{
  "abstract": "To develop a flavor-modification strategy for silver carp surimi products, pea protein was used to partially replace surimi protein at a substitution level of 30% (w/w) to prepare surimi/pea protein mixed gels (SPGs). Two spice treatment methods were compared: deodorized SPG prepared by adding spice water during gel preparation (DSPG-A) and deodorized SPG incubated in spice water during the second-stage heating (DSPG-I). The effects of these treatments on odor characteristics, volatile flavor composition, gel quality, and processing energy consumption were investigated. Sensory evaluation showed that DSPG-I was more effective in reducing fishy and beany odors and produced a braised flavor profile dominated by spicy aroma, suggesting its potential for flavor modification. Gas chromatography-ion mobility spectrometry (GC-IMS) further revealed that DSPG-I enriched characteristic spice-derived aroma compounds and showed increased intensities of roasted aroma-related compounds, including 2-furanmethanol acetate, and benzaldehyde. Quality analysis showed that no significant differences in gel strength or water-holding capacity were observed between the two spice-treated groups (DSPG-A and DSPG-I). Notably, DSPG-I significantly increased the surface a* and b* values of the mixed gels (p < 0.05), giving the products a characteristic color similar to that of braised products. A theoretical energy consumption estimation indicated that the comprehensive energy consumption for producing ready-to-eat surimi products using DSPG-I was 79.98 kgce/t, which was lower than that of the conventional process at 100.06 kgce/t, corresponding to theoretical energy-saving rate of approximately 20%. Overall, DSPG-I shows potential for application in the processing of ready-to-eat freshwater surimi products.",
  "abstract_shown": true,
  "affiliations": [
    "School of Bioengineering, Huainan Normal University, Huainan 232038, China.",
    "School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.",
    "School of Chemical and Materials Engineering, Huainan Normal University, Huainan 232038, China."
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 8,
  "authors": [
    {
      "affs": [
        0,
        1
      ],
      "name": "Tao Ye",
      "orcid": "0000-0003-3013-2250"
    },
    {
      "affs": [
        0,
        1
      ],
      "name": "Leman Bu"
    },
    {
      "affs": [
        2
      ],
      "name": "Yuchao Zhang"
    },
    {
      "affs": [
        0,
        1
      ],
      "name": "Mengying Ren"
    },
    {
      "affs": [
        0,
        1
      ],
      "name": "Hongtao Zhu"
    },
    {
      "affs": [
        0
      ],
      "name": "Zhina Chen",
      "orcid": "0000-0002-1930-3322"
    },
    {
      "affs": [
        1
      ],
      "name": "Lin Lin"
    },
    {
      "affs": [
        1
      ],
      "name": "Jianfeng Lu",
      "orcid": "0000-0002-5887-9455"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/9g00smw0kfqzk.bib",
  "cited_by": 0,
  "doi": "10.3390/foods15193407",
  "fulltext_url": "https://europepmc.org/articles/PMC13664118",
  "id": "9g00smw0kfqzk",
  "issns": [
    "2304-8158"
  ],
  "landing_url": "https://europepmc.org/article/MED/42883512",
  "language": "eng",
  "licence": "CC-BY",
  "licence_label": "CC BY",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "openalex",
      "1103|Meat and Animal Product Quality"
    ]
  ],
  "openalex": "W7214243938",
  "pdf_url": "https://europepmc.org/articles/PMC13664118?pdf=render",
  "pmcid": "PMC13664118",
  "pmid": "42883512",
  "published": "2026-09-24",
  "publisher": null,
  "ris": "https://research.draconitic.com/paper/9g00smw0kfqzk.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:19:16Z",
      "native_id": "MED:42883512",
      "source": "europepmc",
      "url": "https://europepmc.org/article/MED/42883512"
    }
  ],
  "subjects": [
    {
      "field": "biology",
      "origin": "openalex:1103|Meat and Animal Product Quality",
      "subfield": "zoology-behaviour"
    }
  ],
  "title": "Effects of Spice Treatment Methods on the Flavor Modification and Quality Characteristics of Surimi/Pea Protein Mixed Gels.",
  "title_text": "Effects of Spice Treatment Methods on the Flavor Modification and Quality Characteristics of Surimi/Pea Protein Mixed Gels.",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:19:16Z",
  "url": "https://research.draconitic.com/paper/9g00smw0kfqzk",
  "venue": "Foods (Basel, Switzerland)",
  "versions": []
}