Gel Properties and Functionalization of Surimi Proteins
Summary
Surimi proteins, predominantly myofibrillar in nature, form three-dimensional gel networks upon heating or enzymatic setting. Gel strength, elasticity and water-holding capacity (WHC) are governed by protein–protein interactions, including disulfide bonding, hydrophobic associations and hydrogen bonds. Factors such as temperature profile, ionic strength, pH and the presence of cross-linking enzymes can modulate network formation. Functionalisation strategies—ranging from incorporation of polysaccharides, lipids or mineral particles to chemical or enzymatic cross-linking—tailor texture, thermal stability and flavour retention. Recent advances have illuminated how microstructural features influence macroscopic properties, enabling optimisation for global applications in low-fat, high-protein and ready-to-eat seafood products. Understanding these gel properties is central to improving nutritional quality, industrial scalability and consumer acceptability of surimi-based foods.
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Gel Properties and Functionalization of Surimi Proteins publication trend
The graph below shows the total number of articles in gel properties and functionalization of surimi proteins across all publications each year (not limited to Nature Index journals).
Technical terms
Surimi: Refined fish muscle paste largely composed of myofibrillar proteins, used as a base material for gelled seafood products.
Myofibrillar proteins: Muscle proteins, chiefly myosin and actin, responsible for gel network formation and textural characteristics upon heating or enzymatic treatment.
Gel strength: Measure of the force required to deform or fracture a protein gel, reflecting network cohesion and elasticity.
Water-holding capacity (WHC): Ability of a gel to retain water against external forces, influenced by network porosity and protein–water interactions.
Emulsification: Process of dispersing lipid droplets within a protein matrix, often to modify texture, thermal stability and flavour delivery.
References
- Insight into the Effect of Ice Addition on the Gel Properties of Nemipterus virgatus Surimi Gel Combined with Water Migration. Foods (2021).
- Low-Content Pre-Emulsified Safflower Seed Oil Enhances the Quality and Flavor of the Nemipterus Virgatus Surimi Gel. Gels (2022).
- Emulsion Surimi Gel with Tunable Gel Properties and Improved Thermal Stability by Modulating Oil Types and Emulsification Degree. Foods (2022).
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