Abstract：The purpose of this study was to investigate the effects of resveratrol on the gel quality and in vitro digestion of unwashed surimi. Gel samples were prepared by adding 0.0%, 0.1%, 0.2%, and 0.3% (m/m) resveratrol to unwashed surimi, and their gel properties and in vitro digestion characteristics were analyzed. The results showed that resveratrol had a significant effect on the gel properties of unwashed surimi. In terms of gel properties, the addition of 0.1% resveratrol promoted protein crosslinking, optimized the network structure, significantly improved the strength, water-holding capacity, and enhanced the color stability of the gel. However, excess resveratrol (0.2% and 0.3%) may destroy the gel structure due to excessive interaction between resveratrol and proteins, resulting in gel deterioration and poor water-holding capacity. The in vitro digestion experiments showed that addition of low levels (0.1%) of resveratrol activated digestive enzyme activity and improved protein structure, thereby increasing the content of small peptides in the digestive juice. In contrast, addition of high levels (0.2%, 0.3%) of resveratrol increased the antioxidant activity of unwashed surimi gel in terms of radical scavenging capacity.
杭瑜瑜，翟舒阳，张 阳. 白藜芦醇对未漂洗鱼糜凝胶特性及体外消化性能的影响[J]. 肉类研究, 2026, 40(10): 16-23 https://doi.org/10.7506/rlyj1001-8123-20250926-297
HANG Yuyu, ZHAI Shuyang, ZHANG Yang. Effects of Resveratrol on the Gel Properties and in vitro Digestion of Unwashed Surimi. Meat Research, 2026, 40(10): 16-23 https://doi.org/10.7506/rlyj1001-8123-20250926-297
2026, Vol. 40 
