Abstract: Gel properties are one of the important determining factors for the quality and sensory properties of surimi products. Surimi product is a typical multi-phase, multi-component food system. The interaction between the main components such as proteins, polysaccharides and lipids is the basis for the formation of surimi and ultimately determines the quality of the products. However, the interaction mechanism between the multiple components in the surimi mixed system and its effect on the quality of surimi products are still unclear. This constrains the processing technology, theoretical innovation and the healthy development of the industry for surimi products. In this study, the effects of exogenous additives such as proteins, polysaccharides, lipids and polyphenols on the thermally induced gelation properties of surimi are reviewed based on the formation mechanism and influencing factors of surimi gels. The purpose is to analyze the interaction between the components in surimi products and their application in surimi production. In this way, we provide theoretical basis and reference for the development of new surimi products and the regulation of gel quality.

Biography: Dr. Xue-peng Li is currently the Professor and Dean of the College of Food Science and Engineering, Bohai University; Director of the Institute of Storage and Processing of Aquatic Products, Institute of Aquatic Products Research, Institute of Aquatic Products of the Food Science Research Institute, Director of Liaoning Agricultural Product Quality Safety Traceability Professional Technology Innovation Center.
His research focuses on the processing and preservation of seafood, the utilization of seafood by-products, surimi and surimi products. The discovery of seafood proteins and peptides is one of his important research objectives, too. More than 80 high quality papers in related field were published, among which 2 papers were selected as highly cited papers in ESI and 2 papers were selected as leading papers in F5000. He also works as the committee member and reviewers of more than 20 journals like Food Science, Food Industry Technology, Future Food Science, Food Chemistry, Journal of Agricultural and Food Chemistry etc.