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In order to ameliorate the gel quality of Dosidicus gigas surimi, the effects of laver powder on gel properties, rheological properties, and water-holding capacity (WHC) were investigated. Results indicated that the addition of laver powder could significantly increase the hardness, chewiness, and breaking force of surimi gels. However, the texture indexes and gel strength began to decline when additional amount exceeded 0.6%. Rheological results demonstrated that the addition of laver powder increased the storage modulus (G 0) and viscosity of surimi, prolonged protein denaturation temperature in surimi gels. Moreover, the WHC of surimi gel was improved with the increase of laver powder. Further analyses in low-field nuclear magnetic resonance revealed that laver powder could shorten the transverse relaxation time, enhanced the combination with water, and altered the distribution of different water categories. The proportion of bound water and immobilized water reached its maximum and minimum at 0.6% of laver powder, respectively. Correlation analyses showed that WHC of surimi gel was negatively correlated well with the proportion of loose-bound water, but positively correlated with the strong-bound water and free water. In conclusion, the results supported that 0.6% was the optimal additional amount of laver powder for the squid-based surimi production based on the current ingredients of surimi products.

Iron deficiency is one of the most common nutrient deficiencies. It can lead to anemia and related dysfunctions and it's estimated that worldwide, nearly 30% of the population who are iron deficient will also have anemia (Dickson et al., 2019; Kedir et al., 2019). Iron deficiency is usually prevented and treated with iron supplementation, which has a number of associated side effects. For example, an excess amount of residual iron with low bioavailability can promote the growth of intestinal pathogens, causing the hepatic inflammation (Koji et al., 2018). About 10% of our daily iron needs normally come from our diet (Zhang et al., 2018) and there has been an increased scientific interest in identifying iron-rich foods and examining iron bioavailability with the aim of helping supplement iron levels through diet. Tegillarca granosa (T. granosa), also known as the blood clam, is an important commercial marine bivalve widely distributed along the coasts of the Indo-Pacific region (Jin et al., 2011). Although T. granosa is rich in heme iron and has been described as a high-quality food source of iron, the quantity, type, and bioavailability of the iron in T. granosa has not been fully investigated. While iron can exist in the iron-binding proteins (IBPs) hemoglobin and ferritin (Sun & Guo, 2012).

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