Effects of immersion with electro-activated alkaline water on gel properties, biochemicals and odor characteristics of myofibrillar proteins

This study aimed to investigate the effects of alkaline water electrolysis (AWE) - assisted washing on gelling properties, microstructure, protein conformation, and flavor composition of golden pompano surimi. The experimental results showed that rinsing yield, water holding capacity (WHC), gel strength, and textural properties were effectively improved with AWE for 1 and 3 min. The rheological properties indicated a highly elastic gel with a dense and compact microstructure after soaking in AWE for 1 and 3 min, indicating that short-term alkaline immersion enhances cross-linking between myofibrillar proteins. Additionally, increasing the electrolysis time from 0 to 3 min effectively retained immobilized water due to increased aggregation of neighboring proteins, leading to a higher proportion of α-helix structures. Furthermore, AWE treatment for 3 min markedly reduced undesirable volatile compounds, including 1-butanol, hexanal, and 1-octen-3-ol, enhancing the hardness, chewiness, gumminess, and WHC of surimi. In conclusion, AWE-assisted washing emerges as an effective and reliable approach for upgrading the quality of surimi gel. [Display omitted] •Adjusting electrolysis time effectively improved the gel properties of surimi.•Short-term alkaline immersion retained immobilized water.•Alkaline treatment for 1 and 3 min has a dense and compact microstructure.•Alkaline treatment promoted hydrophobic interactions between proteins.•Alkaline treatment for 3 min reduced negative volatile compounds.