Insights into HIU enhancement of salt-reduced surimi gelation properties: Dual regulation of endogenous transglutaminase activation and protease inhibition

Cl improved the gel properties, it still failed to form the typical three-dimensional gel network. Collectively, HIU enhanced the gelation properties of surimi through dual mechanisms of eTGase activation and cysteine protease inhibition, with eTGase activation contributing more substantially than protease inhibition, providing a theoretical foundation for HIU-assisted production of salt-reduced surimi gels.