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<p>This study evaluated the potential of ulvan from <i>Ulva lactuca</i> L. as a cryoprotectant for frozen surimi, using a low-intensity ultrasound-assisted extraction (UAE) bath (40&#xa0;kHz, 120&#xa0;W) at 60–80&#xa0;°C for 30–90&#xa0;min. The effects of extraction conditions on the chemical composition, functional properties, and rheological behavior of ulvan were assessed. Optimal extraction at 80&#xa0;°C for 90&#xa0;min yielded ulvan with a recovery of 33.61%, a sulphate content of 17.93&#xa0;g/100&#xa0;g, a water-holding capacity (WHC) of 7.92&#xa0;g water/g sample, a molecular weight of 6.64&#xa0;kDa, and shear-thinning behavior with enhanced elasticity. The extracted ulvan was incorporated into gourami surimi at 1–3% and stored frozen for 1, 30, and 60 d. Addition of 2–3% ulvan preserved protein secondary structure (96.14–96.83%), maintained WHC above 80%, and improved surimi texture. Microstructural analysis showed a finer and more compact gel network, resulting in gel strength exceeding 700&#xa0;g/cm², meeting the Indonesian National Standard (SNI 2694:2021). Ulvan at 2–3% exhibited cryoprotective effects superior to sucrose. This study is the first to apply ulvan extracted via low-intensity UAE as a cryoprotectant in surimi. These findings support ulvan as an alternative cryoprotectant for frozen protein-based products.</p>

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Rheological and cryoprotective properties of ultrasound-assisted extracted ulvan from Ulva lactuca L. for frozen surimi applications

  • 期刊论文

  • 发表日期：

    2026年6月2日

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  • Suci Istiqlaal,
  • Sukarno Sukarno,
  • Uju Uju,
  • Azis Boing Sitanggang,
  • Christofora Hanny Wijaya

摘要

This study evaluated the potential of ulvan from Ulva lactuca L. as a cryoprotectant for frozen surimi, using a low-intensity ultrasound-assisted extraction (UAE) bath (40 kHz, 120 W) at 60–80 °C for 30–90 min. The effects of extraction conditions on the chemical composition, functional properties, and rheological behavior of ulvan were assessed. Optimal extraction at 80 °C for 90 min yielded ulvan with a recovery of 33.61%, a sulphate content of 17.93 g/100 g, a water-holding capacity (WHC) of 7.92 g water/g sample, a molecular weight of 6.64 kDa, and shear-thinning behavior with enhanced elasticity. The extracted ulvan was incorporated into gourami surimi at 1–3% and stored frozen for 1, 30, and 60 d. Addition of 2–3% ulvan preserved protein secondary structure (96.14–96.83%), maintained WHC above 80%, and improved surimi texture. Microstructural analysis showed a finer and more compact gel network, resulting in gel strength exceeding 700 g/cm², meeting the Indonesian National Standard (SNI 2694:2021). Ulvan at 2–3% exhibited cryoprotective effects superior to sucrose. This study is the first to apply ulvan extracted via low-intensity UAE as a cryoprotectant in surimi. These findings support ulvan as an alternative cryoprotectant for frozen protein-based products.