Surimi gel quality is crucial for seafood product texture and water retention, yet conventional processing often fails to maximize the potential of underutilized species like Hypomesus olidus. This study investigated the effects of ultrasonic power (100, 200, 400, 800 W) and time (5, 10, 15, and 20 min) on gel properties to establish optimal processing conditions. Results demonstrated that moderate ultrasonic treatment (200 W, 10 min) significantly enhanced gel quality, yielding a dense, uniform network with improved (p < 0.05) functionality: thr water-holding capacity increased by 35.88%, gel strength increased by 143.75%, and textural properties (hardness, cohesiveness, springiness, gumminess, chewiness) improved by 124.02%, 25%, 8.69%, 201.29%, 188.08% while maintaining color stability (1.59% whiteness increase). These improvements were attributed to optimized protein cross-linking and network formation. These findings provide a scientific basis for the ultrasonic processing of Hypomesus solidus surimi, offering practical parameters for industrial applications to enhance product quality efficiently. Future research should explore scaling effects and synergistic processing methods.

The natural fermentation of sausages often results in inconsistent gel texture and flavor stability. This study introduces a compound fermenter group (Weissella hellenica, Lactobacillus sakei, and Pediococcus pentosaceus) to improve the quality of fermented sausages. The aim was to evaluate its flavor-modulating and quality-preserving effects, addressing the research gap in applying these microbial synergies in fermented meats. Sausages inoculated with the compound fermenter group were compared with control group (naturally fermented) over 90-day frozen storage using gas chromatography–mass spectrometry and physicochemical, microbiological, and sensory analyses. The results showed that the compound fermenter group enhanced protein gel network stability (increased hardness and chewiness; reduced moisture loss), enriched the volatile aroma profile, with an 8.7% increase in the variety of flavor compounds and no detected lipid oxidation-derived off-flavor aldehydes (e.g., trans-2-nonenal), and improved oxidative and microbial stability (lower thiobarbituric acid reactive substances and total volatile basic nitrogen values; total viable counts within safety limits), with consistently higher sensory scores. The compound fermenter group effectively coordinates proteolysis, gelation, and flavor metabolism, offering a promising strategy for producing high-quality fermented meat gels with optimized texture and extended shelf life.

The use of a composite cryoprotectant to maintain the quality of freshwater crayfish (Procambarus clarkii) during frozen storage was investigated in this study. Chitosan (CTS) and carrageenan oligosaccharides (CG) are natural hydrogel-forming polysaccharides that serve as moisture barriers. The effects of different concentrations of CTS (0–1.5%), CG (0–1.0%), antifreeze proteins (AFPs, 0–0.25%), and tea polyphenols (TP, 0–0.03%) on crayfish muscle tissue were evaluated by measuring water-holding capacity (WHC), total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS). Based on single-factor experiments, a three-factor, three-level response surface methodology (RSM) was applied with WHC as the response variable. The results showed that a maximum WHC of 71.65 ± 0.46% was obtained under the optimal treatment, comprising 0.81% CG, 0.61% CTS, and 0.17% AFPs. This study provides a theoretical basis for developing composite cryoprotectants and frozen pre-cooled products from freshwater crayfish, as well as a reference for the application of polysaccharide-based hydrogels in aquatic product frozen preservation.