Influence of the mixing process on surimi seafood paste properties and structure

► In this work, impact of the mixing process on the surimi seafood paste characteristics is studied. ► The equipment is representative of industrial equipment, and formulation is that of an actual product. ► The physicochemical characterizations of the product during the mixing time highlight two periods. ► (i) The thawing of frozen surimi allows the shredding of fibers, and causes protein solubilization. ► (ii) The overmixing causes a degradation of functional properties of proteins.