Walayat, NomanBlanch Rojo, MaríaMoreno Conde, Helena María2025-03-172025-03-172025-02-17Walayat, N., Blanch, M., & Moreno, H. M. (2025). Surimi and Low-Salt Surimi Gelation: Key Components to Enhance the Physicochemical Properties of Gels. Gels (Basel, Switzerland), 11(2), 142. https://doi.org/10.3390/gels1102014210.3390/gels11020142https://hdl.handle.net/20.500.14352/118834Author Contributions: N.W.: Conceptualization, data curation, writing—original draft, and writing— review and editing. M.B.: Conceptualization, data curation, writing—review and editing, and funding acquisition. H.M.M.: Conceptualization, supervision, validation, writing—original draft, writing—review and editing, and funding acquisition. All authors have read and agreed to the published version of the manuscriptSurimi-based products are nutritionally valuable due to their essential amino acid composition, their content of high-quality proteins with excellent digestibility, and their low fat content. However, to achieve the desired texture, a significant amount of salt (1-3%) must be added, which could compromise their health benefits. This study provides an overview of surimi production, the gelation mechanism of myosin, and the most relevant gelation enhancers that could be used in manufacturing low-salt surimi-based products. Reducing the salt content in surimi-based products presents a significant challenge for the industry, not only from technological and sensory perspectives but also in response to the growing demand of consumers for healthier food options. So, this manuscript highlights several strategies for achieving optimal quality characteristics in relation to functional properties for the surimi products industry. In addition, surimi as a raw material is often misunderstood by consumers, who may question its nutritional value and, consequently, its consumption. Therefore, it is crucial to thoroughly explain the processing of this raw material and emphasize the importance of proper myofibrillar protein gelation to develop high-value surimi-based products.engAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/journal article2310-2861https://doi.org/10.3390/gels1102014239996685open access636.084Gelation challengesLow saltPhysicochemical propertiesSurimiTechnological additivesNutrición y cuidado de los animales3109.06 Nutrición