Synergistic Enhancement of Gel Properties in Unwashed Silver Carp Surimi by Hydroxypropyl Starch, Gallic Acid, and Xylitol

ABSTRACT

While cost‐effective and time‐saving in production, unwashed surimi often exhibits inferior gel properties compared to its washed counterpart, thereby limiting its application in high‐quality seafood products. To address this challenge, we systematically investigated the effects of hydroxypropyl starch (HPS, 2%), xylitol (6%), gallic acid (GA, 0.15%), and their ternary compound system (TC: 1.71% HPS + 0.14% GA + 6.57% xylitol) on the gel properties of unwashed silver carp surimi. A systematic analysis was conducted to elucidate the structure–property relationships. Microstructure analysis revealed that TC facilitated the creation of a tightly packed, uniform 3D network, in contrast to the porous and heterogeneous microstructure of the unwashed sample. Low‐field nuclear magnetic resonance (LF‐NMR) and dynamic rheological tests demonstrated that all additives improved water distribution (reduced T ₂ relaxation time) and increased the storage modulus ( G ′), with TC achieving the highest G ′ value and optimal water‐holding capacity (WHC). Texture profile analysis (TPA) further indicated that TC significantly enhanced gel strength, hardness, and springiness compared to the individual additives (HPS, xylitol, or GA) ( p  < 0.05). Although all treatments slightly reduced whiteness, TC exhibited the least color alteration. The superior performance of TC is attributed to synergistic interactions among HPS, xylitol, and GA, involving hydrogen bonding and hydrophobic effects that collectively stabilized the gel matrix. These findings provide important theoretical guidance for enhancing the attributes of unwashed products derived from surimi.