Insight into the digestion mechanism of proteins in silver carp (Hypophthalmichthys molitrix) surimi by different alginates.

This study aimed to evaluate the impact of potassium alginate (PA), propylene glycol alginate (PGA), and calcium alginate (CA) on the gel properties of silver carp (Hypophthalmichthys molitrix) surimi (control group) throughout gastrointestinal digestion. The findings revealed that the protein digestibility of the PA/PGA and CA groups was found to be lower compared to the control group. Among these groups, the CA group had the lowest digestibility rate at 82.

Seaweed Slurry Improved Gel Properties and Enhanced Protein Structure of Silver Carp () Surimi.

In order to improve the gel quality of silver carp () surimi, the texture and rheological properties and microstructure of silver carp surimi gel products were analyzed by adding (), () and () slurries. After adding kelp slurry (KS), the gel strength reached the highest level of 1047.26 ± 85.