Research Progress in Effects of Polyphenols on Gel Properties of Surimi

Abstract:

During the production, storage, and transportation, surimi is susceptible to external factors such as temperature, oxidation, and microorganisms. These factors can lead to the decline of gel properties, thereby affecting surimi quality. Gel properties are affected by various factors, including fish species, rinsing methods, heating methods, and exogenous additives. These properties are critical indicators of surimi quality and major factors influencing consumer purchasing decisions. Polyphenols, compounds with multiple phenolic hydroxyl groups, can interact with proteins and offer advantages such as a wide range of sources and being green and safe. Polyphenols can not only delay protein oxidation and inhibit microbial growth but also enhance the gel properties of surimi, thereby addressing the issues caused by external factors. Therefore, it is essential to understand the mechanism by which polyphenols enhance the gel properties of surimi and review the research progress in this area. The gelation mechanisms of surimi and the interaction mechanisms between polyphenols and proteins were summarized, and the effects of different factors on the gel properties of surimi and the interactions between polyphenols and proteins were discussed. Furthermore, the current applications of polyphenols in improving the gel properties of surimi were reviewed, providing a theoretical basis and reference for expanding the application of polyphenols in the processing of surimi and other aquatic products.