Effect of Large Yellow Croaker By-Products on Physical Properties and Thermal Gelling Properties Changes in Reconstituted Surimi Gel.

Fen Zhou, Fengchao Wu, Xiaoqing Ren, Jiaxin Guo, Xichang Wang

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Valorization of Pink Salmon (Foods (Basel, Switzerland) · 2026
Article

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Fen ZhouCollege of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300392, China.ORCID 0000-0002-0434-5220

Fengchao WuCollege of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300392, China.

Xiaoqing RenCollege of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300392, China.

Jiaxin GuoCollege of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300392, China.

Xichang WangCollege of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.

Funding

National Key R&D Program of China 2018YFD0901006Tianjin Freshwater Aquaculture Industry Technology System ITTFRS2021000-012

6 · The paper itself

Abstract

To investigate the effects of water-soluble taste substances (WSTSs) on the physical properties and thermal coagulation properties of reconstituted surimi gels, this study used large yellow croaker muscle (FM) and the WSTS from by-product minced meat (MM) (skin, tail, and head meat (HM)). It was observed that these exogenous additions could effectively improve the surimi gel's whiteness, gel strength and umami amino acid content. When these were added, the relaxation times of bound water in FM, MM and HM groups were shorter in the 10% exogenous addition treatment, and the surimi particle size (D10, D50, D90, d4, 3, d2, 3) was smaller. This implies a correlation between the WSTS and the moisture preservation capacity of recombinant surimi gels, whereby WSTS facilitates the cross-linking of protein molecules, leading to the formation of a densely interconnected network architecture. This research can provide theoretical guidance for the processing of surimi gel combined fish flavor substances and freshwater surimi, thereby improving the flavor characteristics of freshwater surimi gel.

Indexed as

large yellow croakerphysical propertiessurimi gelstaste substancesthermal gelling properties

Identifiers

PMID40509477

DOI10.3390/foods14111949

PMCPMC12155417

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