": "Soottawat Benjakul"
    },
    {
      "affs": [
        3
      ],
      "name": "Xuanri Shen"
    },
    {
      "affs": [
        1
      ],
      "name": "Juan You"
    },
    {
      "affs": [
        1
      ],
      "name": "Ru Liu"
    },
    {
      "affs": [
        4
      ],
      "name": "Dan Jia"
    },
    {
      "affs": [
        5
      ],
      "name": "Tao Yin"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/03twfcw5avc9d.bib",
  "cited_by": 0,
  "doi": "10.1016/j.jafr.2026.103384",
  "fulltext_url": "http://www.sciencedirect.com/science/article/pii/S2666154326007556",
  "id": "03twfcw5avc9d",
  "issns": [
    "2666-1543"
  ],
  "landing_url": "https://doi.org/10.1016/j.jafr.2026.103384",
  "language": "en",
  "licence": "CC-BY",
  "licence_label": "CC BY",
  "licence_source": "journal",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "lcc",
      "S1-972"
    ],
    [
      "lcc",
      "TX341-641"
    ],
    [
      "openalex",
      "1103|Meat and Animal Product Quality"
    ]
  ],
  "openalex": "W7223227695",
  "pdf_url": null,
  "pmcid": null,
  "pmid": null,
  "published": "2026-10-30",
  "publisher": "Elsevier",
  "ris": "https://research.draconitic.com/paper/03twfcw5avc9d.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T13:44:54Z",
      "native_id": "493071794cf64af7941a6b5528fa7c98",
      "source": "doaj",
      "url": "https://doi.org/10.1016/j.jafr.2026.103384"
    }
  ],
  "subjects": [
    {
      "field": "biology",
      "origin": "openalex:1103|Meat and Animal Product Quality",
      "subfield": "zoology-behaviour"
    }
  ],
  "title": "Effect of gelation methods on the gel properties of surimi from marine fish adapted to different thermal environments",
  "title_text": "Effect of gelation methods on the gel properties of surimi from marine fish adapted to different thermal environments",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T13:44:54Z",
  "url": "https://research.draconitic.com/paper/03twfcw5avc9d",
  "venue": "Journal of Agriculture and Food Research",
  "versions": []
}