Gelation properties of silver carp surimi as affected by comminution time and habitat temperature

This study investigated the effects of habitat temperature and comminution time on the biochemical and gelation properties of silver carp surimi. Surimi from warmer habitats (Zhanjiang, Nanning) exhibited higher myosin thermal stability than that from cooler regions (Wuhan, Jinzhou). Thermal stability dictated the rate of protein unfolding during comminution. Cooler-habitat surimi peaked in Ca²⁺-ATPase activity, hydrophobicity, and gel strength at 6-9 min, whereas warmer-habitat surimi required 15 min. Prolonged comminution led to protein aggregation and structural conversion from α-helix to β-sheet, weakening gel networks. Hydrophobic interactions were identified as the dominant force in gel formation. Results demonstrate that habitat temperature determines protein thermal stability, which in turn governs optimal comminution time and final gel quality. For practical application, comminution time should be tailored to the habitat temperature of the raw material: 12-15 min for silver carp from warm habitats and 6-9 min for those from cold habitats, thereby maximizing gel strength and water holding capacity in surimi production.