Summary This study investigated the effects of Lentinus squarrosulus crude protein (MCP) at 0- 2% (w/w) on the physicochemical, rheological, microstructural, and antioxidant properties of threadfin bream surimi emulsion sausages. Increasing MCP progressively reduced hardness (up to 29.43%), cohesiveness, and chewiness (p ≤ 0.05), while springiness, cooking loss, and fluid retention remained unaffected. Rheological analysis showed that 0.5–1% MCP enhanced storage modulus (G′) during thermal gelation, indicating a strengthened viscoelastic network. FTIR revealed decreased β-sheet and increased random coil content, suggesting protein structural modifications. CLSM and SEM indicated more homogeneous lipid droplet distribution, a coarser fibrous network, and decreased whiteness with increasing MCP. TPC, DPPH, and FRAP increased significantly (p ≤ 0.05), reaching 0.769 mg GAE/g, 0.049 mg GAE/g, and 0.878 mg Fe2+/g at 2% MCP. Incorporation at 0.5–1% MCP optimally balanced textural quality with in vitro antioxidant potential, supporting further investigation as a functional ingredient in surimi-based products.
Sakamut et al. (Mon,) studied this question.