Process adaptation of surimi manufacture for Atlantic chub mackerel (Scomber colias): balancing protein network integrity and chemical stability through mincing and washing strategies

Abstract

The valorisation of underutilised small pelagic fish discarded at the plant level represents a relevant opportunity to improve resource efficiency in fisheries and seafood processing. This study evaluated the technological adaptation of surimi manufacture to Atlantic chub mackerel (Scomber colias) by assessing the main and interactive effects of mince size, washing solution composition and washing solution-to-fish ratio on physicochemical, colour, textural, rheological and sensory properties. Main effects analysis showed that finer mincing (4 mm) and higher washing ratios (5:1) enhanced the removal of lipids, total volatile basic nitrogen, and lipid oxidation products, improving chemical stability and colour whitening. However, these conditions also promoted protein losses and weakened textural and rheological performance, as reflected by lower hardness, cohesiveness and storage modulus. The washing sequence further modulated these trade-offs: double alkaline washing reduced cooking losses and improved protein retention, but produced softer, more deformable gels than water-based washing sequences. Significant multi-way interactions demonstrated that surimi quality cannot be optimised through single-factor adjustments. Instead, processing conditions must be selected according to the targeted quality attributes, balancing deodorisation and oxidative stability against texture preservation and sensory acceptability. Flash Profile and GPA analyses confirmed that texture-related attributes drove sensory discrimination, while finely minced and intensively washed samples exhibited stronger fishy and rancid notes. Overall, this study demonstrates the feasibility of producing surimi from small-sized Atlantic chub mackerel through species-adapted processing strategies to valorise lipid-rich pelagic fish within circular economy frameworks.