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Elucidación de las diferencias y mecanismos del gel de diferentes especies de vejiga natatoria de pescado: un estudio

Danxuan Wu¹, Qiong Wu², Zheming Wang²

¹State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China; Dalian Xinghai Bay Laboratory, Dalian 116034, China.

|February 18, 2026

Abstract:

The gelling property of fish maw is a key quality indicator, but varietal differences and mechanisms remain unclear. This study investigated the gel properties and underlying mechanisms of three commercial fish maws: Slate cod croaker fish maw (SFM), Basa fish maw (BFM), and Cod fish maw (CFM). Results showed SFM gel formed a dense and uniform network with the highest hardness (16.70 g) and particle size (104.75 nm), whereas BFM gel exhibited inferior texture, and CFM remained fluid. Correlation analysis revealed that the high imino acid content (20.59 g/100 g) of SFMG facilitated robust hydrogen-bonding networks (lowest Amide A wavenumber: 3403 cm^-1), thereby stabilizing the triple-helix structure. Conversely, CFMG displayed the highest random coil content (13.94%) and insufficient imino acids (15.82 g/100 g), hindering effective molecular assembly. This research offers a scientific foundation for the quality assessment and targeted processing of fish maw products.

Palabras clave:

vejiga natatoria de pescado propiedad del gel gelificación conformación de proteínas propiedad estructural

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