Aquatic Food Studies 2022, Vol 2, Num, 1     (Pages: AFS105)

Surimi Technology and New Techniques Used For Surimi-Based Products

Büket Buşra DAĞTEKİN 1

1 Central Fisheries Research Institute, Department of Food Technology, 61250, Trabzon/ Türkiye DOI : 10.4194/AFS105 - With growing population is in the world, food requirement of people is also increasing. Therefore, increasing of the current animal protein sources or presenting to human consumption for using different methods is of great importance. Surimi is an excellent source of myofibrillar proteins, which are preserved by cryoprotectants during long-term frozen storage. Surimi is a product obtained by mixing mechanically deboned fish meat, after washing with water and chopping, mixing thickeners such as sugar, sorbitol and polyphosphate (cryoprotectant) and preservatives from freezing denaturation, and is defined as the moist frozen concentrate of myofibrillar protein in fish meat. Surimi goods with unusual gelling capabilities and high nutritional value include fish balls, kamaboko, chikuwa, and crabstick etc. Surimi is also classified as a ready-to-eat food because it does not require any preparation before eating. Nowadays, with the increase in consumer demand for ready-to-eat foods, the concern for surimi-based products has also increased. However, long-term heat processing using in production of them, which produces a certain amount of protein breakdown, decreasing textural quality and failing to fulfil customer expectations. Texture is a significant factor in influencing the quality and acceptance of seafood and fish protein-based products. Recently, non-thermal techniques such as high-pressure processing, ultrasonication, microwave, ultraviolet, ohmic heating, is used to minimise the quality loss caused by high-temperature cooking in production surimi based products. Keywords : Surimi Surimi-based products Myofibrillar protein Non-thermal techniques