Mixtures of marine fish surimi and freshwater fish surimi might have synergistic gelation effects under certain conditions. Here, various mixtures of Nemipterus virgatus surimi and Hypophthalmichtys molitrix surimi were analyzed, with respect to gelation characteristics, rheological properties, protein conformations, and microstructure. When the ratio of N. virgatus surimi to H. molitrix surimi was 3:1, gel strength was increased by 3.08% and 92.13%, while cooking loss was reduced by 7.64% and 33.94%, as compared to pure N. virgatus surimi and pure H. molitrix surimi, respectively. In the mixed surimi as compared to the pure surimi, brightness and whiteness were improved, while water holding capacity, the elasticity modulus (G'), and the β-sheet content were increased. Three-dimensional (3D) network structure of the mixed surimi gel was more compact and uniform than that of either pure surimi gel. In a word, the elasticity modulus and β-sheet content of mixtures surimi were significantly increased, and the 3D structure was more compact and uniform; all these led to synergistic gelation effects in surimi mixtures composed of N. virgatus and H. molitrix. PRACTICAL APPLICATION: With the accelerated pace of life, the demand quantity of surimi products has increased year by year, but the main raw materials of marine fish resources are increasingly scarce. On the contrary, freshwater fish that can be used for surimi processing resources are very rich, and the price of them is low. Gel properties of freshwater fish surimi is worse than marine fish surimi, and how to improve it is one of the bottlenecks in the development of freshwater fish surimi. We and others have been found that the blended surimi from freshwater fish with marine fish could produce gel synergies under the proper conditions. So, Nemipterus virgatus (marine fish) surimi and Hypophthalmichtys molitrix (freshwater fish) surimi were used as raw materials, and the synergistic effects of the mixed surimi were explored.

中文翻译：

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Nemipterus virgatus 和 Hypophthalmichtys molitrix 鱼糜混合物中的协同凝胶效应

海鱼鱼糜和淡水鱼鱼糜的混合物在一定条件下可能具有协同凝胶效应。在这里，分析了 Nemipterus virgatus surimi 和 Hypophthalmichtys molitrix surimi 的各种混合物的凝胶特性、流变学特性、蛋白质构象和微观结构。当 N. virgatus surimi 与 H. molitrix surimi 的比例为 3:1 时，与纯 N. virgatus surimi 和 N. virgatus surimi 相比，凝胶强度增加了 3.08% 和 92.13%，同时蒸煮损失减少了 7.64% 和 33.94%分别为纯 H. molitrix 鱼糜。在混合鱼糜中，与纯鱼糜相比，亮度和白度得到改善，同时保水能力、弹性模量（G'）和β-折叠含量增加。混合鱼糜凝胶的三维 (3D) 网络结构比纯鱼糜凝胶更紧密和均匀。总之，混合物鱼糜的弹性模量和β-折叠含量显着增加，3D结构更加致密和均匀；所有这些都导致了由 N. virgatus 和 H. molitrix 组成的鱼糜混合物中的协同凝胶效应。实际应用：随着生活节奏的加快，鱼糜制品的需求量逐年增加，但海洋鱼类资源的主要原料日益稀缺。相反，可用于鱼糜加工的淡水鱼资源非常丰富，而且价格低廉。淡水鱼鱼糜的凝胶特性比海鱼鱼糜差，以及如何改进是淡水鱼鱼糜发展的瓶颈之一。我们和其他人已经发现，淡水鱼和海鱼的混合鱼糜在适当的条件下可以产生凝胶协同作用。因此，以Nemipterus virgatus（海鱼）鱼糜和Hypophthalmichtys molitrix（淡水鱼）鱼糜为原料，探索了混合鱼糜的协同效应。