Enhancement of Surimi Gels Using Phosphorylated Cellulose Nanofibers

Surimi-based products with high nutritional content are gaining popularity. Improving surimi gel properties is crucial for future processing and product quality. In this study, phosphorylated cellulose nanofibers (PCNFs) were used as a textural enhancer. Firstly, PCNFs are special fibers with active phosphate groups and high surface hydrophilicity, making them ideal as surimi gel additives. Furthermore, the creative use of PCNFs at a concentration of 0.15   wt% (0.15   g/100   g surimi) greatly improves the surimi gels' microstructure, including hardness by 89.57%, gumminess by 162.31%, and chewiness by 216.63%, and water holding capacity due to a synergistic effect between nanofibers and myosin. A model was created to illustrate the interaction between PCNFs and myosin in the surimi matrix. The model provides insights into the role of cellulose-based additives in food gels, aiming to develop innovative surimi products and provide guidance for creating high-quality cellulose-additive foods and understanding their functions in meat gel systems.