Alternatives for Efficient and Sustainable Production of Surimi: A Review

Martín-Sánchez, Ana María; Navarro, C.; Pérez‐Álvarez, José Angel; Kuri, Víctor

doi:10.1111/j.1541-4337.2009.00087.x

Cited by 94 publications

(74 citation statements)

References 175 publications

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“…Martin-Sanchez et al [23] reported that additives such as calcium compounds, chitosan and oxidizing agents seem to act by forming stronger protein gel networks [23].…”

Section: Texture Profile Analysis (Tpa)mentioning

confidence: 99%

The Influence of Chitosan on Textural Properties of Common Carp Cyprinus Carpio) Surimi

Hajidoun¹

2013

J Food Process Technol

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The influence of different concentrations of chitosan (0.5%, 1.0% and 1.5%) on texture, color, Water Holding Capacity (WHC), viscosity and sensory properties of common carp surimi was investigated. Chitosan was added at 0.5%, 1% and 1.5% to the common carp surimi paste, stuffed in polyamide casing and heated in a hot water bath at 90 ± 2°C for 30 min. Chitosan treatments showed significant (p<0.05) effect on functional properties of resultant surimi gels as enhanced its viscosity, WHC, color, gel strength, TPA parameters and sensory characteristics. According to the results, there was an association between texture quality parameters and different concentrations of added chitosan. For instance, 1.5% chitosan treatment singnificantly (p<0.05) improved the viscosity, WHC, gel strength, hardness and whiteness of surimi gel by 35.4%, 19%, 50.6%, 40% and 11%, respectively, compared to the control sample with no added chitosan. Ultimately, the best score (p<0.05) of sensory evaluation was allocated to the surimi gel with 1.5% chitosan by the panelists, all indicating the positive effect of added chitosan on functional properties of resultant surimi gel.

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“…Martin-Sanchez et al [23] reported that additives such as calcium compounds, chitosan and oxidizing agents seem to act by forming stronger protein gel networks [23].…”

Section: Texture Profile Analysis (Tpa)mentioning

confidence: 99%

The Influence of Chitosan on Textural Properties of Common Carp Cyprinus Carpio) Surimi

Hajidoun¹

2013

J Food Process Technol

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“…Fish meat gel processing must regulate these phenomena. Various food additives to fish meat gel affect these phenomena (Martin-Sánchez et al, 2009;Yamashita et al 1999). Therefore, further studies are in progress to confirm the effect of rice flour on setting and modori of fish meat gel using the optimum rice flour.…”

Section: Discussionmentioning

confidence: 99%

“…Setting (Suwari） phenomenon of fish meat leads to an increase in the textural strength and elasticity of heat-induced gel preheated below 40℃ (Martin-Sánchez et al, 2009) In contrast, modori is a gel-weakening phenomenon of fish meat at around 50℃ _ 60℃…”

Section: Discussionmentioning

confidence: 99%

Effect of Rice Flour with Different Characteristics on Textural Properties of Heat-Induced Fish Meat Gels from Walleye Pollock (Theragra chalcogramma) without Preheating

Tanimoto

Ueno

Mabuchi

2014

FSTR

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We investigated the effects of 22 kinds of rice flours with different characteristics on the textural properties and whiteness of heat-induced fish meat gel without preheating. Amylose (AM), setback viscosity (SV), peaking time (PT), and crude protein (CP) positively affected the breaking force of fish meat gel. In contrast, breaking strain had a positive correlation with PT and CP, but a negative correlation with median particle size (MPS). Heat-induced gels with two added rice flours, prepared with a jet mill or a hammer mill, provided no significant differences in breaking force and breaking strain compared with gels containing rice starch. These flours were characterized by higher CP, AM, SV, and PT, as well as lower MPS, compared with the other flours. The whiteness of the gels with rice flour, except for one sample, was significantly higher than that of gels containing rice starch. Therefore, particle size, AM, PT, protein content, and SV of rice flour are important factors for producing high quality fish meat gel.Keywords: fish meat gel, heat-induced gel without preheating, rice flour, textural properties, whiteness, amylose content, particle size, milling method IntroductionRice (Oryza sativa L.) is the most important food in Japan because it is a staple food and the only main food crop that can be domestically supplied. The Japanese self-sufficiency rate for food is low: only 39% of the calories consumed in Japan in 2010 came from non-imported food (Ministry of Agriculture, Forestry and Fisheries, 2012), so food self-sufficiency is a major problem in Japan. However, the consumption of rice has been steadily decreasing in Japan, i so the use of rice flour in baked foods, noodles, and batter has increased to promote demand for rice .Various additives have been used in fish meat products, such as kamaboko, to reduce its cost, and improve and/or enhance its texture (Ramírez et al., 2011). Starch is one of the main additives and is commonly added to these products at a level of 4% _ 12% (Hunt et al., 2009). Starch affects the textural properties of fish meat products because of its physico-chemical properties, such as water-holding capacity, and its mechanical strength during gelatinization upon heating (Yamashita and Yoneda, 1989;Yamazawa, 1991;Hunt et al., 2009). Starch is the major component of rice, accounting for approximately 80% of its total weight. Potato starch, corn starch, and wheat starch are the most popular additives used for surimi based products (Okada, 2008;Hunt et al., 2009). Japan imports most of the corn and wheat for starch production (Ministry of Agriculture, Forestry and Fisheries, 2014a). In contrast, the raw material for potato starch is supplied within Japan. However, failure of the potato crop may result in the need for other domestic additives. Wheat allergy and celiac disease S. TanimoTo et al. 1236 triggered by wheat protein such as gluten are important problems worldwide (Hiscgenhuber et al., 2006). Patients with these diseases avoid eating even fish products containing...

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“…Surimi is made from minced fish flesh, providing opportunities to use underutilized species with little or no commercial value, fish too small to undergo a processing method or residues from the industrialization (Martín-Sánchez et al, 2009;Barreto & Beirão, 1999), so obtaining a value-added product despite of minimizing wastes and reducing environmental impacts.…”

Section: Introductionmentioning

confidence: 99%

Washings and cryoprotectants for the production of Tilapia Surimi

et al. 2017

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This research aimed at studying the effects of different washing conditions (distilled water x distilled water + NaHCD 3 + NaCl) and cryoprotectants (NaCl + saccharose x sorbitol + sodium tripolyphosphate) for the production of tilapia surimi. The experiment used a factorial design 2 x 2 and the variables analyzed were proximate composition, non-nitrogen protein (NNP) removal, texture, color and yield. The protein and moisture contents of the surimi were influenced neither by washings nor by cryoprotectants, while the ash content was higher when NaCl + saccharose were used as the cryoprotectants and the yield was higher when only distilled water was used for the washings. Combining distilled water for the washings and NaCl + saccharose as the cryoprotectants provided the highest lipid and NNP removals. The different treatments produced surimi gels with similar colors and texture.

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Alternatives for Efficient and Sustainable Production of Surimi: A Review

Cited by 94 publications

References 175 publications

The Influence of Chitosan on Textural Properties of Common Carp Cyprinus Carpio) Surimi

The Influence of Chitosan on Textural Properties of Common Carp Cyprinus Carpio) Surimi

Effect of Rice Flour with Different Characteristics on Textural Properties of Heat-Induced Fish Meat Gels from Walleye Pollock (Theragra chalcogramma) without Preheating

Washings and cryoprotectants for the production of Tilapia Surimi

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