Food and Fermentation Industries >

2026 , Vol. 52 >Issue 9: 256 - 265

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044186

Effects of lychee pericarp polyphenols-egg white complex on gel properties and storage quality of shrimp surimi

  • CHEN Meihua ,
  • LI Jincheng ,
  • LUO Suwen ,
  • LIN Qingyan ,
  • LI Fujian ,
  • LAN Weibing ,
  • DONG Qingliang ,
  • NIU Gaigai ,
  • QIN Mei
Expand
  • (Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, Guangxi Zhuang Autonomous Region Engineering Research Center of Marine Food Nutrition and Processing Technology Innovation, College of Food Engineering, Beibu Gulf University, Qinzhou 535011, China)

Received date: 2025-08-26

  Revised date: 2025-09-05

  Online published: 2026-06-03

Fold

Abstract

While low-salt unwashed shrimp surimi gel products align with healthy dietary and sustainable development trends, their application is limited by weakened gel properties and storage deterioration.To address this technical challenge, this study formulated lychee pericarp polyphenols (LPP) at 0.25%, 0.50%, 0.75%, and 1.00% with 10% egg white (EW) into a lychee pericarp polyphenols-egg white complex (LPP-EW), which was incorporated into unwashed shrimp surimi for gel preparation.These were compared against a blank group (EW only) and a positive control group (EW + 0.01% BHT (butylated hydroxytoluene) + 0.3% STPP (sodium tripolyphosphate)).Gel properties (yield, gel strength, cooking loss, texture profile, color and sensory quality) and storage quality indicators (color, pH, thiobarbituric acid value, total viable count, and total volatile base nitrogen value) were analyzed.The results indicated that LPP-EW with LPP addition ≤0.75% significantly improved the gel properties and storage stability of low-salt unwashed shrimp surimi, outperforming the positive control.The 0.50% LPP-EW group demonstrated optimal effects:compared to the positive control, its gel yield (97.61%), gel strength (1 396.00 g·cm), springiness (0.945), chewiness (1 716.50 g), and comprehensive sensory score (8.25) increased by 1.79%, 39.60%, 2.72%, 8.03%, and 13.09%, respectively, while cooking loss (4.94%) decreased by 38.63%.After 9 days of storage, its thiobarbituric acid value, total viable count, and total volatile base nitrogen value decreased by 14.24%, 5.18%, and 13.87%, respectively, with a total color difference (ΔE) of 1.48 relative to day 0 (below the visual perception threshold).This study provides an innovative strategy for developing aquatic surimi products with superior gel properties, extended storage stability, and clean-label attributes, while enabling value-added utilization of lychee pericarp.

Key words： low-salt unwashed shrimp surimi; lychee pericarp polyphenols; egg white; gel properties; storage quality

Cite this article

CHEN Meihua , LI Jincheng , LUO Suwen , LIN Qingyan , LI Fujian , LAN Weibing , DONG Qingliang , NIU Gaigai , QIN Mei . Effects of lychee pericarp polyphenols-egg white complex on gel properties and storage quality of shrimp surimi[J]. Food and Fermentation Industries, 2026 , 52(9) : 256 -265 . DOI: 10.13995/j.cnki.11-1802/ts.044186

References

[1] YANG R Z, JUMA N S, ZHAO Y D, et al.Factors influencing surimi gelling properties and natural additive-based gel fortification strategies:A review[J].Comprehensive Reviews in Food Science and Food Safety, 2025, 24(1):e70067.
[2] ZHAO X Y, MEI T, CUI B.Effect and mechanism of different exogenous biomolecules on the thermal-induced gel properties of surimi:A review[J].Journal of Food Science, 2024, 89(12):10266-10282.
[3] MAN H, SUN P Z, LIN J X, et al.Based on hydrogen and disulfide-mediated bonds, L-lysine and L-arginine enhanced the gel properties of low-salt mixed shrimp surimi (Antarctic krill and Pacific white shrimp)[J].Food Chemistry, 2024, 445:138735.
[4] 励建荣, 王忠强, 仪淑敏, 等.天然抗氧化剂对鱼糜及鱼糜制品抗氧化能力及品质影响的研究进展[J].食品科学, 2021, 42(21):1-7.
LI J R, WANG Z Q, YI S M, et al.Progress in research on the effect of natural antioxidants on the antioxidant capacity and quality of surimi and surimi products[J].Food Science, 2021, 42(21):1-7.
[5] YI S M, LIU X, HUO Y, et al.Unrinsed Nemipterus virgatus surimi provides more nutrients than rinsed surimi and helps recover immunosuppressed mice treated with cyclophosphamide[J].Journal of the Science of Food and Agriculture, 2023, 103(9):4458-4469.
[6] CHEN N, GAO P, JIANG Q X, et al.Effects of deheading and rinsing pretreatment on the quality of white leg shrimp (Litopenaeus vannamei) surimi based on endogenous proteases[J].Food Research International, 2022, 160:111678.
[7] ZHOU X X, CHEN T, LIN H H, et al.Physicochemical properties and microstructure of surimi treated with egg white modified by tea polyphenols[J].Food Hydrocolloids, 2019, 90:82-89.
[8] 孙科, 闫方华, 许晓敏, 等.苹果多酚改性蛋清改善鲅鱼鱼糜的凝胶性质[J].现代食品科技, 2020, 36(10):210-217;164.
SUN K, YAN F H, XU X M, et al.Apple polyphenols-modified egg white improves the gelling properties of Spanish mackerel surimi[J].Modern Food Science and Technology, 2020, 36(10):210-217;164.
[9] 夏南, 向晨曦, 汪雅馨, 等.苹果多酚-蛋清复合物对南湾鳙鱼丸品质及贮藏特性的影响[J].中国调味品, 2024, 49(12):85-91.
XIA N, XIANG C X, WANG Y X, et al.Effects of apple polyphenols-egg white complex on quality and storage characteristics of Nanwan bighead fish balls[J].China Condiment, 2024, 49(12):85-91.
[10] ZHANG L D, LIU Y, WANG Y R, et al.Gelation melioration of clam Meretrix meretrix surimi based on the interactions with different plant/animal proteins[J].Food Chemistry, 2025, 467:142269.
[11] HUANG J C, LI Z Y, LIU Y, et al.Enhancing the gelation properties by synergistic interplay between eel myofibrillar protein and egg white protein[J].International Journal of Biological Macromolecules, 2025, 306(Pt 4):141598.
[12] ŠIMAT V, SKROZA D, ČAGALJ M, et al.Effect of plant extracts on quality characteristics and shelf-life of cold-marinated shrimp (Parapenaeus longirostris, Lucas, 1846) under refrigerated storage[J].Food Bioscience, 2023, 53:102673.
[13] 管勤昊, 汤丽华, 张亮亮, 等.多酚类化合物结构对其与蛋白相互作用影响研究进展[J].食品研究与开发, 2023, 44(23):182-190.
GUAN Q H, TANG L H, ZHANG L L, et al.Structure-activity relationships of polyphenols interacting with proteins[J].Food Research and Development, 2023, 44(23):182-190.
[14] 杨慧, 曲也直, 高雅然, 等.植物多酚-蛋白质复合物生物活性及应用研究进展[J].食品科学, 2022, 43(3):258-266.
YANG H, QU Y Z, GAO Y R, et al.Recent advances in understanding the biological activities and applications of polyphenol-protein complexes[J].Food Science, 2022, 43(3):258-266.
[15] YANG Z M, ZHANG L, WU Y H, et al.Evaluation of chemical constituents of litchi pericarp extracts and its antioxidant activity in mice[J].Foods, 2022, 11(23):3837.
[16] 胡桂兵, 杨胜男, 齐文娥.2025年全国荔枝生产形势分析与管理建议[J].中国热带农业, 2025(2):8-16.
HU G B, YANG S N, QI W E.Analysis of China’s litchi production in 2025 and management recommendations[J].China Tropical Agriculture, 2025(2):8-16.
[17] 罗舒文, 侯杼利, 梁容榕, 等.荔枝皮综合利用的研究进展[J].食品研究与开发, 2023, 44(22):205-211.
LUO S W, HOU Z L, LIANG R R, et al.Research progress in the comprehensive utilization of litchi peels[J].Food Research and Development, 2023, 44(22):205-211.
[18] CANO-GÓMEZ C I, ALONSO-CASTRO A J, CARRANZA-ALVAREZ C, et al.Advancements in Litchi chinensis peel processing:A scientific review of drying, extraction, and isolation of its bioactive compounds[J].Foods, 2024, 13(10):1461.
[19] CHUKWUMA C I, IZU G O, CHUKWUMA M S, et al.A review on the medicinal potential, toxicology, and phytochemistry of litchi fruit peel and seed[J].Journal of Food Biochemistry, 2021, 45(12):e13997.
[20] GENG L J, LIANG J, WANG D, et al.Gel properties of chicken-Squilla low-fat mince gel with inulin:Physicochemical properties, microstructure, intermolecular interactions, and formation mechanism[J].Food Chemistry:X, 2025, 27:102347.
[21] 王梦宇, 马兴胜, 张智铭, 等.温度和加热方式对未漂洗鱼糜凝胶特性和风味的影响[J].中国食品学报, 2025, 25(2):304-316.
WANG M Y, MA X S, ZHANG Z M, et al.Effects of temperature and heating method on gel and flavor characteristics of unwashed surimi[J].Journal of Chinese Institute of Food Science and Technology, 2025, 25(2):304-316.
[22] FABER I, POUVREAU L, JAN VAN DER GOOT A, et al.Modulating commercial pea protein gel properties through the addition of phenolic compounds[J].Food Hydrocolloids, 2024, 154:110123.
[23] ZHU K, YAN W, DAI Z Y, et al.Astaxanthin extract from shrimp (Trachypenaeus curvirostris) by-products improves quality of ready-to-cook shrimp surimi products during frozen storage at -18 ℃[J].Foods, 2022, 11(14):2122.
[24] SHI H B, ZHANG M X, LIU X C, et al.Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan:Insight into the edible traits, gel properties and anti-freezing ability[J].Food Hydrocolloids, 2024, 153:109971.
[25] NIU F G, LI X, LIN C Y, et al.The mechanism of egg white protein to enhance the thermal gel properties of giant squid (Dosidicus gigas) surimi[J].Food Chemistry, 2025, 469:142601.
[26] AN Y Q, XIONG S B, QIAN Y P, et al.In vivo and in vitro aroma release in surimi gel with different cross-linking degrees by proton transfer reaction-mass spectrometry[J].Food Chemistry, 2022, 373:131502.
[27] WEEL K G C, BOELRIJK A E M, ALTING A C, et al.Flavor release and perception of flavored whey protein gels: perception is determined by texture rather than by release[J].Journal of Agricultural and Food Chemistry, 2002, 50(18):5149-5155.
[28] 安玥琦, 张学振, 尤娟, 等.滋味物质在不同交联度鱼糜凝胶中的释放动力学分析[J].农业工程学报, 2022, 38(11):335-343.
AN Y Q, ZHANG X Z, YOU J, et al.Analysis of the release kinetics of taste substances in surimi gels with different cross-linking degrees[J].Transactions of the Chinese Society of Agricultural Engineering, 2022, 38(11):335-343.
[29] FAN X W, SONG J Y, SONG Y, et al.The new insight into the impact of hemocyanin on quality deterioration of Pacific white shrimp during refrigerated storage[J].Food Chemistry, 2025, 478:143628.
[30] WANG X X, MA X Y, ZHANG Y T, et al.Mechanisms underlying astaxanthin alterations during on-site processing of Antarctic krill (Euphausia superba)[J].Journal of Food Composition and Analysis, 2025, 141:107339.
[31] XIAO X C, HUANG J Y, CHEN Y L, et al.Collagenases from hepatopancreas and muscle of Litopenaeus vannamei:Purification, characterization and comparison of their behaviors in collagen degradation[J].Food Chemistry, 2025, 475:143282.
[32] 严金红. 低温等离子体对南美白对虾胰蛋白酶及其品质的影响研究[D].舟山:浙江海洋大学, 2019.
YAN J H.Effect of low temperature plasma on trypsin and quality of Penaeus vannamei[D].Zhoushan:Zhejiang Ocean University, 2019.
[33] 赵钜阳, 孙昕萌, 李越, 等.儿茶素对虾滑贮藏和食用品质的影响[J].食品与生物技术学报, 2023, 42(5):35-42.
ZHAO J Y, SUN X M, LI Y, et al.Effects of catechins on storage and edible quality of shrimp paste[J].Journal of Food Science and Biotechnology, 2023, 42(5):35-42.
[34] HAN Z, CHEN Z L, XU X D, et al.Extending the freshness of tilapia surimi with pulsed electric field modified pea protein isolate-EGCG complex[J].Food Hydrocolloids, 2024, 151:109826.
[35] 刘祉妤, 张翔宇, 姜淙允, 等.不同天然抗氧化剂乳液对冷藏鱼丸贮藏品质变化的影响分析[J].现代食品科技, 2023, 39(10):151-159.
LIU Z Y, ZHANG X Y, JIANG C Y, et al.Effects of different natural antioxidant emulsions on the storage quality of refrigerated fish balls[J].Modern Food Science and Technology, 2023, 39(10):151-159.
[36] 田方, 陈文宇初, 管维良, 等.多酚对鱼糜凝胶特性影响的研究进展[J].食品与生物技术学报, 2025, 44(2):1-11.
TIAN F, CHEN W, GUAN W L, et al.Research progress in effects of polyphenols on gel properties of surimi[J].Journal of Food Science and Biotechnology, 2025, 44(2):1-11.
[37] HE M X, ZHANG Y J, LUO W W, et al.Litopenaeus vannamei treated with (L)-lysine/(L)-arginine helped to delay the physicochemical quality deterioration and the flavor contribution attenuation in different preparation processes[J].Food Chemistry, 2025, 486:144630.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.