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Value addition is an important component in nutritional security and the process creates a novel product beyond the existing or traditional technology, permitting better returns with enhanced shelf-life and moderated postharvest losses (Al Hinai & Jayasuriya, 2021). This technology is a key route for the effective exploitation of underutilized or low-cost fish resources. Surimi (wet concentrate of myofibrillar protein) is an intermediate product that is processed into a variety of fish-based products due to its remarkable gel strength and other functional properties. Because surimi is bland in taste, it permits different flavors to pervade easily and facilitates the innovation of seafood analog or imitation products (Priyadarshini et al., 2021). Sun et al. (2021) defined analog