Enhancement of surimi gel-strength from blue round scad (Decapterus maruadsi) and its application in the development of high-toughness Yanpi

The utilization of blue round scad (Decapterus maruadsi), a low-value fish species, is currently limited by the poor gelling functionality of its native proteins. This study developed an integrated processing strategy to enhance the surimi quality and create a high-toughness Yanpi wrapper. An optimi...

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Auteurs principaux:	Junzheng Sun, Yingying Wei, Siyao Zhang, Longxiang Li, Maokun Huang, Baiming Yu, Dasong Huang, Ping Zheng, Qiuqiong Sun, Chengwen Li, Leiwen Xiang, Pufu Lai
Format:	Artigo
Langue:	Inglês
Publié:	Frontiers Media S.A. 2026-04-01
Collection:	Frontiers in Sustainable Food Systems
Sujets:	Decapterus maruadsi fish-based Yanpi wrapper gel strength process optimization surimi
Accès en ligne:	https://www.frontiersin.org/articles/10.3389/fsufs.2026.1757533/full
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