Enhancing grass carp surimi gel mechanical properties via a high-pressure-assisted double-network strategy.

Developing high-quality surimi gel is essential for advancing protein-based food materials. In this study, we propose a double-network gel strategy combining high-pressure processing (HPP) with curdlan to synergistically improve surimi gel mechanical properties. The pressure treatment at 300 MPa significantly increased gel strength, water-holding capacity (WHC), and energy dissipation density (3.82 kJ/m3) compared to controls, while curdlan addition further enhanced these properties via hydrogen bonding and microstructural densification. Results from X-ray diffraction (XRD) and Raman spectroscopy indicate that the high-pressure treatment at 300 MPa promoted the formation of β-sheets in the surimi gel and formed a uniform network. These findings highlight the potential of curdlan incorporation combined with high-pressure co-processing as an effective strategy for optimizing the structural and functional properties of surimi gels.