Abstract
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.
