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Critical Reviews in Food Science and Nutrition Volume 62, 2022 - Issue 30
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Recent developments in maintaining gel properties of surimi products under reduced salt conditions and use of additives

Abdul Razak Montoa School of Food and Biological Engineering, Jiangsu University, Zhenjiang, ChinaView further author information
,
Mengzhe Lia School of Food and Biological Engineering, Jiangsu University, Zhenjiang, ChinaView further author information
,
Xin Wanga School of Food and Biological Engineering, Jiangsu University, Zhenjiang, ChinaView further author information
,
Ganesha Yanuar Arief Wijayaa School of Food and Biological Engineering, Jiangsu University, Zhenjiang, ChinaView further author information
,
Tong Shia School of Food and Biological Engineering, Jiangsu University, Zhenjiang, ChinaView further author information
,
Zhiyu Xionga School of Food and Biological Engineering, Jiangsu University, Zhenjiang, ChinaView further author information
,
Li Yuana School of Food and Biological Engineering, Jiangsu University, Zhenjiang, ChinaView further author information
,
Wengang Jinb Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, ChinaORCID Iconhttps://orcid.org/0000-0002-9838-3905View further author information
ORCID Icon,
Jianrong Lic College of Food Science and Technology, Bohai University, Jinzhou, ChinaCorrespondence[email protected]
View further author information
&
Ruichang Gaoa School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China;b Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-5742-5446View further author information
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Pages 8518-8533 | Published online: 28 May 2021

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Yuemei Zhang, Genpeng Bai, Guofeng Jin, Ying Wang, Jinpeng Wang, Eero Puolanne & Jinxuan Cao. (2024) Role of low molecular additives in the myofibrillar protein gelation: underlying mechanisms and recent applications. Critical Reviews in Food Science and Nutrition 64:11, pages 3604-3622.
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Zhiyu Xiong, Tong Shi, Wengang Jin, Yulong Bao, Abdul Razak Monto, Li Yuan & Ruichang Gao. (2024) Gel performance of surimi induced by various thermal technologies: A review. Critical Reviews in Food Science and Nutrition 64:10, pages 3075-3090.
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Articles from other publishers (30)

Chuanai Cao, Jingming Zhang, Baohua Kong, Fangda Sun, Hongwei Zhang & Qian Liu. (2024) Underlying the mechanisms of incorporation of κ-carrageenan on the formation of low-salt myofibrillar protein gels during heating process: Perspective on the dynamic changes of protein structures and molecular interactions. Food Hydrocolloids 155, pages 110205.
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Fan Xie, Weiqi Zheng, Tingting Fu, Kexin Zhu, Hui Zhang, Zibo Song & Lianzhong Ai. (2024) Cryoprotective effect of tamarind seed polysaccharide on grass carp surimi: characteristics, interactions, and mechanisms. Food Hydrocolloids 153, pages 110022.
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Haibo Shi, Mengxin Zhang, Xiao-Chen Liu, Xianqi Yao, Wei Wang, Jiabao Zheng, Igor Tomasevic & Weizheng Sun. (2024) Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability. Food Hydrocolloids 153, pages 109971.
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Qiaoyan Cui, Laihao Li, Hui Huang, Yanping Yang, Shengjun Chen & Chunsheng Li. (2024) Novel insight into the formation and improvement mechanism of physical property in fermented tilapia sausage by cooperative fermentation of newly isolated lactic acid bacteria based on microbial contribution. Food Research International 187, pages 114456.
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Juncheng Zhu, Yuxin Yang, Shihao Qiao, Hongjie Dai, Hai Chen, Yu Fu, Liang Ma, Hongxia Wang & Yuhao Zhang. (2024) 4D printing of betanin/gelatin/nano-chitin complexes-functionalized surimi via disulfide bonds, and its applicability in dysphagia diets. Food Hydrocolloids 152, pages 109891.
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Yueqi Wang, Huifang Wang, Huan Xiang, Shengjun Chen, Yongqiang Zhao, Laihao Li, Dongxiao Sun-Waterhouse & Yanyan Wu. (2024) Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein “blue foods”: Focusing on the impacts of protein-flavor interactions. Trends in Food Science & Technology 148, pages 104523.
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Tong Shi, Li Yuan, Yunfei Kong, Yulong Bao, Hao Zhang, Chenya Lu, Wengang Jin, Abdul Razak Monto & Ruichang Gao. (2024) Towards higher-quality low salt surimi gels: Significance of the combinatorial effects of chickpea protein with transglutaminase on their micro-structures. LWT 199, pages 116103.
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Lihua Chen, Fang Yang, Qixing Jiang, Pei Gao, Wenshui Xia & Dongxing Yu. (2024) Effect of different starch on masking fishy odor compounds. International Journal of Biological Macromolecules 268, pages 131911.
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Kexin Zhang, Yefan Wang, Xin Fan, Na Li, Zhifeng Tan, Huilin Liu, Xiaoyang Liu, Dayong Zhou & Deyang Li. (2024) Effects of calcium chloride on the gelling and digestive characteristics of myofibrillar protein in Litopenaeus vannamei. Food Chemistry 441, pages 138348.
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Chunsheng Li, Qiaoyan Cui, Laihao Li, Hui Huang, Shengjun Chen, Yongqiang Zhao & Yueqi Wang. (2024) Formation and improvement mechanism of physical property and volatile flavor of fermented tilapia surimi by newly isolated lactic acid bacteria based on two dimensional correlation networks. Food Chemistry 440, pages 138260.
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Muhammad Safeer Abbas, Lizhi Xia, Qiang Li, Yufeng Lu, Songkun Liu, Lin Lin & Jianfeng Lu. (2024) Enhancing the Quality of Low-Salt Silver Carp (Hypophthalmichthys molitrix) Surimi Gel Using Psyllium Husk Powder: An Orthogonal Experimental Approach. Gels 10:4, pages 247.
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Zheng Yang, Kunyu Lu, Yadong Zhao, Xuezhi Shi, Wenhui Mao, Bin Zheng, Yan Xu, Pingping Gao & Rusen Zhou. (2024) Effects of different heat-induced setting methods on the structural stability and properties of 3D-printed surimi gels. LWT 198, pages 115957.
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Gang You, Gaigai Niu, Kean Gao & Xiaoling Liu. (2024) Effects of hsian-tsao polysaccharide on myosin gel structure and its binding capacity to flavor compounds. International Journal of Biological Macromolecules 260, pages 129492.
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Siyuan Fei, Yu Li, Kangjing Liu, Haitao Wang, A.M. Abd El-Aty & Mingqian Tan. (2024) Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers. International Journal of Biological Macromolecules 258, pages 128805.
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Peijun Liang, Simin Chen, Xiang Fang & Jianfeng Wu. (2023) Recent advance in modification strategies and applications of soy protein gel properties. Comprehensive Reviews in Food Science and Food Safety 23:1.
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Mengzhe Li, Xin Wang, Tong Shi, Zhiyu Xiong, Wengang Jin, Yulong Bao, Abdul Razak Monto, Li Yuan & Ruichang Gao. (2024) Mechanism of plasma-activated water promoting the heat-induced aggregation of myofibrillar protein from silver carp (Aristichthys Nobilis). Innovative Food Science & Emerging Technologies 91, pages 103555.
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Xiuping Dong. 2024. Food Texturology: Measurement and Perception of Food Textural Properties. Food Texturology: Measurement and Perception of Food Textural Properties 331 353 .
Ke Li, Lin‐Meng Wang, Hui‐Jian Gao, Man‐Ting Du & Yan‐Hong Bai. (2023) Use of basic amino acids to improve gel properties of PSE‐like chicken meat proteins isolated via ultrasound‐assisted alkaline extraction. Journal of Food Science 88:12, pages 5136-5148.
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Chang Zhang, Lei Chen, Minxin Lu, Chao Ai, Hui Cao, Jianbo Xiao, Saiyi Zhong & Hui Teng. (2023) Effect of cellulose on gel properties of heat-induced low-salt surimi gels: Physicochemical characteristics, water distribution and microstructure. Food Chemistry: X 19, pages 100820.
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Güneş BUYRUK, Mehmet ÇELİK, Aygül KÜÇÜKGÜLMEZ & Ali Eslem KADAK. (2023) The Chemical Composition, Sensory Properties, and Myofibrillar Proteins of Surimi Produced From Tilapia (Oreochromis niloticus) Meat. Marine Science and Technology Bulletin 12:3, pages 402-410.
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Chang Zhang, Minxin Lu, Chao Ai, Hui Cao, Jianbo Xiao, Muhammad Imran, Lei Chen & Hui Teng. (2023) Ultrasonic treatment combined with curdlan improves the gelation properties of low-salt Nemipterus virgatus surimi. International Journal of Biological Macromolecules 248, pages 125899.
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Leila Maghsoudi, Marzieh Moosavi‐Nasab, Elahe Abedi & Shahrzad Maleki. (2023) Investigation of cryoprotectants‐treated surimi protein deterioration during chilled and frozen storage: Functional properties and kinetic modeling. Food Science & Nutrition 11:9, pages 5543-5553.
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Yadong Zhao, Xinyue Piao, Bin Zheng, Pingping Gao, Wenhua Miao, Zhengshun Wen, Xiaojun Zhang, Guangming Mei, Rusen Zhou & Shanggui Deng. (2023) Enhancement of surimi gel properties through the synergetic effect of fucoidan and oligochitosan. Food Hydrocolloids 140, pages 108626.
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Chaoye Wang, Mengjie Ma, Yabo Wei, Yunfeng Zhao, Yongdong Lei & Jian Zhang. (2023) Effects of CaCl2 on 3D Printing Quality of Low-Salt Surimi Gel. Foods 12:11, pages 2152.
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Weiwen Duan, Hui Qiu, Kyi Kyi Htwe, Shuai Wei, Yang Liu, Zefu Wang, Qinxiu Sun, Zongyuan Han, Qiuyu Xia & Shucheng Liu. (2023) Changes in advanced protein structure during dense phase carbon dioxide induced gel formation in golden pompano surimi correlate with gel strength. Frontiers in Sustainable Food Systems 7.
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Xueli He, Honglei Zhao, Yongxia Xu, Shumin Yi, Jianrong Li & Xuepeng Li. (2023) Synergistic effects of oat β-glucan combined with ultrasound treatment on gel properties of silver carp surimi. Ultrasonics Sonochemistry 95, pages 106406.
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Guancheng Lv, Yanjiao Chu, Zhi Chen, Chen Cheng, Ziyuan Zhang, Chunyan Mao, Shanggui Deng, Yuanpei Gao & Ru Jia. (2022) The effect of sodium tartrate and sodium citrate on quality changes of squid ( Dosidicus gigas ) surimi gel . Journal of Texture Studies 54:1, pages 136-145.
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Shichen Zhu, Chuanshuang Wei, Yan Jin, Yuan Feng, Qing Yang, Zhengpeng Wei, Shulai Liu, Shiliang Jia, Yuting Ding & Xuxia Zhou. (2022) The fabrication and characterisation of surimi gel modified by konjac glucomannan with the different hydrolysis degree. International Journal of Food Science & Technology 58:2, pages 766-776.
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Xiaohui Lv, Xi Huang, Bin Ma, Yue Chen, Zahra Batool, Xing Fu & Yongguo Jin. (2022) Modification methods and applications of egg protein gel properties: A review. Comprehensive Reviews in Food Science and Food Safety 21:3, pages 2233-2252.
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Yajun Zhu, Yufeng Lu, Tao Ye, Shaotong Jiang, Lin Lin & Jianfeng Lu. (2021) The Effect of Salt on the Gelling Properties and Protein Phosphorylation of Surimi-Crabmeat Mixed Gels. Gels 8:1, pages 10.
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