Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates

CRediT authorship contribution statement A. Javier Borderías: Conceptualization, Data curation, Formal analysis, Writing - original draft, Investigation, Methodology, Software, Validation, Visualization, Funding acquisition, Project administration, Supervision. Clara A. Tovar: Conceptualization, Data curation, Formal analysis, Writing - original draft, Investigation, Methodology, Software, Validation, Visualization. Fátima Domínguez-Timón: Conceptualization, Data curation, Formal analysis, Writing - original draft, Investigation, Methodology, Software, Validation, Visualization. M. Teresa Díaz: Conceptualization, Data curation, Formal analysis, Writing - original draft, Investigation, Methodology, Software, Validation, Visualization. Mercedes M. Pedrosa: Conceptualization, Data curation, Formal analysis, Writing - original draft, Investigation, Methodology, Software, Validation, Visualization, Funding acquisition, Project administration, Supervision. Helena M. Moreno: Conceptualization, Data curation, Formal analysis, Writing - original draft, Investigation, Methodology, Software, Validation, Visualization, Supervision, Writing - review & editing.Mixed surimi gels with 8%, 10% and 15% of pea protein isolate (PPI) were made in order to replace part of the myofibrillar proteins with PPI. Phytochemical, mechanical, viscoelastic and structural properties of heat-induced gels were analysed. Resulting gels contained low amounts of galactosides, inositol phosphates, protease inhibitors and phenolic compounds with potential specific health roles. A coupled PPI-myofibrillar matrix was produced on a basis of water binding capacity, electrophoresis profile, reticular flexibility and homogeneous microstructure. Mixed gels were less rigid (lower complex modulus -G*-) and exhibited slightly greater water binding ability than control gel. Addition of 8% and 10% PPI improved conformational flexibility, energy stability and elastic character. In mixed gels with 15% PPI the continuity of the mixed-protein matrix was disrupted and the mechanical and viscoelastic parameters deteriorated. Mixed surimi gels with 8% or 10% were thus more sustainable and healthy for use in meat or seafood analogue processing.Ministerio de Economía y Competitividad (RTA2015-00003-CO2)Depto. de Producción AnimalFac. de VeterinariaTRUEpu