Ultrasound-Assisted Enhancement of Gel Properties in Hypomesus olidus Surimi

Surimi gel quality is crucial for seafood product texture and water retention, yet con- ventional processing often fails to maximize the potential of underutilized species like Hypomesus olidus. This study investigated the effects of ultrasonic power (100, 200, 400, 800 W) and time (5, 10, 15, and 20 min) on gel properties to establish optimal processing conditions. Results demonstrated that moderate ultrasonic treatment (200 W, 10 min) sig- nificantly enhanced gel quality, yielding a dense,...