Investigation of the Influence of Alaskan Pollock Surimi on the Gel Quality, Protein Structure and Flavor Property of Shrimp (Solenocera crassicornis) Surimi Gel and its Mechanism

In this study, the effects and mechanism of the addition of Alaskan pollock surimi on shrimp (Solenocera crassicornis) surimi gel were explored from the aspects of gel quality, protein structure and flavor property. The ratios of pollock surimi to shrimp meat were set as 0:1 (P0S1), 1:9 (P1S9), 2:8 (P2S8), 3:7 (P3S7), 4:6 (P4S6) and 5:5 (P5S5). The results showed that the addition of pollock surimi significantly improved the gel strength and water holding capacity of the shrimp surimi gel. In addition, from the results of protein conformation, chemical interactions, three-dimensional network structure and protein pattern, the high beta-sheet/ alpha-helix ratio, strong intermolecular interaction and high level of protein network cross-linking were the main reasons for pollock surimi to improve the gel properties of shrimp surimi gel. However, the addition of pollock surimi had a negative impact on the color and flavor of shrimp surimi gel. Among all samples, P3S7 improved the gel properties while retaining the unique color and smell of shrimp surimi gel as much as possible, which could be a feasible and promising method to improve the gel quality of shrimp surimi products.