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

• 영문명: Effects of formulation and processing techniques on physicochemical properties of surimi gel
• 발행기관: 한국축산식품학회
• 저자명: Rae Recy C. Bagonoc Michelle Ji Yeon Yoo
• 간행물 정보: 『Food and Life』제2021권 제2호, 35~46쪽, 전체 12쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2021.07.31

영문 초록

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.

목차

Introduction

Effect of ingredients on physicochemical properties of surimi

Conclusion

Conflicts of Interest

Acknowledgments

Ethics Approval

Author Contributions

Author Information

References

키워드

surimi Alaska pollock high pressure processing dietary fibre