Enhancing surimi gel properties in silver carp with innovative ultra-micro crayfish shell powder

This study investigated the preparation and application of ultra-micro crayfish shell powder to enhance the quality of surimi gels. A combination of ball milling and irradiation techniques produced an innovative powder (MID) with reduced particle size and enhanced zeta potential, dispersibility, Ca²⁺ release, and hydrogen bonding energy (p < 0.05), while maintaining its composition. Adding 0.50 % MID to surimi gels resulted in optimal improvements, enhancing gel strength and texture as well as elasticity. MID also increased the water holding capacity (WHC), decreased water mobility, and resulted in a dense and ordered microstructure. Fourier transform infrared spectroscopy indicated improvements were due to increased intermolecular non-covalent bonding interactions. Electronic nose analysis showed MID reduced aromatic compounds and organosulphides, preserving flavor and reducing the fishy taste. Electronic tongue analysis revealed an increase in fresh flavor response. The preparation method significantly enhanced the quality and sensory properties of surimi gels.