Effect of gelation methods on the gel properties of surimi from marine fish adapted to different thermal environments
6 affiliations
- 1College 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
- 2College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
- 3Department of Food Technology, Faculty of Agro-industry, Prince of Songkla University, 15 Kanchanawanich Road, Hat Yai, 90112, Thailand
- 4College 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
- 5College of Animal Science and Technology, Yunnan Agricultural University, Kunming, 650201, China; Corresponding author.
- 6College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China; Corresponding author.
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.
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BibTeX
@article{wang2026effect,
title = {{Effect of gelation methods on the gel properties of surimi from marine fish adapted to different thermal environments}},
author = {Yudong Wang and Zhenyu Wang and Soottawat Benjakul and Xuanri Shen and Juan You and Ru Liu and Dan Jia and Tao Yin},
journal = {Journal of Agriculture and Food Research},
year = {2026},
month = oct,
doi = {10.1016/j.jafr.2026.103384},
url = {https://doi.org/10.1016/j.jafr.2026.103384},
note = {CC BY},
}
RIS
TY - JOUR
TI - Effect of gelation methods on the gel properties of surimi from marine fish adapted to different thermal environments
AU - Yudong Wang
AU - Zhenyu Wang
AU - Soottawat Benjakul
AU - Xuanri Shen
AU - Juan You
AU - Ru Liu
AU - Dan Jia
AU - Tao Yin
PY - 2026
DA - 2026/10/30
JO - Journal of Agriculture and Food Research
DO - 10.1016/j.jafr.2026.103384
UR - https://doi.org/10.1016/j.jafr.2026.103384
AB - 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.
SN - 2666-1543
ER -