Impact of Monascus purpureus fermentation on the gel properties of Alaska Pollock surimi: Dysphagia-oriented foods.

This work investigated the effects of Monascus purpureus fermentation on the physicochemical/structural characteristics of Alaska pollock surimi gels for potential applicability in dysphagia diets. Results indicated that Monascus purpureus fermentation softened the gel, decreasing hardness, storage modulus (G'), and loss modulus (G"). Mechanistically, this was primarily attributed to Monascus purpureus proteases hydrolyzing myofibrillar proteins and disrupting the protein cross-linking network. Concurrently, it increased immobilized water and water holding capacity. Analysis of protein conformation revealed that fermentation promoted the transformation of α-helix/β-sheet to β-turn/random coil and altered the protein spatial structure, significantly reducing hydrophobic interactions and disulfide bonds, thereby weakening protein cross-linking, with more pronounced effects in the later stages. Microstructural observations confirmed that Monascus purpureus-fermented gels developed a looser, more porous network. International Dysphagia Dietary Standardization Initiative (IDDSI) assessments indicated that it conformed to Level 6 diets. These findings provided a novel strategy for developing dysphagia-friendly foods for elders.