Surimi Gels Research Articles

Effect of β-sitosterol+γ-oryzanol-based oleogels on protein conformation and gel properties of Nemiperus virgatus surimi.

The impact of β-sitosterol+γ-oryzanol-based oleogels or peanut oil on the protein conformation and gel quality of Nemiperus virgatus surimi was evaluated. A significant reduction in gel strength, texture parameters and water holding capacity (WHC) of surimi was found as oil concentration increased (P < 0.05). However, compared with peanut oil, the gel strength, hydrophobic interaction and disulfide bond content of surimi gel containing oleogels increased by 6.919%, 32.635% and 12.409%, respectively, when the oil concentration was 10 g kg-1. Both oleogels and peanut oil could enhance the whiteness of surimi gel. Oleogels induced the unfolding of surimi proteins, and promoted the conformational shift from α-helix to β-sheet structure. Furthermore, oleogels filled the gaps of protein networks to make the microstructure of surimi gel more compact and uniform, improving the WHC and reducing the cooking loss. γ-Oryzanol+β-sitosterol-based oleogel alleviated the adverse influences of direct addition of peanut oil on the gel and textural properties of surimi products. © 2024 Society of Chemical Industry.

Understanding the role of CaCl2 in salt substitute for low-salt and high-quality surimi products

Salt substitute has been widely used to prepare low-salt foods due to potential health benefits, though the role of CaCl2 in salt substitute and its unique impacts on food quality have been rarely investigated. In this study, comprehensive research has been conducted to elucidate the effects of replacing NaCl with varying concentrations of CaCl2 on the surimi gel characteristics. The introduction of CaCl2 interacted with surimi proteins differently from NaCl, thus leading to difference in protein aggregation behaviors and surimi gel properties. It has been found that a proper proportion of CaCl2 for NaCl substitution could create salt bridges between surimi proteins more effectively, resulting in an ordered, smooth and dense gel network with an increased water holding capacity (WHC) and improved gel strength. Furthermore, TGase activated by Ca2+ boosted the formation of ε-(γ-glutamyl) lysine bonds, which cross-linked surimi proteins to form a firm gel with a better three-dimensional structure. However, replacing NaCl with excessive amount of CaCl2 as divalent salts induced more serious protein aggregation, leading to water loss and gel properties deterioration. More specially, replacing NaCl with CaCl2 at 50% showed the best performance, as evidenced by the most abundant disulfide bonds and hydrophobic interactions, highest hardness and chewiness, and greatest storage modulus. This study provided new insights on developing high-quality surimi gels with significantly reduced salt concentration and improved gel characteristics.

Effects of surimi by-product hydrolysates on processing quality and difference analysis of volatile compounds of silver carp surimi gel

The aim of this study was to investigate the effects of surimi by-product hydrolysates (SBPHs) on the processing quality, gel characteristics, microstructure, and volatile compounds of surimi. The results showed that the addition of SBPHs improved the water holding capacity (95.18% and 94.32%), texture property, and gel characteristic (546.04 g cm) of the surimi gel, reduced the cooking loss (7.15%) and aperture area (34.10%) of the surimi gel (P < 0.05), causing no difference in their whiteness (P > 0.05). The SBPHs reduced the free water and increased the immobilized water of the gel. At the same time, SBPHs made tighter cross-linking of the surimi gel proteins. The results of gas chromatography-ion mobility spectrometry showed that 62 volatile flavor compounds were detected in each group of surimi, and the relative contents of aldehydes, alcohols, and ketones were relatively high. A total of 19 volatile flavor compounds were selected as the potential markers in samples by orthogonal partial least square siscriminant analysis. The additions of SBPHs (0.6% and 1.2%) in this study were much lower than those of commercial cryoprotectant (6%). In conclusion, SBPHs emerges as a potential cryoprotectant for the surimi industry and have promising advantages in enhancing the quality of surimi.

Enhanced gelation of sturgeon frozen surimi via egg white: Exploring the role of endogenous serine protease inhibition

AbstractThe degradation of frozen sturgeon surimi can be attributed to the endogenous serine protease. This study was first to examine the impact of egg whites on the frozen sturgeon surimi's gel properties from the perspective of inhibiting endogenous serine protease. The protease activity of egg whites group (CA + EW group, consisting of 4% egg whites and cryoprotectants) was 45.15% lower than that of cryoprotectants group (CA group, consisting of 3% sucrose, 3% sorbitol, and 0.3% sodium tripolyphosphate) at 12 weeks. From the results of inhibition kinetics, serine protease was inhibited by both anticompetitive and noncompetitive inhibition modes. Molecular docking analysis indicated that egg white achieves this inhibitory effect through ionic interactions and hydrogen bonding with serine protease. However, this inhibitory effect was absent when the freezing period was extended to 24 weeks. Compared with CA group, the CA + EW group exhibited 54.76% and 4.59% increase in gel strength and water‐holding capacity, and 32.42% reduction in cooking loss after 24 weeks of freezing. Egg whites also impeded water migration and enhanced the density and smoothness of the gel microstructure, reducing protein aggregation. These results indicated that egg whites serve a dual function: inhibiting serine protease and filling the gel network within 12 weeks, mitigating protein aggregation and ice crystal formation over 24 weeks. This study elucidated the mechanism underlying the impact of egg white on endogenous serine protease in sturgeon surimi during long‐term freezing, laying a theoretical foundation for the industrialization of sturgeon surimi.

Effect of refrigeration and reheating on the lipid oxidation and volatile compounds in silver carp surimi gels.

As unsaturated and saturated aldehydes, ketones are known to be responsible for off-odors in surimi products, and they are mainly derived from lipid oxidation. Because surimi-based products are rich in unsaturated fatty acids, they are prone to producing off-odors during the refrigeration and reheating processes, which are common treatments for leftovers. The present study investigated the color, lipid oxidation productions, fatty acid profiles and volatile components in surimi gels during refrigeration at 4 °C for 3 days with multiple reheating. The results revealed that the accumulation rate of hydroperoxides was higher in the refrigeration stage, whereas the decomposition rate was higher during reheating in surimi gels. Both refrigeration and reheating treatments promoted conjugated diene values, acid values and carbonyl values. Nevertheless, reheating treatment decreased tohiobarbituric acid reactive substances and whiteness. The contents of unsaturated fatty acids, especially α-linolenic acid, arachidonic acid, eicosapentaenoic acid and docosahexaenoic acid, were reduced, whereas the contents of saturated fatty acids increased during refrigeration and multiple reheating. The unsaturated fatty acids were lost as a result of their oxidative deterioration. The volatile components profile showed that the accumulation of volatile components mainly occurred in the refrigeration stage. Multivariate data analysis was utilized to further clarify whether the off-odors in surimi gels were mainly generated in refrigeration. Refrigeration and reheating both contributed to lipid oxidation and the generation of volatile compounds in surimi gels, but the off-odors were mainly generated during refrigeration. This research provides a novel understanding of the formation of food odors in processing. © 2024 Society of Chemical Industry.

Proteomic analysis revealed the deterioration of surimi gelling capability to fish stress during transportation

Live silver carp with various transportation durations (3 h, 6 h, 12 h and 24 h) was processed into surimi. Proteomics and other technical methods were applied to investigate the changes in protein composition and structure aiming to explore the mechanism through which transportation stress affects gelling capability of surimi. As the transportation time was prolonged from 3 to 24 h, the gel strength of surimi gel decreased by 28.97 %, and the whiteness value decreased significantly (p < 0.05). Moreover, malondialdehyde content in fish serum and surface hydrophobicity of surimi also increased significantly (p < 0.05), suggesting that oxidation induced protein unfolding. Proteomic analysis identified eleven significantly differential proteins in the samples after 24 h of transportation compared to those transported for 3 h. Notably, the expression levels of myosin heavy chain and glutathione peroxidase were significantly down-regulated. Additionally, the PI3K-Akt signaling pathway was activated. Prolonged transportation time resulted in a looser microstructure of surimi gels, increased free water content and uneven water distribution. These results indicated that the altered properties of surimi gel due to transportation stress are primarily related to oxidative stress which leads to oxidative denaturation of proteins and the degradation of myosin.

Comparison of the effect of vegetable oil and oleogels with different unsaturation on gel properties of Nemipterus virgatus surimi

The effect of oleogels prepared using γ-oryzanol, β-sitosterol and vegetable oils with different unsaturation on the gel properties of surimi was compared. The findings from SEM and optical microscopy demonstrated that direct addition of vegetable oils caused loose surimi gel three-dimensional network structure, which negatively impacted the water holding capacity (WHC) and texture properties. However, oleogels increased the hydrophobic interaction and disulfide bond content, facilitated the transition from α-helix to β-sheet, improving the WHC and gel strength of surimi. Among them, the surimi containing oleogels prepared by linseed oil with the highest polyunsaturated fatty acid (PUFA) content had the highest gel strength and WHC, which were 3936.067 g·mm and 66.77 %, respectively. The results of microstructure showed that linseed oil based oleogels were able to fill the gaps of gel network more uniformly with smaller holes. Therefore, oleogels enriched with PUFA were more effective in enhancing the gel properties of surimi.

The influence of pressure-shift freezing based on the supercooling and pressure parameters on the freshwater surimi gel characteristics

In this study, the phase transition curve of grass carp surimi gel in the ice I region was mapped and fitted. Additionally, the average adiabatic compressibility of surimi gel was calculated to be 2.7℃/100 MPa in the range of 0–320 MPa. Building upon this, the study further investigated the impact of pressure-shift freezing (PSF) treatment based on supercooling and pressure coupling on the gel strength, texture profile analysis (TPA), and water-holding capacity of surimi gel. Compared with the low level of supercooling (supercooling value > -15℃) treatment, the PSF treatment with a higher supercooling degree (supercooling value ≤ -15℃) could enhance the strength and water-holding capacity of surimi gel. The morphology and distribution of ice crystals suggested that the diameter and size distribution of ice crystals in the sample were dependent on the combination of pressure level and supercooling. The combination of precise control of supercooling and pressure parameters is beneficial in improving the mechanical properties and water-holding capacity of surimi gel. This is of great value for developing high-quality surimi gel products and also offers a new research thread in the realm of high-pressure freezing.

Integrated GC-MS and proteomics reveal the changes and correlations between flavor compounds and the proteome in surimi gels treated with high-temperature sterilization

The impact of high-temperature sterilization on the flavor of surimi gels were examined, alongside the utilization of tandem mass tag labeled quantitative proteomics to explore the correlations between flavor and proteome profiles. Notable increase was observed in lipid oxidation, protein degradation, and the types and total content of volatile organic compounds (VOC), particularly aldehydes. A total of 67 shared differentially expressed proteins (DEP) were identified, confirming the aggregation and degradation of proteins. Gene Ontology functional analysis revealed that proteins possibly linked to flavor were primarily concentrated in the myosin complex, motor activity, and hydrolase activity categories. The Kyoto Encyclopedia of Genes and Genomes pathway analysis highlighted a focus on the motor protein pathway. Correlation analysis between DEP and key VOC revealed that most DEP exhibited significant correlations with aldehydes and ketones such as octanal, pentanal, and (Z)-4-heptenal, with flavor-associated proteins mainly concentrated in structural, antioxidant, and redox proteins.

Masterly substitution of plant proteins can achieve acceptable sensory and nutritional attributes in meat-reduced surimi gel

Mixing surimi/plant proteins to reduce animal proteins is considered as an effective way to improve the sustainable production of surimi-based products. The effect of partial substitution (10%∼50%, plant proteins/surimi proteins ratio) of surimi proteins by plant proteins (wheat protein, soybean protein, rice protein, and pea protein) on the properties of the composite gels were investigated. The replacement caused the reductions in gel strength and whiteness. There was a slight increase in water holding capacity (WHC) of mixed gels made from soy or pea protein, but decrease in the cereal protein group. E-nose investigations revealed that the reactions to the W5S and W1W sensors caused the scent profiles to shift dramatically as the replacement amount increased. Organoleptic inspection revealed the substitution ratios of wheat protein, soy protein, rice protein, and pea protein to achieve the sensorial rejection were 30%, 40%, 30%, and 40%, respectively. LF-NMR and MRI showed the cereal proteins increased the T22 relaxation time, while the legume proteins caused a reduction. The mixed gels contained all the essential amino acid, and the digestibility in the wheat protein groups was the highest. These results proved an elaborate formulation can achieve balanced sensory and nutritional attributes in surimi gelled foods.

Unveiling the protein-lipid interaction mechanism: How the sturgeon lipids diminish the surimi gel properties

Sturgeon, with 4 times higher lipid content than silver carp (ubiquitously applied for surimi production in China), affects surimi gelling properties. However, how the flesh lipids affect gelling properties remains unclear. This study investigated how flesh lipids impact surimi gelling properties and elucidated the interaction mechanism between lipids and proteins. Results revealed yellow meat contains 7 times higher lipids than white meat. Stronger ionic protein-protein interactions were replaced by weaker hydrophobic forces and hydrogen bonds in protein-lipid interaction. Protein-lipid interaction zones encapsulated lipid particles, changing protein structure from α-helix to β-sheet structure thereby gel structure becomes flexible and disordered, significantly diminishing surimi gel strength. Docking analysis validated fatty acid mainly binding at Ala577, Ile461, Arg231, Phe165, His665, and His663 of myosin. This study first reported the weakened surimi gelling properties from the perspective of free fatty acids and myosin interactions, offering a theoretical basis for sturgeon surimi production.

Ovalbumin/sodium alginate Pickering emulsion: Structural characteristics and its contribution to enhancing the gel properties of Hairtail (Trichiurus haumela) surimi

In this study, ovalbumin (OV) and sodium alginate (SA), two macromolecular complexes, were coagulated into the emulsifier (OV/SA), which stabilized soybean oil by electrostatic interaction, hydrophobic interactions, and hydrogen bonding. The structure of OV/SA and properties of OV/SA Pickering emulsion were investigated. Additionally, the effect of emulsions on the gel and protein properties of hairtail surimi was studied. The results revealed that with the increasing concentration of OV/SA, the particle size and zeta potential value (negative value) of the emulsion initially decreased and then increased, while the rheological properties gradually improved. Compared with the surimi gel directly supplemented with soybean oil, the addition of emulsion enhanced gel strength, whiteness, water holding capacity, and hydrophobic interactions, resulting in a more stable gel network structure. In summary, incorporating emulsion into surimi at the same lipid content not only maintained its gel properties but also improved its color and compensated for lipid loss.

Carboxymethyl chitosan-assisted formation of stable soy protein isolate emulsions and their impact on the properties of squid (Dosidicus gigas) surimi gel

In this study, emulsions co-stabilized by soy protein isolate (SPI) and carboxymethyl chitosan (CMCS) were prepared and the effects of different SPI/CMCS ratios (1:0, 4:1, 2:1, 1:1, 1:2, 1:4) on the emulsification characteristics, rheological properties, and microstructure of the composite emulsions were investigated. Subsequently, the effect of these emulsions on the gel properties of squid (Dosidicus gigas) surimi was evaluated. The results indicated that the particle size, interfacial tension and creaming index decreased with increasing CMCS ratio, while the percentage of interfacial protein adsorption increased. The particle size and interfacial tension reached a minimum value, and the interfacial protein adsorption peaked at the optimal SPI/CMCS ratio (1:2, w/w). Additionally, CMCS altered the secondary structure of the protein when complexed with SPI, resulting in a more ordered internal structure. Upon adding an appropriate amount of CMCS-proportioned composite emulsion to the surimi gel, significant improvements were observed in hardness, gel strength, whiteness, immobilized water and decreased drip loss and free water. However, over-addition of CMCS resulted in the quality deterioration of surimi gel. Single SPI emulsions had minimal effects on the surimi gel, indicating the superiority of composite emulsions. In conclusion, the SPI/CMCS composite emulsions enhanced the gel properties of surimi gel, offering new avenues to enhance the quality of emulsified surimi-based products.

Yeast extracts weakened warmed-over flavor in surimi gels made from silver carp due to the masking effect by high concentrations of pyrazines and esters.

Warmed-over flavor (WOF) is an off-flavor in surimi gels. Yeast extract (YE) could improve the aroma properties of food. However, the effect of YE on the WOF in surimi gels and its mechanism was still unclear. In this study, aroma profiles, the composition of aroma compounds and aroma precursors, concentrations of WOF compounds, and thiobarbituric acid reactive substances (TBARS) of surimi gels with different amounts of YE were investigated by molecular sensory science and chromatographic techniques. Moreover, the effect of pyrazines and esters introduced by YE on WOF was also tested by sensory analysis. The addition of no less than 1% YE to surimi gels significantly weakened WOF. However, YE did not decrease the concentrations of WOF compounds and did not change the fatty acid composition and TBARS in surimi gels. Conversely, the addition of YE significantly increased the contents of free amino acids, N-containing compounds, and esters in surimi gels. The contents of total free amino acids, 2,6-dimethylpyrazine, and ethyl acetate in surimi gels with 2.5% YE were 1.5, 21, and 2.1 times higher than those in the control, respectively. Additionally, the sensory results of the spiked aroma models containing WOF compounds, 2,6-dimethylpyrazine, and esters showed that more than 9.4µg/kg of 2,6-dimethylpyrazine with a baked-potato note and more than 6.1µg/kg of ethyl acetate and 11.2µg/kg of butyl acetate with a fruity note could significantly mask WOF. In conclusion, WOF in surimi gels could be masked by YE due to the high concentrations of pyrazines and esters. Practical Application: Yeast extracts could decrease the warmed-over flavor (WOF) due to the high concentrations of pyrazines (baked-potato note) and esters (fruity note). This finding extends the application of yeast extracts in the food industry. On the other hand, this study presents a reasonable solution for the reduction of WOF in surimi products.

Impact of plant and animal proteins with transglutaminase on the gelation properties of clam Meretrix meretrix surimi

Different sources of proteins have various ways for facilitating the gelation process of surimi matrices, leading to the diverse combined effects with transglutaminase (TG). In this study, the effects of two plant proteins, soy protein isolate (SPI) and pea protein isolate (PPI), and two animal non-muscle proteins, egg white protein (EWP) and whey protein isolate (WPI), with TG addition on the gel properties of clam Meretrix meretrix (MM) surimi gels were investigated, and the mechanisms were explored. In the presence of TG, the exogenous protein addition significantly improved (p < 0.05) the gelation process of the MM surimi. The best improvements were obtained with the combination of EWP, where the gel strength, cooking loss, and water holding capacity were enhanced by 113.08%, 67.89%, and 26.30%, respectively. The addition of SPI showed a relatively weak enhancement compared to EWP incorporation, followed by the addition of PPI and WPI. The results of optical microscopy, differential scanning calorimetry, and chemical forces demonstrated that TG preferentially promoted plant proteins to form self-aggregation in the surimi system, and SPI generated more polymers than PPI. In contrast, the interpenetration of animal proteins and MM myofibrillar proteins was improved by TG. EWP formed a double cross-linking network within the MM protein network, while WPI acted as a binder to promote protein-protein interactions. This research could provide novel insights for developing MM resources and establish a theoretical foundation for the use of composite exogenous protein additives to enhance the gel properties of MM surimi products.

Enrichment of surimi gels with water-in-oil emulsions formulated with virgin coconut oil and quercetin-loaded chitosan nanoparticles

Water-in-oil (W/O) emulsions of virgin coconut oil (VCO) containing quercetin-loaded chitosan nanoparticles were incorporated into Alaska pollock surimi gels to obtain a new product with unique texture and coconut flavour. Loading nanoparticles with quercetin increased particle size and enhanced antioxidant properties without altering the ζ potential. Unloaded and loaded nanoparticles improved the rheological stability and antioxidant properties of the corresponding emulsions (E-NP and E-NPQ, respectively) compared to a control emulsion prepared without nanoparticles (E-C). Both types of nanoparticles decreased the lipid digestibility of the emulsions, particularly reducing the bioaccessibility of lauric acid. Surimi gels containing E-C, E-NP and E-NPQ were characterised in terms of pH, water holding capacity, colour and mechanical properties. The addition of nanoparticle-containing emulsions increased gel strength but decreased both resilience and gumminess. The presence of emulsified VCO provided juiciness and an intense coconut flavour, which were very well-accepted by most panellists.

Mechanistic insights into combined effects of continuous microwave heating and tremella powder addition on physiochemical properties of Nemipterus virgatus surimi gel

The physicochemical properties of Nemipterus virgatus surimi gel were investigated, with tremella powder (TP) at concentrations ranging from 0 to 0.5% (w/w) combined with continuous microwave heating (CMH) using water-bath heating (WBH) as control. Results showed that TP addition (0.1%–0.3%, w/w) could significantly enhance the water holding capacity and reduce whiteness and cooking loss, attributed to the changed lateral relaxation time of water distribution. Notably, at 0.3% TP and 80 °C, the gel strength significantly increased by 96.84%, and the hardness, chewiness, and adhesiveness improved, but the quality of surimi decreased above 0.3% TP. The gel network structure was influenced by protein secondary structure composition, especially for increasing β-sheet in Raman spectra, thus promoting the gel microstructure density and uniform protein distribution. These findings offer insights for enhancing surimi gel quality and broadening tremella application in product processing.

A food for elders with dysphagia: Effect of sodium alginate with different viscosities on the gel properties of antarctic krill composite shrimp surimi

This study investigated the effects of sodium alginate (SA) with different viscosities on the physicochemical properties and structure of composite shrimp surimi gels made from Antarctic krill and Litopenaeus vannamei. Changes in texture, rheology, water status, thermal stability, chemical bonding, zeta potential, and microstructures of the gels were analyzed to explore their feasibility as food products for individuals with dysphagia. The addition of SA addition increased the chewiness, absolute value of zeta potential, WHC, and thermal stability of the composite shrimp surimi gels. Concurrently, it decreased the gel strength and the content of chemical bonds, such as ionic and hydrogen bonds, with these changes being more significant at higher SA viscosities. The water distribution analysis showed that increasing SA viscosity increased the content of immobilized water within the gels and stabilized the water. From the perspective of zeta potential and microstructure, higher SA viscosities significantly increased the absolute value of zeta potential, enhanced the electrostatic repulsion and spatial potential resistance, and resulted in larger microstructural gaps, which improved the moisture-trapping capacity and WHC of the gels. The microstructure was more homogeneous and continuous at an SA viscosity of 800 mPa s. International Dysphagia Dietary Standardization Initiative (IDDIS) testing showed that gels with added SA can be classified into Tier 6 dysphagia diets. These findings provide insights for developing nutritious dysphagia-suitable foods for elders.

Plant oil body as an effective improver for surimi-based 3D printing

Plant oil body (POB) is a natural oil droplet in micron- or submicron-scale covered by a specific shell composed of proteins and phospholipids, it has arisen numerous research interests in food industry due to its excellent emulsifying ability and great safety as natural product. In this study, POB has been exploited as an effective textural enhancer in surimi-based 3D food printing, and the underpinned mechanisms were investigated. First, POB with great rheological and emulsifying properties was prepared from peanuts, which behaved as a high internal phase emulsion. Second, for the first time, POB was introduced into surimi-based inks, which was able to facilitate the rearrangement of myofibrillar proteins through emulsification, thus ensuring fidelity and stability of 3D-printed surimi structures. The best printing performance was achieved at 2 % POB addition without compromising the surimi gel properties. However, excessive POB addition resulted in decreased viscosity, printing failure, and deteriorated gel characteristics. Third, a new mechanism was proposed to elucidate the interaction between POB and surimi proteins. On the one hand, POB physically filled in the gaps between proteins to increase the continuity and integrity of the surimi inks, thus improving the printability. On the other hand, POB with active surface altered the surimi protein molecular structure to boost the formation of hydrophobic interactions and disulfide bonds, leading to improved gel properties. Overall, this study demonstrated that POB was an effective improver for surimi-based 3D printing, providing new insights on developing new application of POB in food industry.

Influence of EGCG (Epigallocatechin Gallate) on Physicochemical-Rheological Properties of Surimi Gel and Mechanism Based on Molecular Docking.

The influence of epigallocatechin gallate (EGCG) on the physicochemical-rheological properties of silver carp surimi gel was investigated. The gel strength, texture, water-holding capacity (WHC), dynamic distribution of water, and rheological properties of surimi gels added with different levels (0, 0.02, 0.04, 0.06, 0.08, and 0.1%) of EGCG were measured. The results showed that with the increase of EGCG content, the gel strength, hardness, WHC, and immobilized water contents of surimi gels showed a trend of first increasing and then decreasing, and EGCG 0.02% and EGCG 0.04% showed better gel performance as compared with the control. EGCG 0.02% had the highest gel strength (406.62 g·cm), hardness (356.67 g), WHC (64.37%), and immobilized water contents (98.958%). The gel performance decreased significantly when the amounts of EGCG were higher than 0.06%. The viscosity, G', and G″ of the rheological properties also showed the same trends. The chemical interaction of surimi gels, secondary structure of myofibrillar protein (MP), and molecular docking results of EGCG and silver carp myosin showed that EGCG mainly affected the structure and aggregation behavior of silver carp myosin through non-covalent interactions such as those of hydrogen bonds, hydrophobic interactions, and electrostatic interactions. The microstructures of EGCG 0.02% and EGCG 0.04% were compact and homogeneous, and had better gel formation ability. The lower concentrations of EGCG formed a large number of chemical interactions such as those of disulfide bonds and hydrophobic interactions inside the surimi gels by proper cross-linking with MP, and also increased the ordered β-sheet structure of MP, which facilitated the formation of the compact three-dimensional network gel.