Work

Effect of gelation methods on the gel properties of surimi from marine fish adapted to different thermal environments

Year: 2026

Type: article

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.

Source: Journal of Agriculture and Food Research

DOI: 10.1016/j.jafr.2026.103384