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Improving the Freeze-thaw Quality of Frozen Surimi Gel Based on the Dual Network Strategy
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Xinyu SHI1, 2, 3, Yingying WANG1, 2, 3, Shulai LIU1, 2, 3, Yuting DING1, 2, 3, 4, Xuxia ZHOU1, 2, 3, Shichen ZHU1, 2, 3, *
Science and Technology of Food Industry | 2026, 47(6) : 88 - 95
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Science and Technology of Food Industry | 2026, 47(6): 88-95
• Research and Investigation •
Improving the Freeze-thaw Quality of Frozen Surimi Gel Based on the Dual Network Strategy
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Xinyu SHI1, 2, 3, Yingying WANG1, 2, 3, Shulai LIU1, 2, 3, Yuting DING1, 2, 3, 4, Xuxia ZHOU1, 2, 3, Shichen ZHU1, 2, 3, *
Affiliations
  • 1College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
  • 2Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China
  • 3National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
  • 4Food Science Research Institute of Zhangzhou, Zhangzhou 363000, China
Published: 2026-03-15 doi: 10.13386/j.issn1002-0306.2025030397
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Given to the quality deterioration, nutrients loss and the reduction of processing characteristics of frozen surimi gels, the present study was conducted to prepare surimi gels with a dual-network microstructure based on the TGase-induced covalent cross-linking of MP and the non-covalent interaction of curdlan with myofibrillar proteins. Additionally, the freeze-thaw stability of the dual-network surimi gels was further investigated in terms of gel strength, WHC, rheological properties, and ice crystal morphology. The results suggested that the gel strength and WHC of the TG/C dual-network surimi gels (0.4% TGase and 1% curdlan) showed the smallest decreases of 24.38% and 9.29% after five freeze-thaw cycles, respectively, compared with control group. In addition, the TG/C dual-network surimi gels showed a small size and uniformly distribution of the ice crystals. Differential calorimetric analysis indicated that the TG/C dual-network surimi gels had the lowest freezable water content and gel eutectic point, which demonstrated that the microstructure ice suppression strategy based on the dual-network structure modulation could slow down the ice crystal growth-induced deterioration of the gel quality, and enhance the freeze-thawing stability of the gel. The results of this study can provide theoretical references for the development and design of high-quality surimi gels with stable freeze-thaw quality.

surimi gel  /  dual network  /  freeze-thaw stability  /  cryoprotection  /  gel strength
史欣昱, 王莹莹, 刘书来, 丁玉庭, 周绪霞, 朱士臣. 基于双网络策略改善冷冻鱼糜凝胶冻融品质. 食品工业科技, 2026 , 47 (6) : 88 -95 . DOI: 10.13386/j.issn1002-0306.2025030397
Xinyu SHI, Yingying WANG, Shulai LIU, Yuting DING, Xuxia ZHOU, Shichen ZHU. Improving the Freeze-thaw Quality of Frozen Surimi Gel Based on the Dual Network Strategy[J]. Science and Technology of Food Industry, 2026 , 47 (6) : 88 -95 . DOI: 10.13386/j.issn1002-0306.2025030397
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Year 2026 volume 47 Issue 6
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Article Info
doi: 10.13386/j.issn1002-0306.2025030397
  • Receive Date：2025-04-01
  • Online Date：2026-10-24
  • Published：2026-03-15
Article Data
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History
  • Received：2025-04-01
Affiliations
    1College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
    2Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China
    3National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
    4Food Science Research Institute of Zhangzhou, Zhangzhou 363000, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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