Decolorization of Antarctic krill hydrolysate for salt reduction in surimi gel: improvement of taste, gel properties, and flavor profile.

This study developed an efficient decolorization process based on a GA-BP neural network for treating Antarctic krill hydrolysate. It achieved a decolorization rate of 93.31% while effectively preserving functional components such as peptides and amino acids. The decolorized hydrolysate (AKP) was applied as a salt substitute in low-salt surimi. The results demonstrated that AKP significantly altered the amino acid composition, with the level of umami amino acids increasing 5-fold and the content of 5'-GMP surging nearly 15-fold. Electronic tongue and sensory evaluation analysis confirmed that the reduced-salt formulation maintained high saltiness perception, achieving "salt reduction without sacrificing saltiness." Texture and moisture distribution analysis indicated that AKP enhanced gel strength, elasticity, and water-holding capacity of the surimi gel while increasing the proportion of bound water. Furthermore, AKP effectively suppressed the formation of lipid oxidation volatiles while contributing new flavor compounds through the Maillard reaction, thereby comprehensively improving the flavor profile of surimi gel. This study offers a viable pathway for the high-value utilization of Antarctic krill, advancing the development of nutritious, low-sodium surimi products.