Abstract:Surimi is a concentrate of myofibrillar protein that has become one of the primary products in aquatic processing due to its rich nutritional value, smooth texture, convenience, and affordability. To maintain the quality and extend the shelf life of surimi, it is commonly preserved by freezing. However, the texture and gelatinization properties of surimi deteriorate during frozen storage, which in turn affects its application in food processing and preservation. This paper reviews the freezing denaturation mechanisms and influencing factors of surimi, as well as the types of antifreeze agents and their mechanisms. The molecular properties, applications, and functions of konjac glucomannan as a natural polysaccharide, along with its effects on the structural and functional properties of surimi proteins, are discussed in the context of its use as an antifreeze agent for surimi.
