ReviewGels (Basel, Switzerland)2025
Surimi and Low-Salt Surimi Gelation: Key Components to Enhance the Physicochemical Properties of Gels.
Review in Gels (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Regulatory mechanism of leucine-amidated pectin on the gel properties of shrimp surimi as a salt substitute.Food chemistry: X · 2026Article
- Effects of Aloe Vera and Guava Leaf Extract on Threadfin Bream Surimi Gel: Physicochemical, Textural and Rheological Properties.Gels (Basel, Switzerland) · 2026Article
- Potential of ultrasonication to produce low-salt surimi from blue mussel (Mytilus edulis) meat.Ultrasonics sonochemistry · 2026Article
- Effects of different marine surimi addition on the gelling properties of freshwater surimi gels: Protein crosslinking and endogenous enzyme interactions.Food chemistry: X · 2026Article
- Effect of Additive Removal on the Physicochemical Properties of Gluten-Free Bread.Foods (Basel, Switzerland) · 2026Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Surimi-based products are nutritionally valuable due to their essential amino acid composition, their content of high-quality proteins with excellent digestibility, and their low fat content. However, to achieve the desired texture, a significant amount of salt (1-3%) must be added, which could compromise their health benefits. This study provides an overview of surimi production, the gelation mechanism of myosin, and the most relevant gelation enhancers that could be used in manufacturing low-salt surimi-based products. Reducing the salt content in surimi-based products presents a significant challenge for the industry, not only from technological and sensory perspectives but also in response to the growing demand of consumers for healthier food options. So, this manuscript highlights several strategies for achieving optimal quality characteristics in relation to functional properties for the surimi products industry. In addition, surimi as a raw material is often misunderstood by consumers, who may question its nutritional value and, consequently, its consumption. Therefore, it is crucial to thoroughly explain the processing of this raw material and emphasize the importance of proper myofibrillar protein gelation to develop high-value surimi-based products.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.