Food and Fermentation Industries >

2026 , Vol. 52 >Issue 8: 227 - 237

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043950

Effects of sea red rice powder on physicochemical properties and antioxidant activity of unwashed sea bass (Lateolabrax maculatus) surimi

  • ZENG Zezheng ,
  • XU Mingwei ,
  • CAO Yanghong ,
  • ZHU Lifeng ,
  • YU Hongxiang ,
  • QI Cen ,
  • DAI Ziru ,
  • DONG Qingliang
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  • 1(Food Engineering College, Beibu Gulf University, Qinzhou 535011, China)
    2(Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, Qinzhou 535011, China)

Received date: 2025-07-18

  Revised date: 2025-08-26

  Online published: 2026-05-07

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Abstract

In this study, sea red rice powder (SRRP) was incorporated into unwashed sea bass surimi to enhance its gel properties.The effects of SRRP addition (0%, 2%, 4%, 6%, 8%, 10%) on physicochemical characteristics and antioxidant activity were systematically evaluated.Results demonstrated that SRRP significantly improved surimi quality.Increasing SRRP levels progressively enhanced textural properties, hardness increased from 2 317.67 g to 3 580.33 g, chewiness from 173.03 mJ to 251.97 mJ, and gel strength from 27 297.67 g·mm to 49 025.66 g·mm.Water-holding capacity elevated while cooking loss decreased.Low-field nuclear magnetic resonance analysis confirmed reduced free water content (from 5.23% to 3.46%) with moisture redistribution toward immobilized water.Rheological and Fourier transform infrared spectroscopy analyses revealed continuous increases in storage modulus (G′) and β-sheet content.Antioxidant capacity exhibited significant positive correlation with SRRP dosage, DPPH free radical, ABTS cationic radical, and hydroxyl radical scavenging rates increased from 48.40%, 52.73%, and 61.08% to 73.27%, 76.16%, and 69.73%, respectively.These findings demonstrated that SRRP effectively enhanced both quality attributes and antioxidant potential in unwashed sea bass surimi, providing novel insights for high-value utilization of functional rice resources and development of premium surimi products.

Key words： sea red rice; sea bass surimi; physicochemical properties; antioxidant activity

Cite this article

ZENG Zezheng , XU Mingwei , CAO Yanghong , ZHU Lifeng , YU Hongxiang , QI Cen , DAI Ziru , DONG Qingliang . Effects of sea red rice powder on physicochemical properties and antioxidant activity of unwashed sea bass (Lateolabrax maculatus) surimi[J]. Food and Fermentation Industries, 2026 , 52(8) : 227 -237 . DOI: 10.13995/j.cnki.11-1802/ts.043950

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