Home Journals Articles Updates About
CN
image
收藏切换
Improving the Freeze-thaw Quality of Frozen Surimi Gel Based on the Dual Network Strategy
收藏切换
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
Less
收藏切换
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
Full
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
Outline
收藏切换

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
Appendix
Less
Year 2026 volume 47 Issue 6
123
57
Cite this Article
BibTeX
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
Affiliations
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
References
Share
https://castjournals.cast.org.cn/joweb/spgykj/EN/10.13386/j.issn1002-0306.2025030397
Share to
QR

Scan QR to access full text

Cite this article
BibTeX
Citations
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
关闭全屏
  • BibTeX
  • EndNote
  • RefWorks
  • TxT
Links
Articles
Latest Articles
Most Read
Collections
Updates
Events
News
Multimedia
About
About Us
Contact
No. 86 Xueyuan South Road, Haidian District, Beijing
100081
010-62662699(Operation and Technical Support)
qkjq@cast.org.cn

Copyright © 2025 China Association for Science and Technology. All rights reserved. For all open access content, the relevant licensing terms apply.
Sponsored by the Office of the Leading Group for Cybersecurity and Informatization of CAST, and supported by Science and Technology Review Publishing House