In this study, the effect of different temperatures (4 °C and 10 °C) on the physicochemical properties of surimi sol was investigated during various storage time (0–7 d). In addition, the water distribution, gel properties and microstructure of gels prepared from treated surimi sol, both with and without shearing, were analyzed. The results showed a continuous increase in the gel strength of surimi sol, indicating a sol-gel transition occurred. Notably, there was a significant decrease (P < 0.05) in protein solubility and the formation of sol network structures, suggesting protein cross-linking and aggregation after cold storage. The analysis of chemical bonds content and gel electrophoresis pointed to the involvement of disulfide bonds and hydrophobic interactions in protein cross-linking. Furthermore, the cold-induced sol-gel transition adversely affected the quality of heat-induced gel, and this deterioration was exacerbated by shearing before cooking. Compared to the unsheared group, shearing before heating resulted in a more pronounced texture and cooking loss in the sheared group, with the heat-induced gel exhibiting a more disordered and rougher surface. These findings shed light on the importance of controlling the cold storage process and shearing treatment to maintain the desired quality of heat-induced gel in surimi sol applications.

在本研究中，研究了不同储存时间（0-7天）期间不同温度（4℃和10℃）对鱼糜溶胶理化性质的影响。此外，还分析了经过处理的鱼糜溶胶在有剪切和无剪切的情况下制备的凝胶的水分布、凝胶特性和微观结构。结果显示鱼糜溶胶的凝胶强度持续增加，表明发生了溶胶-凝胶转变。值得注意的是，蛋白质溶解度和溶胶网络结构的形成显着下降（P  < 0.05），表明冷藏后蛋白质发生交联和聚集。化学键含量和凝胶电泳的分析表明二硫键和疏水相互作用参与了蛋白质交联。此外，冷诱导的溶胶-凝胶转变对热诱导凝胶的质量产生不利影响，并且蒸煮前的剪切加剧了这种恶化。与未剪切组相比，加热前的剪切导致剪切组的质地和烹饪损失更明显，热诱导的凝胶表现出更无序和更粗糙的表面。这些发现揭示了控制冷藏过程和剪切处理以保持鱼糜溶胶应用中热诱导凝胶所需质量的重要性。