Effects of different marine surimi addition on the gelling properties of freshwater surimi gels: Protein crosslinking and endogenous enzyme interactions.

Food Chem X · 2026 · PMC13444606 · PMID 42564748

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Relative to the silver carp surimi gel (T22 = 81.24 ms; P23% = 3.46%), blended gels generally exhibited reduced T22 values, while P23% showed an increasing trend and reached the highest level in the hairtail surimi gel (P23% = 5.75%) (Table S1) .

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