Molecular insights into freeze-induced quality deterioration in surimi: Mechanisms and mitigation strategies

Surimi, a concentrated myofibrillar protein product derived from fish muscle, serves as a fundamental raw material in a wide range of processed aquatic foods. Although freezing and frozen storage are essential for ensuring microbial safety and extending shelf life, it inevitably leads to quality deterioration. This review critically examines the molecular mechanisms underlying freeze-induced quality degradation in surimi, emphasizing the roles of ice crystal formation, protein denaturation, and lipid oxidation. Furthermore, recent advances in novel technologies, including liquid nitrogen freezing, ultrasound-assisted immersion freezing, magnetic field assisted freezing, and pressure-shift freezing, are evaluated for their ability to control ice formation and reduce microstructural damage. In addition, various cryoprotective strategies, such as the use of polysaccharides, antifreeze proteins, protein hydrolysates, and natural antioxidants, are systematically discussed in terms of their mechanisms of action and practical applicability. Collectively, these findings provide a basis for sustainable, health-oriented, precision-based strategies to maintain surimi quality.