Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives

Abstract

Texture is an important parameter in determining the quality characteristics and consumer acceptability of seafood and fish protein-based products. The addition of food-based additives as antioxidants (monosaccharides, oilgosaccharides, polysaccharides and protein hydrolysates) in surimi and other seafood products has become a promising trend at an industrial scale. Improvement in gelling, textural and structural attributes of surimi gel could be attained by inhibiting the oxidative changes, protein denaturation and aggregation with these additives along with new emerging processing techniques. Moreover, the intermolecular crosslinking of surimi gel can be improved with the addition of different food hydrocolloid-based antioxidants in combination with modern processing techniques. The high-pressure processing (HPP) technique with polysaccharides can develop surimi gel with better physicochemical, antioxidative, textural attributes and increase the gel matrix than conventional processing methods. The increase in protein oxidation, denaturation, decline in water holding capacity, gel strength and viscoelastic properties of surimi gel can be substantially improved by microwave (MW) processing. The MW, ultrasonication and ultraviolet (UV) treatments can significantly increase the textural properties (hardness, gumminess and cohesiveness) and improve the antioxidative properties of surimi gel produced by different additives. This study will review potential opportunities and primary areas of future exploration for high-quality surimi gel products. Moreover, it also focuses on the influence of different antioxidants as additives and some new production strategies, such as HPP, ultrasonication, UV and MW and ohmic processing. The effects of additives in combination with different modern processing technologies on surimi gel texture are also compared.

Astaxanthin Extract from Shrimp (Trachypenaeus curvirostris) By-Products Improves Quality of Ready-to-Cook Shrimp Surimi Products during Frozen Storage at −18 °C

“…Protein oxidation commonly occurs in surimi-based products and can affect their texture characteristics during storage [ 7 ]. Since almost all oxidized proteins undergo carbonylation, carbonyl groups are considered reliable markers of protein oxidation.…”

“…The reduction of salt-soluble protein content during frozen storage was mainly due to the formation of hydrogen bonds, disulfide bonds, and hydrophobic bonds [ 30 ]. In addition to protein denaturation caused by ice crystals, protein denaturation mediated by protein oxidation has gradually attracted attention in recent years due to the general sensitivity of myosin to reactive oxygen species [ 7 , 41 , 42 ]. The results also indicated that AE could reduce oxidation-induced changes in myofibrillar protein structure.…”

“…In addition, myosin can be oxidized, resulting in protein-protein covalent bonding and amino acid side chain modifications [38], thereby impairing gel-forming capacity, which has received increasing The textural deterioration of RC-SSP may originate from protein oxidation and degradation [44]. Frozen storage inevitably reduced the textural properties of surimi gel due to the irregular formation and recrystallization of ice crystals [7]. In addition, myosin can be oxidized, resulting in protein-protein covalent bonding and amino acid side chain modifications [38], thereby impairing gel-forming capacity, which has received increasing attention in recent years.…”

“…However, lipids are also easily oxidized by reactive oxygen species during storage and processing, resulting in the deterioration of product quality, which in turn affects characteristics such as taste, color, texture, and nutritional value [ 2 , 3 , 4 ]. Many studies have reported that oxidation is thought to be associated with the weakening of texture properties of surimi-based products during storage, such as gel strength and water-holding capacity [ 5 , 6 , 7 ]. Furthermore, increased levels of oxidation can also cause cellular damage, leading to severe disease in humans.…”

Surimi Technology and New Techniques Used For Surimi-Based Products

“…The quality of protein gel used in food development depends on its functional and nutritional properties. In recent decades, there has been a growing need for protein-based products among individuals due to the increasing population (Henchion et al, 2017;Walayat et al, 2022b). Consumer demand for easy and ready-to-eat products is rising as new technologies are developed a notion that encompasses both the simplicity of preparation employed and the products' prolonged shelf-life (Espinosa et al, 2015).…”