Preparation, Characterization, and Application of Ulva prolifera Insoluble Dietary Fiber–Sodium Alginate–Cod Myofibrillar Protein Hydrogels for Litopenaeus vannamei Preservation

BACKGROUND: Crosslinker-free, pH-induced hydrogels offer a green alternative for food preservation but often lack mechanical robustness. OBJECTIVE: -derived insoluble dietary fiber (IDF) to enhance structural and preservation properties. METHODS: Hydrogels with 0-3% IDF were characterized to assess their texture, water-holding capacity (WHC), and microstructure. Based on the balance between reinforcement and macroscopic processability, the 2% IDF formulation was selected for the shrimp preservation trial, which was conducted over 15 days at 4 °C. RESULTS: < 0.05). CONCLUSIONS: IDF reinforces the CP-SA network via hydrogen bonding and physical entanglement, creating an effective edible coating for aquatic product preservation.