Effects of Spice Treatment Methods on the Flavor Modification and Quality Characteristics of Surimi/Pea Protein Mixed Gels

To develop a flavor-modification strategy for silver carp surimi products, pea protein was used to partially replace surimi protein at a substitution level of 30% (w/w) to prepare surimi/pea protein mixed gels (SPGs). Two spice treatment methods were compared: deodorized SPG prepared by adding spice water during gel preparation (DSPG-A) and deodorized SPG incubated in spice water during the second-stage heating (DSPG-I). The effects of these treatments on odor characteristics, volatile flavor composition, gel quality, and processing energy consumption were investigated. Sensory evaluation showed that DSPG-I was more effective in reducing fishy and beany odors and produced a braised flavor profile dominated by spicy aroma, suggesting its potential for flavor modification. Gas chromatography–ion mobility spectrometry (GC-IMS) further revealed that DSPG-I enriched characteristic spice-derived aroma compounds and showed increased intensities of roasted aroma-related compounds, including 2-furanmethanol acetate, and benzaldehyde. Quality analysis showed that no significant differences in gel strength or water-holding capacity were observed between the two spice-treated groups (DSPG-A and DSPG-I). Notably, DSPG-I significantly increased the surface a* and b* values of the mixed gels (p < 0.05), giving the products a characteristic color similar to that of braised products. A theoretical energy consumption estimation indicated that the comprehensive energy consumption for producing ready-to-eat surimi products using DSPG-I was 79.98 kgce/t, which was lower than that of the conventional process at 100.06 kgce/t, corresponding to theoretical energy-saving rate of approximately 20%. Overall, DSPG-I shows potential for application in the processing of ready-to-eat freshwater surimi products.