ArticleUltrasonics sonochemistry2026
Potential of ultrasonication to produce low-salt surimi from blue mussel (Mytilus edulis) meat.
Article in Ultrasonics sonochemistry, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Blue mussel (Mytilus edulis) is a promising sustainable alternative protein source due to its high protein content and minimal environmental impact. The application of mussel myofibrillar proteins (MPs) in surimi products is limited due to poor solubility under low-salt conditions. This study investigated the potential of using high-intensity ultrasonication (HIUS) to improve the properties of MP for low-salt surimi from mussel meat. To address this, a factorial experimental design was used to evaluate the combinatory effects of NaCl concentration (1, 2 and 3%), sonication amplitude (20, 55 and 90%), and sonication duration (5, 32.5 and 60 min) on the properties of mussel surimi. The findings indicated that increasing both, sonication amplitude and duration, improved protein solubility remarkably by up to 104% and reduced the mean particle size by up to 73%. Results of SDS-PAGE and SEC-HPLC analyses showed that HIUS cleaved large protein aggregates to protein subunits and smaller peptides. ATR-FTIR demonstrated structural modifications, with an increase in intermolecular beta-sheets and a reduction in intramolecular beta-sheets and random coils. In addition, increased water holding capacity (WHC) by up to 124% was observed at the highest sonication intensity and longest time period, although excessive sonication at high salt level (3%) negatively affected gel properties. Additionally, lower gel viscosity and enhanced gel whiteness were observed after more intense HIUS treatment. Significant interactions were found between salt concentration, sonication amplitude, and time, affecting the structural and functional properties of mussel surimi. Overall, this study systematically demonstrated how ultrasound processing and salt concentration synergistically improve the quality of mussel surimi, offering a novel low-salt formulation approach with potential applications in the seafood and functional food industries.
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