Effects of formulation and processing techniques on physicochemical properties of surimi gel
Effects of formulation and processing techniques on physicochemical properties of surimi gel
- 한국축산식품학회
- Food and Life
- 제2021권 제2호
- : KCI등재후보
- 2021.07
- 35 - 46 (12 pages)
Surimi is a seafood-based product that is widely consumed around the world, in the form of crab sticks, fish balls, and kamaboko. It is made using white meat from lean saltwater fish, such as Alaska pollock and Pacific whiting, through repeated washing of the fish mince until a mixture primarily made of myofibrillar proteins and cryoprotectants is achieved. Surimi has always been marketed as a source of protein, as a meat or fish replacement and as imitated seafood. The goal of this review is to summarize and compare the recent attempts to produce surimi using other types of fish and fish mince waste, combined with additives and/or emerging processing technologies, and how these have contributed to changes in physicochemical properties.
Introduction
Effect of ingredients on physicochemical properties of surimi
Conclusion
Conflicts of Interest
Acknowledgments
Ethics Approval
Author Contributions
Author Information
References