Review: Effects of Formulation and Processing Techniques on Physicochemical Properties of Surimi Gel

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aut.relation.journalFood and Lifeen_NZ
aut.researcherYoo, Ji Yeon
dc.contributor.authorBagonoc, RRCen_NZ
dc.contributor.authorYoo, MJYen_NZ
dc.date.accessioned2021-07-26T02:39:38Z
dc.date.available2021-07-26T02:39:38Z
dc.description.abstractSurimi 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.
dc.identifier.citationFood Life 2021 [published online ahead of print: Jun 29, 2021] https://doi.org/10.5851/fl.2021.e5
dc.identifier.doi10.5851/fl.2021.e5en_NZ
dc.identifier.issn2714-0865en_NZ
dc.identifier.urihttps://hdl.handle.net/10292/14376
dc.languageenen_NZ
dc.publisherKorean Society for Food Science of Animal Resourcesen_NZ
dc.relation.urihttps://www.foodnlife.org/archive/view_article?pid=fl-2021-e5
dc.rights© Copyright 2021 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
dc.rights.accessrightsOpenAccessen_NZ
dc.subjectSurimi; Alaska Pollock; High pressure processing; Dietary fibre
dc.titleReview: Effects of Formulation and Processing Techniques on Physicochemical Properties of Surimi Gelen_NZ
dc.typeJournal Article
pubs.elements-id434895
pubs.organisational-data/AUT
pubs.organisational-data/AUT/Faculty of Health & Environmental Science
pubs.organisational-data/AUT/Faculty of Health & Environmental Science/School of Science
pubs.organisational-data/AUT/Faculty of Health & Environmental Science/School of Science/Food Science & Microbiology Department
pubs.organisational-data/AUT/PBRF
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences/HA Science 2018 PBRF
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