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There is an emerging consumption of the Antarctic krill (AK) muscle‐based food due to its excellent nutritional value and enormous biomass storage capacity. However, the coarse texture of the muscle and the weak gelling properties of AK protein impede its expansion in surimi‐based products. This investigation successfully prepared heat‐induced gels of AK surimi with desirable textural properties by including Litopenaeus vannamei in varying proportions. Higher concentrations of L. vannamei resulted in improved three‐dimensional printability, greater water‐holding capacity (WHC), larger viscoelastic modulus, and a well‐formed microstructural matrix of AK surimi, due to an increased level of myofibrillar protein. Compared with AK, L. vannamei muscle had double the salt‐soluble protein content, which was corroborated by increased intensity of bands of actin, paramyosin, tropomyosin, and myosin light chains on reducing SDS‐PAGE. DSC results indicated that a high ratio of L. vannamei elevated the denaturation temperature and enthalpy of myosin, sarcoplasmic protein, and actin, suggesting a high degree of cross‐linking. It was also found that when hydroxypropyl cassava starch was added at 0.5% (w/w), WHC and gel strength were further improved with a more compact gel matrix. The successful preparation of unwashed mixed surimi with AK meat fully exploited in this study provides an option for AK surimi‐based product industrialization.

This study aimed to compare tilapia fish cake drying and sterilization conditions (105, 115, and 121 °C) on the quality of the cakes. The impacts of volatile flavor substances, the chroma value, quality and structure characteristics, microscopic structure, and the types and content of volatile flavor substances were also analyzed. The results showed that after drying and sterilization, the L* value, W value and delta-E value of fish cakes decreased significantly from 77.12 to 64.77, 66.21 to 52.57, 10.46 to 24.50, respectively. However, a* value and b* value increased significantly from 0.30 to 6.97 and 24.85 to 30.89, respectively. The elasticity, hardness, and chewiness increased significantly with the drying process but decreased significantly with the increased sterilization temperature. Scanning electron microscopy results showed that the internal pores of the fish cakes became smaller, and the tissue structure was closer after drying. Gas chromatography—ion mobile spectrometry analysis identified a total of 36 volatile flavor compounds. Among these, ketones comprised the largest content, aldehydes represented the largest variety, and all volatile compounds contributed significantly to the flavor of fish cake. PCA results and nearest-neighbor fingerprint analysis showed that there were obvious differences in volatile flavor compounds between different treatments. In summary, this study conducted a detailed comparative analysis of the quality and flavor of fish cakes subjected to different processing methods. These findings contribute suggestions for sterilization temperatures in industrial production processes.