1. Recent developments in maintaining gel properties of surimi products under reduced salt conditions and use of additives
- Author
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Zhiyu Xiong, Abdul Razak Monto, Tong Shi, Xin Wang, Li Yuan, Jianrong Li, Ruichang Gao, Wengang Jin, Ganesha Yanuar Arief Wijaya, and Mengzhe Li
- Subjects
Fish Proteins ,food.ingredient ,Salt content ,Food Handling ,030309 nutrition & dietetics ,Salt (chemistry) ,Sodium Chloride ,Health benefits ,Industrial and Manufacturing Engineering ,03 medical and health sciences ,0404 agricultural biotechnology ,food ,Fish Products ,Food science ,Sodium Chloride, Dietary ,chemistry.chemical_classification ,0303 health sciences ,Food additive ,Product processing ,Salt reduction ,04 agricultural and veterinary sciences ,General Medicine ,040401 food science ,chemistry ,Food Additives ,Excessive sodium intake ,Gels ,Food Science - Abstract
Salt is a necessary condition to produce a surimi product that is based on the gelation of salt-soluble myofibrillar proteins. Recently, there has been a growing concern among consumers to consume healthy foods due to the threat of several chronic diseases caused by an unhealthy diet. Methods of reducing salt content out of concern for health issues caused by excessive sodium intake may affect the gel properties of surimi, as can many health-oriented food additives. Several studies have investigated different strategies to improve the health characteristics of surimi products without decreasing gel properties. This review reports recent developments in this area and how the gel properties were successfully maintained under reduced-salt conditions and the use of additives. This review of recent studies presents a great deal of progress made in the health benefits of surimi and can be used as a reference for further development in the surimi product processing industry.
- Published
- 2021