Ultrasound-Assisted Enhancement of Gel Properties in <i>Hypomesus olidus</i> Surimi
Surimi gel quality is crucial for seafood product texture and water retention, yet conventional processing often fails to maximize the potential of underutilized species like <i>Hypomesus olidus</i>. This study investigated the effects of ultrasonic power (100, 200, 400, 800 W) and time...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/13/2363 |
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| author | Yuan Fu Guochuan Jiang Xing Sun Shuibing Yang Jiahang Yu Xuejun Liu Liyan Wang Shuangjie Zhu |
| author_facet | Yuan Fu Guochuan Jiang Xing Sun Shuibing Yang Jiahang Yu Xuejun Liu Liyan Wang Shuangjie Zhu |
| author_sort | Yuan Fu |
| collection | DOAJ |
| description | Surimi gel quality is crucial for seafood product texture and water retention, yet conventional processing often fails to maximize the potential of underutilized species like <i>Hypomesus olidus</i>. This study investigated the effects of ultrasonic power (100, 200, 400, 800 W) and time (5, 10, 15, and 20 min) on gel properties to establish optimal processing conditions. Results demonstrated that moderate ultrasonic treatment (200 W, 10 min) significantly enhanced gel quality, yielding a dense, uniform network with improved (<i>p</i> < 0.05) functionality: thr water-holding capacity increased by 35.88%, gel strength increased by 143.75%, and textural properties (hardness, cohesiveness, springiness, gumminess, chewiness) improved by 124.02%, 25%, 8.69%, 201.29%, 188.08% while maintaining color stability (1.59% whiteness increase). These improvements were attributed to optimized protein cross-linking and network formation. These findings provide a scientific basis for the ultrasonic processing of <i>Hypomesus solidus</i> surimi, offering practical parameters for industrial applications to enhance product quality efficiently. Future research should explore scaling effects and synergistic processing methods. |
| format | Article |
| id | doaj-art-49309dd7e03a46adb51c41ce464b2ddc |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-49309dd7e03a46adb51c41ce464b2ddc2025-08-20T03:28:37ZengMDPI AGFoods2304-81582025-07-011413236310.3390/foods14132363Ultrasound-Assisted Enhancement of Gel Properties in <i>Hypomesus olidus</i> SurimiYuan Fu0Guochuan Jiang1Xing Sun2Shuibing Yang3Jiahang Yu4Xuejun Liu5Liyan Wang6Shuangjie Zhu7School of Biological Science and Food Engineering, Chuzhou University, No. 1, West Huifeng Road, Chuzhou 239099, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, ChinaSchool of Biological Science and Food Engineering, Chuzhou University, No. 1, West Huifeng Road, Chuzhou 239099, ChinaSchool of Biological Science and Food Engineering, Chuzhou University, No. 1, West Huifeng Road, Chuzhou 239099, ChinaSchool of Biological Science and Food Engineering, Chuzhou University, No. 1, West Huifeng Road, Chuzhou 239099, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, 2888 Xincheng Street, Changchun 130118, ChinaSchool of Biological Science and Food Engineering, Chuzhou University, No. 1, West Huifeng Road, Chuzhou 239099, ChinaSurimi gel quality is crucial for seafood product texture and water retention, yet conventional processing often fails to maximize the potential of underutilized species like <i>Hypomesus olidus</i>. This study investigated the effects of ultrasonic power (100, 200, 400, 800 W) and time (5, 10, 15, and 20 min) on gel properties to establish optimal processing conditions. Results demonstrated that moderate ultrasonic treatment (200 W, 10 min) significantly enhanced gel quality, yielding a dense, uniform network with improved (<i>p</i> < 0.05) functionality: thr water-holding capacity increased by 35.88%, gel strength increased by 143.75%, and textural properties (hardness, cohesiveness, springiness, gumminess, chewiness) improved by 124.02%, 25%, 8.69%, 201.29%, 188.08% while maintaining color stability (1.59% whiteness increase). These improvements were attributed to optimized protein cross-linking and network formation. These findings provide a scientific basis for the ultrasonic processing of <i>Hypomesus solidus</i> surimi, offering practical parameters for industrial applications to enhance product quality efficiently. Future research should explore scaling effects and synergistic processing methods.https://www.mdpi.com/2304-8158/14/13/2363ultrasonic treatment<i>Hypomesus olidus</i>surimi gel |
| spellingShingle | Yuan Fu Guochuan Jiang Xing Sun Shuibing Yang Jiahang Yu Xuejun Liu Liyan Wang Shuangjie Zhu Ultrasound-Assisted Enhancement of Gel Properties in <i>Hypomesus olidus</i> Surimi Foods ultrasonic treatment <i>Hypomesus olidus</i> surimi gel |
| title | Ultrasound-Assisted Enhancement of Gel Properties in <i>Hypomesus olidus</i> Surimi |
| title_full | Ultrasound-Assisted Enhancement of Gel Properties in <i>Hypomesus olidus</i> Surimi |
| title_fullStr | Ultrasound-Assisted Enhancement of Gel Properties in <i>Hypomesus olidus</i> Surimi |
| title_full_unstemmed | Ultrasound-Assisted Enhancement of Gel Properties in <i>Hypomesus olidus</i> Surimi |
| title_short | Ultrasound-Assisted Enhancement of Gel Properties in <i>Hypomesus olidus</i> Surimi |
| title_sort | ultrasound assisted enhancement of gel properties in i hypomesus olidus i surimi |
| topic | ultrasonic treatment <i>Hypomesus olidus</i> surimi gel |
| url | https://www.mdpi.com/2304-8158/14/13/2363 |
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