Article

Review: Effects of formulation and processing techniques on physicochemical properties of surimi gel

Rae Recy C Bagonoc1, Michelle Ji Yeon Yoo1,*
Author Information & Copyright
1School Of Science. Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1142, New Zealand.
*Corresponding Author: Michelle Ji Yeon Yoo, School Of Science. Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1142, New Zealand. Phone: +64 9 921 9996 extn 6456. E-mail: michelle.yoo@aut.ac.nz.

© Copyright 2021 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jun 03, 2021; Revised: Jun 25, 2021; Accepted: Jun 25, 2021

Published Online: Jun 29, 2021

Abstract

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.  

Keywords: surimi; Alaska Pollock; high pressure processing; dietary fibre