Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research

Abstract

Fish-paste products, also known as fish cakes or surimi-based products, are worldwide favorites. Surimi, a wet protein concentrate of fish muscle, is used as an intermediate raw material to produce surimi seafood. The flavor, texture, taste, shelf-life, and market value of surimi-based products depend on the source of the fish meat, type of applied heat treatment, and additives used to prepare the surimi. While preparing surimi with chemical additives, several problems have been observed, such as a lack of unique characteristics, inferior acceptability, and poor functionality. Various types of fish-paste products have been developed by using different ingredients (e.g., vegetables, seafood, herbs and oriental medicines, grains and roots including carrots, and functional food materials). However, a systematic review of fish-paste products prepared using natural food additives has not yet been performed. Therefore, the quality characteristics of fish-paste products and their functionalities were elucidated in this study. With the increasing demand for surimi seafood products, the functional properties, physiochemical properties, and shelf-life of surimi-based products need to be improved. This review will aid the preparation of new value-added products in the surimi industry.

Effect of superheated steam roasting with hot smoking treatment on improving physicochemical properties of the adductor muscle of pen shell (Atrina pectinate)

“…() reported similar results where superheated steam of AMPS in combination with water‐soluble chitosan prevented bacterial contamination during the frozen storage. However, the smoke of sawdust having plenty of natural volatile compounds with antioxidant properties might add one more attribute here to prevent TBC (Bashir et al., ; Goulas & Kontominas, ; Guillén & Errecalde, ).…”

“…Chen, Wu, and Pan (2015) reported that browning occurred during freezing conditions as a result of decreased sensory quality and market value of the pen shell items. The uses of chemical food additives or attractants in the extension of shelf life has been widely studied (Bashir, Kim, An, Sohn, & Choi, 2017). Moreover, chitosan combined with glutathione was found to have preserving effects on adductor muscle of the pen shell while keeping at frozen conditions (Chen et al, 2015).…”

“…Smoked products have a unique color and flavor, which might be due to the presence of various complex compounds derived from wood or sawdust, including phenols, ethers, esters, hydrocarbons, acids, alcohols, ketones etc. (Bashir et al, 2017;Goulas & Kontominas, 2005;Guillén & Errecalde, 2002). However, shelf life of smoked products is greatly influenced by the initial bacterial contamination, decrease in water activity because of brining and predrying method, existence of smoke substances, and oxygen, humidity, and temperature conditions during storage.…”

Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid (Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment

“…It is done by releasing incomplete burning smoke from wood or sawdust and letting the volatile chemical compounds in the smoke enhance the aroma of the processed food while inhibiting the bacterial growth on its surface and in the flesh. Factors that affect the effectiveness of smoking treatment are the type of wood, type of volatile compound, and burning temperature [17][18][19]. Smoked food has special flavor and color that can improve the sensory characteristics and the commercial value of a food product [20].…”

Innovative structured fish meat products from Baltic sprat (Sprattus Sprattus Balticus)

“…Fish is crushed whole without heading and gutting, and fillet rinsing, therefore, such preservatives as microorganism inhibitors (e.g. potassium sorbate) can be used (Bashir et al, 2017). Structure stabilizers and fillers of plant origin allow to stabilise low viscous consistency of emulsified fish forcemeat from sprats.…”