Surimi gel is a food product traditionally manufactured from marine species; it has functional features including a specific texture and a high protein concentration. The objective of this study was to evaluate and compare the effect of the ultrasound extraction protein method and different stabilizers on the water-holding capacity (WHC), texture, and microstructure of surimi from panga and tilapia to potentially increase the value of these species. For this purpose, WHC was determined and texture profile analysis, scanning electron microscopy, and texture image analysis were carried out. The results showed that the ultrasound method and the sodium citrate can be used to obtain surimi gels from panga and tilapia with optimal textural properties such as the hardness and chewiness. Moreover, image analysis is recommended as a quantitative and non-invasive technique to evaluate the microstructure and texture image properties of surimis prepared using different processing methods and stabilizers.

The use of technological tools, in the food industry, has allowed a quick and reliable identification and measurement of the sensory characteristics of food matrices is of great importance, since they emulate the functioning of the five senses (smell, taste, sight, touch, and hearing). Therefore, industry and academia have been conducting research focused on developing and using these instruments which is evidenced in various studies that have been reported in the scientific literature. In this review, several of these technological tools are documented, such as the e-nose, e-tongue, colorimeter, artificial vision systems, and instruments that allow texture measurement (texture analyzer, electromyography, others). These allow us to carry out processes of analysis, review, and evaluation of food to determine essential characteristics such as quality, composition, maturity, authenticity, and origin. The determination of these characteristics allows the standardization of food matrices, achieving the improvement of existing foods and encouraging the development of new products that satisfy the sensory experiences of the consumer, driving growth in the food sector. However, the tools discussed have some limitations such as acquisition cost, calibration and maintenance cost, and in some cases, they are designed to work with a specific food matrix.

Lionfish is an invasive and predatory species with low local consumption due to a lack of culinary knowledge of its preparation. A new way to prepare lionfish was proposed to increase variety and provide added value. The aim of this study was to evaluate the effect of high power ultrasound application on the textural properties measured by the texture profile analysis, sensory attributes, and shape preference of surimi patties (rounded and square) made from lionfish. Patties were prepared using lionfish surimi processed with ultrasound (37 kHz; 150 W), sodium citrate (0.3%), sucrose (1%), and salt (2%). Ultrasound exposure increased the hardness of the patties by 35.1%, decreased cohesiveness by 89.7%, and decreased the chewiness by 49.1%. Results show that high power ultrasound showed potential as an environmentally friendly technology to create surimi as a base for patties with sensory and textural appropriateness, increasing the potential culinary applications of lionfish.