Journal of Marine Biology

Surimi, as a rich source of myofibrillar proteins, plays a pivotal role in the production of value-added protein products. However, these proteins undergo structural and functional alterations during frozen storage, which can diminish surimi quality. To address this challenge, the incorporation of cryoprotectants has been proposed as an effective strategy to stabilize myofibrillar proteins and preserve the functional and structural attributes of surimi. Studies have shown that compounds such as sucrose, sorbitol, polydextrose, lactitol, maltodextrin, Litesse, sodium lactate, trehalose, and phosphates can substantially contribute to maintaining surimi quality by reducing viscosity, improving moisture retention, decreasing protein denaturation, and enhancing protein stability during freezing. By preventing aggregation and degradation of myofibrillar proteins, these additives improve functional properties including gel-forming ability, water-holding capacity, and gel strength, ultimately leading to higher-quality end products. This study provides a comprehensive evaluation of the role of cryoprotectants in mitigating physical, chemical, and structural changes in surimi and analyzes their effects on the quality of surimi-derived gels. In addition, factors influencing gel stability and quality such as fish species, surimi chemical composition, storage conditions, and the type of cryoprotectant are discussed. The findings not only offer a clearer understanding of the mechanisms through which cryoprotectants exert their effects, but also help identify practical approaches for optimizing production processes. These results may enhance the quality and shelf life of surimi products and, moreover, contribute to the economic improvement and global competitiveness of the seafood processing industry.