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Outline
To enrich the gel properties and enhance the nutritional profile of unwashed Litopenaeus vannamei surimi, this study integrated broccoli powder (BP) at varying concentrations (0, 2%, 4%, 6%, 8%, 10%) to create surimi gels. The impact of BP incorporation on the physicochemical properties, nutritional composition, and antioxidant activity of the surimi was thoroughly investigated. The results revealed a notable enhancement in the water-holding capacity, hardness, and gel strength of the surimi gels with increasing BP levels, reaching peak values at 10%. These improvements amounted to 54.4%, 149.22%, and 158.14%, respectively, compared to the control group. Sensory evaluation results indicated that the surimi gel with 6% BP achieved the highest overall sensory rating. Furthermore, the integration of BP notably improved short-term frozen storage stability of the surimi gels, as evidenced by a significantly smaller decrease in water-holding capacity and gel strength after frozen storage compared to the control group. Mechanistic analyses unveiled a significant increase in disulfide bond formation within the BP-added gels, a progressively denser microstructure, and a transformation in protein secondary structure from α-helix and random coil conformations to β-structure. Regarding nutritional enhancement, the addition of BP also led to significant increases in dietary fiber, vitamin C, and amino acid content, with a positive correlation observed with BP concentration. In vitro antioxidant assays showed that the scavenging rates for DPPH, ·OH, and ABTS+ radicals peaked at 10% BP addition, showing increases of 83.23%, 36.02%, and 57.2%, respectively, over the control. In summary, incorporating broccoli powder into unwashed Litopenaeus vannamei surimi enhanced the gel properties while achieving a complementary reinforcement of plant and animal nutrients. This study provides a theoretical foundation for the value-added utilization of plant resources and the advancement of nutritionally balanced surimi products.
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| 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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