A comprehensive unraveling of the mystery of reduced-salt surimi gels: From molecular mechanism to future prospects

Abstract

Background

Surimi gels are highly valued by consumers owing to their rich nutrients, distinctive flavor, and easily adjustable gel texture. Typically, 2%–3% salt is added to achieve optimal gel characteristics during surimi processing. However, excessive salt intake poses substantial health risks. Consequently, the urgent need to reduce the salt content in surimi gels is a new trend in the current food industry development.

Scope and approach

This study provides a comprehensive overview of the gelatinization mechanism of myosin. In addition, it explores the principles of salt-reduction techniques for modulating myosin gelation behavior, highlighting their limitations and their prepared quality characteristics of reduced-salt surimi gels. Moreover, the future prospects of reduced-salt surimi gels are discussed in relation to their functional properties.

Key findings and conclusions

The gel formation mechanism of surimi has two critical steps: initial myosin solubilization and heat treatment. However, low-salt conditions restrict myosin solubilization, hindering the formation of high-quality gels. Recently, emerging processing technologies have gained considerable attention for their ability to modify protein interactions, becoming a focal point in salt-reduction research. In addition to their food applications, reduced-salt surimi gels have considerable potential for use in the medical and healthcare sectors. Utilizing three-dimensional (3D) printing technology, special functional reduced-salt surimi gel products can be designed, allowing personalized and precise nutrition delivery. The ultimate goal was to achieve the widespread production of high value–added surimi gel products.