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Experimental findings demonstrate improved gel quality in shrimp surimi, indicating effective industrial production strategies.
The combination of 2% EWP and 0.2% TG significantly enhanced the gel quality of FT-damaged L. vannamei surimi through a synergistic mechanism. EWP acted as a structural modulator via hydrophobic interactions, while TG mediated covalent crosslinking to reinforce the protein network, collectively mitigating FT-induced structural damage. These findings provide valuable insights and practical implications for developing effective strategies to improve the stability and quality of FT-processed shrimp surimi in industrial production.
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Yin et al. (2026) studied this question.
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