Reutilization of squid (Dosidicus gigas) rinsing solution by cold atmospheric Plasma: Enhancement of properties and flavor of surimi gel

To achieve the reutilization of squid surimi rinsing waste solution, the solution was treated under cold atmospheric plasma (CAP) conditions at 40 kV for 6 min. The influence of varying concentrations of rinsing solutions on the quality and flavor characteristics of frozen surimi gels was investigated. The results showed that both gel strength and water holding capacity (WHC) initially significantly increased ( p < 0.05) and then declined with higher proportion of rinsing solution (2.5 %–7.5 %). Specifically, the surimi gel treated with a 2.5 % CAP-treated rinsing solution exhibited a significant increase in WHC by 3.2 % and gel strength by 28.3 % compared to the control group. CAP treatment also enhanced the rheological properties and increased free amino acids content. Additionally, 41 volatile flavor compounds were identified in the treated surimi gel, indicating that the CAP-treated rinsing solution imparted distinctive flavor characteristics to the gel. These findings demonstrate that CAP-treated rinsing solutions can enhance the gel quality and flavor characteristics of surimi gel, providing a novel approach for the aquaculture processing industry to improve product quality and efficiently utilize waste materials. • CAP-treated rinsing solution enhances gel strength and water retention. • CAP inhibits proteases and promotes protein cross-linking via plasma-activated water. • GC-IMS identifies 41 volatile compounds, improving surimi flavor profiles. • CAP increases β-sheet content, stabilizing gel network structure. • Sustainable reuse of rinsing waste in aquaculture processing.