Epigallocatechin gallate (EGCG) with concentrations of 0–0.03% was added to manufacture surimi gels, respectively, while effects on gel quality and storage properties indicators during freeze-thaw (F-T) cycles were investigated. The results implied that the gel quality and storage properties of surimi gels added without EGCG were seriously destroyed during F-T cycles. The addition of EGCG could inhibit the decline of texture and gel strength. Moreover, EGCG has effect on inhibiting the microbial growth and the formation of off-odor compounds such as total volatile basic nitrogen (TVB-N) and malondialdehyde (MDA). Low-field nuclear magnetic resonance (LF-NMR) and water-holding capacity (WHC) results showed that immobilized water migrated to free water with the extension of F-T cycles. The scanning electron microscope (SEM) observed denser protein networks and smaller holes from the surimi gels added with EGCG. However, excessive (0.03%) EGCG showed the loose network structure and moisture loss. Overall, EGCG in 0.01–0.02% addition was good for resisting damage of surimi gels during F-T cycles.

This study investigates the changes of the physicochemical characteristics and flavor of fermented Suanyu (Chinese fermented fish) during fermentation with Lactiplantibacillus plantarum (L. plantarum) and Saccharomyces cerevisiae (S. cerevisiae). The related indicators, including pH, water activity (Aw), volatile base nitrogen (TVB-N), thiobarbituric acid (TBA), free amino acids (FAAs), microbial community, and volatile compounds were determined. L. plantarum fermentation samples (LP) and natural fermentation samples (NF) were used as controls. The pH and Aw of three groups of Suanyu samples decreased continuously through the entire fermentation process. Meanwhile, the TVB-N of three groups of samples increased gradually, while TBA first increased and then decreased. Notably, the pH, Aw, TVB-N, and TBA of MF group samples (inoculated L. plantarum and S. cerevisiae) were significantly lower than the NF group samples. In addition, both TVB-N and TBA of the MF group samples were lower than those of the LP group samples during fermentation, suggesting that combined fermentation could inhibit the growth of undesirable microorganisms more effectively. Lactobacillus were the main bacterial genus of the three group fermented samples during fermentation, and combined fermentation could promote the growth of Lactobacillus more significantly. In addition, the highest content of umami (145.16 mg/100 g), sweet amino acids (405.75 mg/100 g), and volatile compounds (especially alcohols and esters) were found in MF group samples, followed by the NF and LP group samples, indicating that combined fermentation could give Suanyu a better flavor quality. This study may provide a theoretical basis for the industrial production of fermented fish products and the improvement of fermentation technology.

The growing global population and increasing pressure on conventional food systems have intensified the search for sustainable and nutrient-rich protein sources. Blue foods derived from marine and freshwater organisms offer significant nutritional advantages and lower environmental footprints compared with many terrestrial animal proteins. However, challenges related to resource sustainability, processing, preservation, and product traceability limit their full potential. This review provides a broad overview of emerging technologies shaping the future of blue food systems, covering innovative production strategies, advanced processing techniques, and omics-based analytical approaches. Key developments in cellular aquaculture and cellular mariculture are discussed as promising alternatives to traditional fisheries and aquaculture, enabling the production of blue food through controlled cell cultivation. Additionally, alternative protein platforms including plant-based, fermentation-derived, and cultivated blue food analogues are assessed for their potential to enhance sustainability and diversify aquatic protein sources. Advanced structuring technologies such as extrusion, electrospinning, wet spinning, and 3D printing are highlighted for their roles in developing blue food analogues with improved texture and sensory attributes. Furthermore, non-thermal preservation techniques, including cold plasma (CP), high-pressure processing (HPP), pulsed electric fields (PEFs), and ultraviolet-based treatments, are reviewed for their effectiveness in improving microbial safety and extending shelf life while maintaining nutritional quality. The integration of omics technologies (proteomics, metabolomics, and lipidomics) provides deeper molecular insights into product quality, authenticity, and traceability within blue food supply chains. Collectively, these interdisciplinary advancements demonstrate strong potential to transform blue food production into a more resilient, sustainable, and technology-driven sector. Future progress will depend on overcoming challenges related to scalability, regulatory frameworks, and consumer acceptance to enable the successful commercialization of next-generation blue food products.

To investigate the effects of Lactiplantibacillus plantarum (LP) and Saccharomyces cerevisiae (SC) inoculation on quality of Suanyu, the related chemical parameters such as moisture content, protein degradation index, tricarboxylic acid (TCA) cycle soluble peptides, SDS-PAGE, free amino acids, volatile flavor compounds, and sensory characteristics were analyzed. Natural fermentation (NF), LP fermentation, and SC fermentation were used as control groups. The results indicated that Suanyu samples inoculated with LP and SC (MF) exhibited a significant reduction in moisture content, while simultaneously accelerating the degradation of myofibrils and myosin. This was confirmed by the fading or disappearance of corresponding bands in SDS-PAGE, as well as the appearance of high-molecular-weight protein aggregates. Furthermore, the content of TCA-soluble peptides and free amino acids in the MF group also increased significantly after fermentation, particularly umami amino acids (20.56%) and sweet amino acids (34.14%). With regard to volatile compounds, the addition of SC made a significant contribution to the formation of alcohols and esters. Sensory evaluation confirmed that the MF group exhibited superior performance in terms of flavor, aroma, and overall sensory characteristics. Overall, the combination of LP and SC better promotes protein hydrolysis and the formation of flavor compounds in Suanyu. This study provides a theoretical basis for optimizing starter cultures and promoting the industrial production of high-quality fermented fish products.