{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T21:00:53Z","timestamp":1792789253218,"version":"4.5.0"},"reference-count":33,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T00:00:00Z","timestamp":1790208000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"China Agriculture Research System","award":["CARS-48"],"award-info":[{"award-number":["CARS-48"]}],"id":[{"id":"https:\/\/ror.org\/03p5eky76","id-type":"ROR","asserted-by":"crossref"}]},{"award":["CARS-48"],"award-info":[{"award-number":["CARS-48"]}],"id":[{"id":"https:\/\/ror.org\/03p5eky76","id-type":"ROR","asserted-by":"publisher"}]},{"name":"Anhui Provincial Modern Agro-industry Technology Research System","award":["AHCYJSTX-08"],"award-info":[{"award-number":["AHCYJSTX-08"]}]},{"name":"Anhui Provincial Support Program for Distinguished Talents in Higher Education Institutions","award":["YQYB2025027"],"award-info":[{"award-number":["YQYB2025027"]}]},{"name":"Brewing Industrial Microbiological Resources Development and Application Engineering Research Center of Anhui Province Open Project Key Program","award":["BIM202602ZD"],"award-info":[{"award-number":["BIM202602ZD"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>To develop a flavor-modification strategy for silver carp surimi products, pea protein was used to partially replace surimi protein at a substitution level of 30% (w\/w) to prepare surimi\/pea protein mixed gels (SPGs). Two spice treatment methods were compared: deodorized SPG prepared by adding spice water during gel preparation (DSPG-A) and deodorized SPG incubated in spice water during the second-stage heating (DSPG-I). The effects of these treatments on odor characteristics, volatile flavor composition, gel quality, and processing energy consumption were investigated. Sensory evaluation showed that DSPG-I was more effective in reducing fishy and beany odors and produced a braised flavor profile dominated by spicy aroma, suggesting its potential for flavor modification. Gas chromatography\u2013ion mobility spectrometry (GC-IMS) further revealed that DSPG-I enriched characteristic spice-derived aroma compounds and showed increased intensities of roasted aroma-related compounds, including 2-furanmethanol acetate, and benzaldehyde. Quality analysis showed that no significant differences in gel strength or water-holding capacity were observed between the two spice-treated groups (DSPG-A and DSPG-I). Notably, DSPG-I significantly increased the surface a* and b* values of the mixed gels (p &lt; 0.05), giving the products a characteristic color similar to that of braised products. A theoretical energy consumption estimation indicated that the comprehensive energy consumption for producing ready-to-eat surimi products using DSPG-I was 79.98 kgce\/t, which was lower than that of the conventional process at 100.06 kgce\/t, corresponding to theoretical energy-saving rate of approximately 20%. Overall, DSPG-I shows potential for application in the processing of ready-to-eat freshwater surimi products.<\/jats:p>","DOI":"10.3390\/foods15193407","type":"journal-article","created":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T10:16:28Z","timestamp":1790244988000},"page":"3407","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effects of Spice Treatment Methods on the Flavor Modification and Quality Characteristics of Surimi\/Pea Protein Mixed Gels"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3013-2250","authenticated-orcid":false,"given":"Tao","family":"Ye","sequence":"first","affiliation":[{"name":"School of Bioengineering, Huainan Normal University, Huainan 232038, China"},{"name":"School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Leman","family":"Bu","sequence":"additional","affiliation":[{"name":"School of Bioengineering, Huainan Normal University, Huainan 232038, China"},{"name":"School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuchao","family":"Zhang","sequence":"additional","affiliation":[{"name":"School of Chemical and Materials Engineering, Huainan Normal University, Huainan 232038, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mengying","family":"Ren","sequence":"additional","affiliation":[{"name":"School of Bioengineering, Huainan Normal University, Huainan 232038, China"},{"name":"School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongtao","family":"Zhu","sequence":"additional","affiliation":[{"name":"School of Bioengineering, Huainan Normal University, Huainan 232038, China"},{"name":"School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1930-3322","authenticated-orcid":false,"given":"Zhina","family":"Chen","sequence":"additional","affiliation":[{"name":"School of Bioengineering, Huainan Normal University, Huainan 232038, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lin","family":"Lin","sequence":"additional","affiliation":[{"name":"School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5887-9455","authenticated-orcid":false,"given":"Jianfeng","family":"Lu","sequence":"additional","affiliation":[{"name":"School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"149062","DOI":"10.1016\/j.foodchem.2026.149062","article-title":"Mechanisms of low-level pressure coupled heat treatment enhancing the quality stability of Nemipterus virgatus surimi gel during refrigerated storage","volume":"514","author":"Wu","year":"2026","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"109189","DOI":"10.1016\/j.foodhyd.2023.109189","article-title":"Towards more sustainable surimi gels: Deciphering the hybrid gelation of myofibrillar\/plant proteins","volume":"146","author":"Ye","year":"2024","journal-title":"Food Hydrocoll."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"149962","DOI":"10.1016\/j.foodchem.2026.149962","article-title":"A comparative study on cryoprotective and water-retaining effects of trehalose and sodium pyrophosphate on silver carp surimi during frozen storage","volume":"522","author":"Shi","year":"2026","journal-title":"Food Chem."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"108306","DOI":"10.1016\/j.fbio.2026.108306","article-title":"Predicting the self-supportability of 3D printing surimi: A computational simulation analysis based on creep-stress relaxation","volume":"76","author":"Chen","year":"2026","journal-title":"Food Biosci."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"e70067","DOI":"10.1111\/1541-4337.70067","article-title":"Factors influencing surimi gelling properties and natural additive\u2013based gel fortification strategies: A review","volume":"24","author":"Yang","year":"2025","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"104067","DOI":"10.1016\/j.fochx.2026.104067","article-title":"Regulating surimi particle size promotes ice-crystal alignment and anisotropic lamellar structuring in vacuum-compressed surimi-based products: Protein conformation and microstructural insights","volume":"37","author":"Shen","year":"2026","journal-title":"Food Chem. X"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"103783","DOI":"10.1016\/j.fochx.2026.103783","article-title":"Quality evaluation of grass carp surimi prepared by three traditional rinsing processes: Comparing gel properties and flavor profiles","volume":"35","author":"Liu","year":"2026","journal-title":"Food Chem. X"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"147869","DOI":"10.1016\/j.foodchem.2026.147869","article-title":"Construction of correlation networks and metabolic pathways reveals the self-gel and flavor formation mechanisms of silver carp surimi during natural fermentation based on volatile and non-volatile metabonomics","volume":"504","author":"Wang","year":"2026","journal-title":"Food Chem."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"118995","DOI":"10.1016\/j.foodres.2026.118995","article-title":"Adsorption effect and thermodynamics of pine pollen for off-odor compounds in surimi gels","volume":"233","author":"Huang","year":"2026","journal-title":"Food Res. Int."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"116668","DOI":"10.1016\/j.lwt.2024.116668","article-title":"Masterly substitution of plant proteins can achieve acceptable sensory and nutritional attributes in meat-reduced surimi gel","volume":"208","author":"Ye","year":"2024","journal-title":"LWT\u2014Food Sci. Technol."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"112672","DOI":"10.1016\/j.foodhyd.2026.112672","article-title":"Polysaccharide-induced Hypophthalmichthys molitrix surimi gel for controlling fishy smell release: Sensory, HS-GC-IMS, HS-SPME-GC-MS screening and textural characteristics","volume":"178","author":"Jiang","year":"2026","journal-title":"Food Hydrocoll."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"138625","DOI":"10.1016\/j.foodchem.2024.138625","article-title":"Strategies to reduce fishy odor in aquatic products: Focusing on formation mechanism and mitigation means","volume":"444","author":"Dai","year":"2024","journal-title":"Food Chem."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"108282","DOI":"10.1016\/j.foodhyd.2022.108282","article-title":"Interactions of heat-induced myosin with hsian-tsao polysaccharide to affect the fishy odor adsorption capacity","volume":"136","author":"You","year":"2023","journal-title":"Food Hydrocoll."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"113914","DOI":"10.1016\/j.foodres.2023.113914","article-title":"Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway","volume":"178","author":"Liu","year":"2024","journal-title":"Food Res. Int."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"142179","DOI":"10.1016\/j.foodchem.2024.142179","article-title":"Deodorization mechanism of the main aroma compounds on the fishy odor in boiled fish during heating","volume":"465","author":"Tang","year":"2025","journal-title":"Food Chem."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"147502","DOI":"10.1016\/j.foodchem.2025.147502","article-title":"Enhancing saltiness perception in the meat-reduced surimi gel by transglutaminase crosslinking: Sodium ion release, microstructural characteristics, and protein conformation","volume":"501","author":"Ye","year":"2026","journal-title":"Food Chem."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"100224","DOI":"10.1016\/j.focha.2023.100224","article-title":"Characterization of aroma profiles and volatile organic compounds in silver carp surimi gel by GC-IMS, SPME-GC-MS, and sensory evaluation: Affected by okara insoluble dietary fiber with varied particle sizes","volume":"2","author":"Qiu","year":"2023","journal-title":"Food Chem. Adv."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"115601","DOI":"10.1016\/j.foodres.2024.115601","article-title":"Insight into the mechanism of gel properties, microstructure and flavor of surimi gels improved by wheat bran with different particle sizes","volume":"201","author":"Mao","year":"2025","journal-title":"Food Res. Int."},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"Duan, W., Qiu, H., Htwe, K.K., Wang, Z., Liu, Y., Wei, S., Xia, Q., Sun, Q., Han, Z., and Liu, S. (2023). Correlation between water characteristics and gel strength in the gel formation of golden pompano surimi induced by dense phase carbon dioxide. Foods, 12.","DOI":"10.3390\/foods12051090"},{"key":"ref_20","unstructured":"Li, X., Xiong, G., Wang, L., Zu, X., Wu, W., Liao, T., Geng, S., and Ding, A. (2016). Braised Minced Fillet Snack Food and Processing Method Thereof. (CN104814472A)."},{"key":"ref_21","unstructured":"(2020). Canned Surimi Products (Standard No. Q\/JZWL 0002 S-2020)."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"138083","DOI":"10.1016\/j.foodchem.2023.138083","article-title":"Explorative study for the rapid detection of adulterated surimi using gas chromatography-ion mobility spectrometry","volume":"439","author":"Chen","year":"2024","journal-title":"Food Chem."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"100977","DOI":"10.1016\/j.fochx.2023.100977","article-title":"Flavor and sensory profile of Chinese traditional fish noodles produced by different silver carp (Hypophthalmichthys molitrix) mince ingredients","volume":"20","author":"Zhou","year":"2023","journal-title":"Food Chem. X"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"131911","DOI":"10.1016\/j.ijbiomac.2024.131911","article-title":"Effect of different starch on masking fishy odor compounds","volume":"268","author":"Chen","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"7080","DOI":"10.1111\/ijfs.17424","article-title":"Effectiveness of textured vegetable protein incorporation for partial fish meat substitution in fish cakes","volume":"59","author":"Oh","year":"2024","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"134275","DOI":"10.1016\/j.foodchem.2022.134275","article-title":"Volatile compounds analysis and biodegradation strategy of beany flavor in pea protein","volume":"402","author":"Xiang","year":"2023","journal-title":"Food Chem."},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Qian, R., Sun, C., Bai, T., Yan, J., Cheng, J., and Zhang, J. (2024). Recent advances and challenges in the interaction between myofibrillar proteins and flavor substances. Front. Nutr., 11.","DOI":"10.3389\/fnut.2024.1378884"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"139455","DOI":"10.1016\/j.foodchem.2024.139455","article-title":"Conformational changes induced by selected flavor compounds from spices regulate the binding ability of myofibrillar proteins to aldehyde compounds","volume":"451","author":"Sun","year":"2024","journal-title":"Food Chem."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"101377","DOI":"10.1016\/j.crfs.2026.101377","article-title":"An integrated approach to smoky food flavor: Decoding key odorants, sensory contributions, and olfactory recognition mechanisms","volume":"12","author":"Wang","year":"2026","journal-title":"Curr. Res. Food Sci."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"38","DOI":"10.1016\/j.jfutfo.2025.04.008","article-title":"Comprehensive evaluation of the application and prospects of spices in aquatic products: A review","volume":"7","author":"Wang","year":"2027","journal-title":"J. Future Foods"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"141466","DOI":"10.1016\/j.foodchem.2024.141466","article-title":"Reheating-induced gel properties change and flavor evolution of surimi-based seafood: Effects and mechanisms","volume":"464","author":"Bao","year":"2025","journal-title":"Food Chem."},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"Li, Q., Yi, S., Wang, W., Xu, Y., Mi, H., Li, X., and Li, J. (2022). Different thermal treatment methods and tgase addition affect gel quality and flavour characteristics of Decapterus maruadsi surimi products. Foods, 11.","DOI":"10.3390\/foods11010066"},{"key":"ref_33","unstructured":"(2020). General Rules for Calculation of the Comprehensive Energy Consumption (Standard No. GB\/T 2589-2020)."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/19\/3407\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T10:43:43Z","timestamp":1790246623000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/19\/3407"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9,24]]},"references-count":33,"journal-issue":{"issue":"19","published-online":{"date-parts":[[2026,10]]}},"alternative-id":["foods15193407"],"URL":"https:\/\/doi.org\/10.3390\/foods15193407","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9,24]]}}}