Physicochemical changes in surimi with salt substitute

► Salt and salt substitute shifted myosin endothermic transition to higher temperature. ► Salt and salt substitute resulted in larger myosin endothermic peaks in surimi. ► Salt and salt substitute induced protein gelation at lower temperature in surimi. ► Surimi gels with salt substitute and salt had similar fundamental texture properties. ► Salt substitute can be used in low sodium surimi seafood products.