Food industries are developing new processing technologies, resulting in the emergence of new product categories, including ready-to-eat meals, functional foods and beverages, and plant-based foods, etc. Rapid globalization, changes in lifestyle, consumer awareness, and perception toward food drive further technical advancements. However, consumer perception remains the prime factor for food marketing and technological development. Consumer perception is a trifecta of sensory properties, personal and environmental factors. Sensory and personal factors include consumer age, attitude, health condition, nutrition awareness, and religion which directly influence consumer choice. Whereas environmental factors consist of regional variation in the food process, national economic status, and consumer purchasing power. All these factors affect consumers’ decisions to accept or reject foods. Additionally, consumers are more willing to taste innovative food products that assure the safety and quality of the product.

The effects of ethanolic pineapple peel extract (PPE) powder at various concentrations (0–1.50%, w/w) on the gelling properties of silver carp surimi were investigated. The pineapple peel extract produced with 0–100% ethanol, revealed that 100% ethanol had the highest bioactive properties. Surimi gels with added PPE powder demonstrated improved gel strength (504.13 ± 11.78 g.cm) and breaking force (511.64 ± 11.80 g) up to 1% PPE addition; however, as PPE concentration increased beyond 1%, the gel strength decreased. Similarly, with the addition of 1% PPE powder, more hydrophobic bonds and fewer sulfhydryl groups and free amino groups were seen. However, the gels with PPE powder added showed a slight reduction in the whiteness of the surimi gels. FTIR analysis indicated that the fortification with PPE powder brought about the secondary structure of myofibrillar proteins; peaks shifted to the β-sheet region (PPE gels) from the α-helix region (control). SEM analysis indicated that the gel with 1% PPE powder had a relatively organized, finer and denser gel architecture. Overall results suggested that the addition of PPE powder up to 1% to the surimi gels enhanced the gelling properties as well as the microstructure of the surimi.

This study was conducted to evaluate bio-chemical composition, functional, and rheological properties of croaker fish (Johnius dussumieri), Indian squid (Loligo duvaucelii), and white leg shrimp (Litopenaeus vannamei) in fresh condition. The n-3 fatty acids were slightly higher in croaker fish (14.91 %) compared to that in Indian squid (13.59 %) and white leg shrimp (13.02 %). The solubility and viscosity of croaker fish proteins were significantly (p < 0.05) lower as compared to shrimp and squid proteins, while the emulsion capacity was higher for squid proteins. The histological study of squid muscles revealed a unique and strong arrangement of myofibrils. Dynamic viscoelastic behaviour of fresh meat of croaker fish and white leg shrimp revealed that transition from sol to gel took place between 48°C to 65°C and 39.93°C to 64.30°C, respectively, while in case of Indian squid, gel formation (increase in G’) progressed mainly in two steps: the first step at low temperature range of 5–28.41°C and the second step over 45°C. Along with this, gel breakdown occurred in the range of 28–45°C. Our study suggested that the temperature range for sol to gel transformation differs from species to species considerably and hence, a specific temperature range may be determined to have maximum gelling ability for every fish species used as raw material for gel-based formulations.

The study aimed to evaluate the effects of carrot concentrated protein (CCP) as additive on the functional and textural properties of surimi from striped catfish (Pangasianodon hypophthalmus) during six months of frozen storage (−20°C). The CCP (82.22% crude protein) was used as an additive either a lone or with a synthetic cryoprotectant (sucrose-sorbitol-sodium tri-polyphosphate). Control was made with synthetic cryoprotectant only. Molecular weight of CCP was found to be 36 kDa. After six months, the results revealed that up to 50% of synthetic cryoprotectants could be replaced by CCP during frozen storage of surimi. Biochemical parameters such as protein solubility, Ca²⁺ATPase activity, and gel strength decreased significantly (p < .05) during storage. Treatment T-3 (CCP 0.5% + 50% of synthetic cryoprotectant) maintained quality of protein significantly superior (p < .05) in respect to denaturation and other functional and sensory attributes compared to all the treatments. The microstructure images of surimi confirmed that addition of CCP modified the ice crystal growth during frozen storage. This study suggests that CCP can be a potential additive to protect protein from denaturation along with partial replacement of chemical cryoprotectants.